Caramel Peach Cake

From Cooking Light's 1994 Annual Cookbook. This recipe uses frozen peaches, which means you could easily make it in the fall or winter to warm you up without needing fresh ripe peaches. This recipe also makes a caramel-like glaze.

• Ready In: 1 hr 10 mins
• Serves: 10
• Yields: 1 cake

Ingredients

• 1⁄4 cup margarine, softened
• 1⁄2 cup sugar
• 1  egg
• 1  cup all-purpose flour
• 3⁄4 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon ground allspice
• 1⁄2 cup low-fat sour cream
• 3⁄4 cup  chopped  frozen peaches, thawed
• 3  tablespoons  chopped  almonds, toasted
• 3⁄4 teaspoon vanilla extract
• 1⁄4 teaspoon  almond extract
•  vegetable oil cooking spray
• 2  tablespoons margarine
• 2  tablespoons brown sugar
• 1  tablespoon skim milk
• 1⁄2 cup  sifted powdered sugar
• 1⁄4 teaspoon vanilla extract

Directions

1. Beat ¼ c margarine at medium speed with an electric mixer until creamy; gradually add ½ c sugar, beating well. Add egg, and beat until well blended.
2. Combine flour, baking powder, soda and allspice; stir well. Add flour mixture to margarine mixture alternately with sour cream, beginning and ending with flour mixture. Mix after each addition. Stir in peaches, almonds, ¾ tsp vanilla extract and almond extract.
3. Pour batter into a 6-cup nonstick bundt pan coated with cooking spray. Bake at 350 degrees for 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes; remove from pan and let cake cool completely on wire rack.
4. Melt 2 Tbsp margarine in small saucepan. Add brown sugar and cook over medium heat, stirring constantly, until sugar dissolves. Remove from heat; add milk, stirring well.
5. Add powdered sugar and ¼ tsp vanilla extract; beat at medium speed with an electric mixer until mixture is smooth. Drizzle powdered sugar mixture over cooled cake.