1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup granulated sugar
1/3 cup granular no-calorie sweetener
1/3 cup canola oil
7 ounces almond paste, cut into small
2 large eggs, at room temperature
1/4 cup 1% low-fat milk, at room
2 tsp vanilla extract
3 medium peaches, peeled, pitted and
1 tbsp canola oil
2 1/2 Fat
Dietary Fiber 2g
- Preheat oven to 350 degrees. Line
the bottom of a 9-inch round cake pan with parchment paper and coat
the paper and sides of the pan with cooking spray.
- Combine the flour, baking powder
and salt in a medium bowl and whisk to mix well.
- Combine the sugar, sweetener and
oil in a large bowl and beat at medium speed until well combined.
Beat in the almond paste, a few pieces at a time, beating well after
each addition, until mixture is smooth. Beat in the eggs, one at a
time. Add the milk and beat until smooth. Beat in the vanilla. Add
the flour mixture and beat at low speed just until a smooth batter
- Spoon the batter into the prepared
pan and smooth the top. Bake 25-30 minutes or until a wooden
toothpick inserted in the cake comes out clean.
- Cool the cake in the pan on a wire
rack for 5 minutes. Remove the cake from the pan and cool completely
on the wire rack.
- Preheat the oven to 400 degrees.
Combine the peaches and oil in a large bowl and toss to coat. Place
the peaches in a single layer in a large baking pan.
- Bake, stirring once, 15-20 minutes
or until peaches are lightly browned and softened.
- Serve the cake with Roasted
Peaches. The cake can be covered in an airtight container and stored
at room temperature up to 1 day.