This is Ms. Dorothy's Fresh Peach Coffee Cake with Cream Cheese Almond Topping. I came up with a healthier version of the cake and I hope it ends up tasting okay!
Fresh Peach Coffee Cake with Cream Cheese Almond Topping
1 cup whole-wheat pastry flour
1 cup all-purpose flour
1/2 cup evaporated cane juice sugar,
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 cup Fage 0% Greek yogurt
1/4 cup canola oil
1 teaspoon vanilla extract
1 1/2 cups diced fresh peach chunks
Streusel 2 tablespoon brown sugar
1 tablespoon cinnamon
Orange Cream Cheese Glaze 1/2 a package 1/3 Less Fat than Cream Cheese, softened
1/2 cup of fresh squeeze orange
Orange Zest
2 tablespoons Agave Nectar
Whisk together the above ingredients and drizzle over the cake and then sprinkle with almonds.
1/3 cup of sliced almonds
1. Preheat oven to 350°F. Coat a bundt cake pan with cooking spray.
2. Whisk whole-wheat flour, all-purpose flour, 1/2 cup sugar, baking powder, baking soda and salt in a medium bowl.
3. Whisk egg, yogurt, oil and vanilla in a large bowl until smooth. Add the dry ingredients and stir with a rubber spatula until just blended. (Do not overmix.) Fold in peaches.
4. Combine 2 tablespoons brown sugar and cinnamon in a small bowl.
5. Scrape 1/2 the batter into the prepared pan and sprinkle with streusel mixture and then top with other 1/2 of batter.
6. Bake the cake until the top is golden and a skewer inserted in the center comes out clean, 50 to 55 minutes. Let cool in the pan on a wire rack for about 20 minutes. Cut into squares and serve warm.
We dropped of the cake and had a fun visit with Ms. Dorothy. She is such a wonderful woman. She has survived breast cancer and just has the most amazing outlook on life. I love being around her and she is just a special person!
This is Ms. Dorothy's Fresh Peach Coffee Cake with Cream Cheese Almond Topping. I came up with a healthier version of the cake and I hope it ends up tasting okay!
Fresh Peach Coffee Cake with Cream Cheese Almond Topping
1 cup whole-wheat pastry flour
1 cup all-purpose flour
1/2 cup evaporated cane juice sugar,
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 cup Fage 0% Greek yogurt
1/4 cup canola oil
1 teaspoon vanilla extract
1 1/2 cups diced fresh peach chunks
Streusel
2 tablespoon brown sugar
1 tablespoon cinnamon
Orange Cream Cheese Glaze
1/2 a package 1/3 Less Fat than Cream Cheese, softened
1/2 cup of fresh squeeze orange
Orange Zest
2 tablespoons Agave Nectar
Whisk together the above ingredients and drizzle over the cake and then sprinkle with almonds.
1/3 cup of sliced almonds
1. Preheat oven to 350°F. Coat a bundt cake pan with cooking spray.
2. Whisk whole-wheat flour, all-purpose flour, 1/2 cup sugar, baking powder, baking soda and salt in a medium bowl.
3. Whisk egg, yogurt, oil and vanilla in a large bowl until smooth. Add the dry ingredients and stir with a rubber spatula until just blended. (Do not overmix.) Fold in peaches.
4. Combine 2 tablespoons brown sugar and cinnamon in a small bowl.
5. Scrape 1/2 the batter into the prepared pan and sprinkle with streusel mixture and then top with other 1/2 of batter.
6. Bake the cake until the top is golden and a skewer inserted in the center comes out clean, 50 to 55 minutes. Let cool in the pan on a wire rack for about 20 minutes. Cut into squares and serve warm.
We dropped of the cake and had a fun visit with Ms. Dorothy. She is such a wonderful woman. She has survived breast cancer and just has the most amazing outlook on life. I love being around her and she is just a special person!