Peach Coffee Cake

peach coffee cake

Peach Coffee Cake

Source: Email from Low Fat Desserts and Below

Comments: Yes, I really wanted to use up some peaches that a coworker left for me. I veganized it and it turned out great. The leftovers went over well for my husband's breakfast, and he even shared. I really do love peaches and it is hard to find something to bake that is portable with peaches (so it is easier to give away).

peach coffee cake slice

Peach Coffee Cake
Servings: 9

Cake:
• 1/2 cup firmly packed brown sugar
• 1 3/4 cup all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup skim milk
• 2 tablespoons canola oil
• 1 1/2 teaspoon vanilla
• 1/4 cup egg substitute
• 1 1/2 cup peeled fresh peaches, chopped

Topping:
• 1/4 cup sugar
• 1/2 teaspoon cinnamon

Preheat oven to 400°F. Spray 9 inch cake pan with cooking oil spray. In medium bowl, combine flour, brown sugar, baking powder, baking soda and salt, mixing well.

In another small bowl, combine oil, milk, vanilla and egg substitute, blending well. Add to the flour and sugar mixture; stir just until moistened. Fold in chopped fresh peaches. Spoon batter into prepared cake pan.

In another small bow, combine sugar and cinnamon, mixing well. Sprinkle over batter. Bake at 400°F for 25 to 33 minutes until top is lightly browned. Serve warm alone or with fat-free frozen yogurt.

Per Serving: 207 Calories
3g Fat (14% calories from fat)
4g Protein
41g Carbohydrate
1g Dietary Fiber
trace Cholesterol
268mg Sodium