Peach Cake

By LyndaLee

Nice and light From Yvette

Ingredients

• 1 1/2 c All Purpose Flour
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/4 tsp Salt
• Pinch Nutmeg
• 1/2 c Butter - softened
• 3/4 c packed Brown Sugar
• 2 Eggs
• 1 tsp Vanilla
• 2/3 cup Sour Cream
• 2 firm ripe Peaches, peeled, pitted and cut in 6 pieces
• 1 tbsp Icing Sugar

Preparation

Step 1

Whisk together flour, baking powder, baking soda, salt and nutmeg.

In large bowl, beat butter with brown sugar until well combined. Beat in eggs, 1 at a time; beat in vanilla. Stir in sour cream until smooth.

Stir in flour mixture just until smooth; scrape into greased 9 inch spring form pan. Spread batter evenly in pan; smooth top.

Arrange peach slices over batter in circle around edge of pan. Bake in 350 degree oven until cake tester inserted in centre comes out clean, about 50 minutes.

Let cool in pan on rack for 10 minutes. Transfer cake to rack; let cool completely. Dust with icing sugar.

Per serving: 220 cal., 3g pro. 11g fat, 29g carb, 1g fiber