- 10
Ingredients
- Cake:
- Vegetable oil spray
- 1 (16-oz) box pound cake mix
- 1/4 cup canola oil
- 3/4 cup apricot nectar
- 1/3 cup apricot jam or preserves
- 1/3 cup nonfat Greek yogurt
- 2 large eggs
- Sauce:
- 1-1/2 lbs fresh peaches, peeled and sliced, or frozen sliced peaches, thawed
- 1-1/2 cups apricot nectar
- 1/3 cup plus 2 Tbsp. sugar
Preparation
Step 1
Makes 10–12 servings
1 (16-oz) box pound cake mix
Put one rack in the middle of the oven. Preheat the oven to 350°F. Lightly spray a 12-cup Bundt pan with vegetable oil spray.
To make the cake, put the cake mix, canola oil, and apricot nectar into the bowl of a standing mixer. Mix on medium-low speed until the ingredients are well blended. Stop the machine and scrape down the sides of the bowl. Add the apricot jam and yogurt and mix on low speed to combine. Add the eggs and mix until blended.
To make the sauce, combine the peaches, apricot nectar, and sugar in a saucepan over medium heat. Cook until the liquid has evaporated, 10–15 minutes. Remove from the heat and let cool for 30 minutes.
Place the sauce mixture in a food processor and process until smooth. Pour some of the peach sauce over each slice before serving.
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