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The one that got away

January 12, 2010 By Jelli 3 Comments

Luckily for me, the one that got away was not the love of my life (he just left for work, actually). In fact, my peach yogurt cake slipped out the door this morning along with Husband without making it first to the photo shoot. For the visually centered, imagine a pineapple upside-down cake. Remove pineapple, replace with large golden peach halves, sliced into thinner rounds atop a warm golden crust and partially blanketed in thick cake crumb. Yum.

This cake is a lighter option, perfect for those who may be hoping to shed a few holiday pounds in January. Husband was actually surprised when I let him in on that little secret, as he must have thoroughly enjoyed the cake. The original recipe calls for whole wheat flour, but since I’ve become attuned to the palettes of my culinary customers at Husband’s workplace, I used a combination of AP and WW flours. The cake has a dense texture with a light sweetness that is complimented by the natural sugars (and syrup) of the peaches. I’d serve it again fresh from the oven aside a hearty meal, topped with a large scoop of caramel or vanilla frozen yogurt.

Peach Yogurt Cake
Adapted from Home Library Healthy Heart Cookbook (thanks Mother-in-Law!)
1 1/2c. AP flour
1/2 c. whole wheat flour
1/2 c. sugar Next time, I’ll try brown sugar
2 t. cinnamon
1 t. vanilla
1 egg
1/4 c. water
1/4 c. syrup (drained from peaches)
1/2 c. plain yogurt
4 t. oil
13 oz. can peaches, sliced as desired; reserve syrup

Preheat oven to 350F. Lightly grease and flour a 9″ square baking pan.

Sift together dry ingredients (and sugar). Add wet ingredients (excluding peaches) and beat until smooth. Mixture will be thick. Reserve a quarter of the mixture, and smooth the rest into the prepared pan. Top with peaches and spread reserved mixture atop. This will not be enough to completely cover peaches, thus creating a gorgeous golden cake with peaches peeking out. Bake 30-35 minutes, or until a toothpick inserted removes cleanly. Stand 5 minutes and then turn onto a wire cooling rack. Enjoy!

Filed Under: Recipes Tagged With: Cake, desserts, healthy eats

About Jelli

Jelli is a blogging veteran and avid baker who’s been selling sweets to feed her chocolate addiction for 8+ years. When the polka dotted apron’s hanging up, she’s a full-time mama to three kidlets enjoying the crazy days of motherhood and pumping out brownie recipes from her sunny Costa Rican kitchen.

« Bring in the New Year Bundt
The beauty queen that wasn’t »

Comments

  1. Kara says

    January 13, 2010 at 4:24 pm

    Yum, and I was just looking for a light, somewhat healthy dessert to serve Friday night!
    Thanks for stopping by my blog:)

    Reply
  2. Eliana says

    January 14, 2010 at 11:47 am

    Sounds delightful.

    Reply
  3. cookies and cups says

    January 14, 2010 at 12:32 pm

    That sounds awesome..too bad no pictures, but the image in my mind is pretty hard to beat!
    Thanks!

    Reply

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Hi, I'm Jelli! I snagged the best guy around, birthed four tiny kidlets, scribble down too many dessert recipes, love Jesus, and grow veggies in my front yard. Read More…

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