Brandied Peach Cake I - Lower Fat and Calories but Not in Taste Recipe

Name: Brandied Peach Cake I - Lower Fat and Calories but Not in Taste
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried peaches, chopped; 1 cup peach brandy; 1 teaspoon baking soda; 1 cup low-fat buttermilk; 1 teaspoon vanilla; 2 ¼ cups flour; 1 teaspoon cinnamon; 1 teaspoon pumpkin pie spice; 1 teaspoon baking powder; 3 eggs, separated; 1 teaspoon salt; 1 cup sugar; ⅓ cup oil; ⅔ cup unsweetened applesauce; 1 cup pecans, chopped; ¼ cup sugar; ⅓ cup low-fat buttermilk; ½ teaspoon vanilla; ¼ teaspoon baking soda; 2 tablespoons butter; 2 tablespoons reserved peach brandy

Servings: persons

1 cup dried peaches, chopped
1 cup peach brandy
1 teaspoon baking soda
1 cup low-fat buttermilk
1 teaspoon vanilla
2 ¼ cups flour
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
3 eggs, separated
1 teaspoon salt
1 cup sugar
⅓ cup oil
⅔ cup unsweetened applesauce
1 cup pecans, chopped
¼ cup sugar
⅓ cup low-fat buttermilk
½ teaspoon vanilla
¼ teaspoon baking soda
2 tablespoons butter
2 tablespoons reserved peach brandy

1
Soak peaches in a closed container in the fridge overnight.
2
Drain when ready to bake and reserve the brandy for the sauce.
3
Preheat oven to 350 degrees.
4
Lightly butter/flour a 9x13 pan or 4 mini loaf pans.
5
Dissolve baking soda in buttermilk and add vanilla.
6
Mix flour, spices and baking powder together.
7
In standing mixer or larger mixing bowl with electric beater, beat egg yolks; mix with salt, sugar, oil and applesauce.
8
Mix buttermilk mixture inches.
9
Add flour/spice mixture in a bit at a time until well blended on low.
10
Add pecans and brandied peaches.
11
Beat egg whites separately and fold in gently to batter.
12
Pour into 9x13 pan or 4 mini loaf pans.
13
Set pan(s) on a baking sheet and bake at 350 for 45-55 minutes.
14
Cake is done when knife inserted into center comes out almost clean.
15
When cake is almost finished baking, assemble ingredients for sauce in saucepan.
16
Bring to a boil, stirring slowly frequently, and turn off heat.
17
When cake is finished, pour 2 Tbsp of sauce over each mini loaf and allow to absorb, or 1 Tbsp sauce over each slice of cake.

1583

kcal

Calories

115

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 cup dried peaches, chopped, 1 cup peach brandy, 1 teaspoon baking soda, 1 cup low-fat buttermilk, and more.

Yes, Brandied Peach Cake I - Lower Fat and Calories but Not in Taste falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Brandied Peach Cake I - Lower Fat and Calories but Not in Taste

How did you like this recipe?

Frequently Asked Questions