Peach Bundt Cake

Peaches! I love peaches! And it's a good thing because I still have peaches! Tonight I really needed some Kitchen Therapy and this is what I came up with. I got to use my new peach (potato) masher that Jodie D. gave me at Friday's meeting. I can't believe I didn't have one....and this is a nice one (see the pic below). Anyway.....on to the peachy goodness!

PEACH BUNDT CAKE

Makes 16 Servings

1 Serving = 4 PointsPlus™

1 cup Splenda granulated

1/2 cup light butter
3/4 cup fat-free egg substitute
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
2 cups mashed peaches
1 tsp vanilla
1/2 cup chopped walnuts

Preheat oven to 350º. Spray bundt pan and set aside.

In a large bowl, cream together butter and Splenda granulated.

  Add egg substitute; mix thoroughly.

Mix together the flour, baking powder, baking soda, salt and cinnamon.

 

Add peaches and dry ingredients alternately to the egg mixture, beating well after each addition.

  Add vanilla and nuts.





Spoon into pan.

Bake for 1 hour or until a wooden toothpick inserted into the center of the cake comes out clean.

Let stand inverted on a plate until cool. Tap sides of pan if necessary to release the cake.

MY SPIN: I already added 1/2 tsp cinnamon.....and would probably just make it a heaping tsp.....but I LOVE cinnamon!!! And don't forget to spray your bundt pan on your open dishwasher door!  

Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!
Loving Life(time)!
Jan