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Ingredients
- 6 x Ripe peaches, up to 7
- 5 Tbsp. Sugar
- 2 tsp Cinnamon
- 3 c. Flour
- 1 tsp Salt
- 2 tsp Baking pwdr
- 2 c. Sugar
- 4 x Egg whites
- 1/2 c. Skim mil
- 1/2 c. Light corn syrup
- 3 tsp Vanilla extract
- 1 Tbsp. Frzn orange juice thawed
- 1 c. Powdered sugar
- 1 pch Salt Reserved peach liquid
Directions
- Preheat oven to 300 degrees. Spray a bundt pan thoroughly with buttered flavored cooking spray and wipe with a paper towel to spread cooking spray proportionately and absorb the excess. Cut unpeeled peaches into bite sized chunks, toss with 5 tbs sugar and the cinnamon in a medium sized bowl, and set aside. In a medium sized bow, combine flour, salt, and baking pwdr and mix well. In a large bow, combine 2 c. sugar, egg whites, lowfat milk, corn syrup, orange juice, vanilla, and 3 tbs of liquid from the peach mix and mix well. Add in dry mix to wet mix and mix well. Drain peaches, reserving the remaining liquid for use in glaze and stir peach chucks into the batter. Spoon batter into pan. Bake for one hour and 30 min. Cold cake for 10 min before removing from pan. Remove cake from pan and cold completely. Combine powdered sugar, salt, and reserved peach liquid. If necessary, add in lowfat milk till you reach desired consistency. Drizzle glaze over cooled cake and serve. 12 servings. Fat less than .5 g.
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