Light Peach Cake

Peaches make a mouth-watering summertime treat, but this light cake can be made any time of year, using canned peaches.

Prep Time: 15 Min
Cook Time: 30 Min
Ready In: 45 Min

Ingredients:

2 eggs, separated
2 tablespoons sugar
2 teaspoons vanilla extract
1 cup nonfat yogurt
1/4 cup cornstarch
1 tablespoon baking powder
1 can of peaches (in syrup)

Directions:

Preheat oven to 395° F.
Beat the egg yolks, sugar and vanilla.
Add the yogurt, cornstarch and baking powder.
In a separate bowl, whisk the egg whites until they form stiff peaks. Slowly fold into the egg yolk mixture and mix well.
Pour half of the batter into a buttered cake pan. Strain the peaches, cut each one into thin slices and place peach slices top of the batter. Gently pour remaining batter on top of peaches.
Bake for 30 minutes.

Note: You can substitute thinly sliced, ripe fresh peaches for the canned peaches. You can also top the cooked cake with slices of fresh peaches, powdered sugar, whipped cream or ice cream.

This recipe is courtesy of Gourmandize.com.

HealthyWomen Editors

Kim Ledgerwood

Editorial Director, HealthyWomen

As HealthyWomen’s editorial director, Kim oversees the production of all content and ensures that it is aligned with our mission, meets our high editorial standards and captures our brand voice.

Kim is an award-winning editor and copywriter with more than 25 years of experience. She started her career as a copywriter and broadcast producer at the Southeast’s largest full-service advertising agency, The Tombras Group. Since then, she has edited and written for a wide variety of clients, ranging from Fortune 500 companies to indie authors across multiple industries and topics.

She holds a bachelor’s degree in communications from the University of North Carolina, Chapel Hill, as well as a master’s degree in communications/advertising from The University of Tennessee, Knoxville.

Kim lives in Maryland with her husband, three children and a menagerie of pets.

Jacquelyne Froeber

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Jacquelyne Froeber is an award-winning journalist and editor. She holds a BA in journalism from Michigan State University. She is the former editor-in-chief of Celebrated Living magazine and has editing and writing experience for print and online publications, including Health magazine, Coastal Living magazine and AARP.org.

As a breast cancer survivor, Jacquelyne encourages everyone to perform self-exams and get their yearly mammograms.

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