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5 from 1 vote
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Peach Flat Cake

Cuisinicity Tip:I use fat-free powdered milk as a source of natural sugar found in lactose to cut down on regular added sugar–can you believe I use only 1/2 cup sugar for this cake?
Servings 8
Author Catherine Katz

Ingredients

  • 1/2 cup regular smart balance + 1 tsp to grease the pan
  • 1/2 cup fat free powdered milk
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/2 cup whole wheat pastry flour
  • 2 Tbsp sliced almonds
  • 4 eggs organic, omega-3 preferably
  • 1/2 tsp baking powder
  • 4 medium ripe peaches peeled and thinly sliced*
  • *or you can use 1 15oz can sliced peaches (in pear or apple juice concentrate, no syrup), drained.

Instructions

  1. Preheat oven 350ºF
  2. Grease the bottom of a round 9 “ baking pan with 1 tsp smart balance.
  3. Place the remaining smart balance, powdered milk, sugar, vanilla and sliced almonds in the bowl of an electric mixer and mix on medium speed until “crumbly”.
  4. Add the eggs and beat for a couple minutes (it will still look “lumpy” but that’s OK!)
  5. Add flour and baking powder and beat well until creamy.
  6. Pour batter into greased pan.
  7. Lay the drained sliced peaches in a circle on top (don’t worry too much about making it look pretty as the dough will cover the peaches when it rises in the oven).
  8. Bake in preheated oven for 20 minutes until golden.
  9. Let cool (it will flatten as it cools downs, as it’s supposed to).
  10. Refrigerate covered. Slice and serve either cold or at room temperature with a little confectioner sugar dusting on top.