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Peach Cobbler Cake
Serving Size : 9
3/4 cup flour — (all or part whole wheat)
1/4 cup soy flour
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup sugar
2/3 cup soy milk
1/4 tsp almond extract
1 16-ounce can sliced peaches — well drained & cut into 1/2″ pieces
Preheat the oven to 350°.
In a medium bowl combine the flour, soy flour, baking powder, cinnamon, nutmeg and sugar. Stir together well.
Add soy milk and almond extract and stir just until blended. Gently stir in the well-drained and chopped peaches.
Pour the batter into an 8″ square baking pan coated with nonstick spray. Bake at 350° for 35-40 minutes, until a toothpick inserted in the center comes out clean. Cut into 9 squares to serve.
Yield: 9 servings Serving size: 1 piece
Per serving: 122 calories, 0.5 g total fat (0.1 g sat fat), 2 g pro, 28 g carb, 0.9 g fiber, 69 mg sodium, 0 mg cholesterol
Exchanges: 1 starch, 1 fruit
Source: http://www.soyfoods.com/SimplySoy/”
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Per serving: 121 Calories (kcal); 1g Total Fat; (7% calories from fat); 3g Protein;
26g Carbohydrate; 0mg Cholesterol; 111mg Sodium
January 8th, 2012 at 3:22 pm
Made this today. I wonder if there is an error in the recipe – the batter was very dry, almost like a bread. I added extra almond milk (which I prefer to soy) and some applesauce.
In the end, the cake was very moist and my family enjoyed it.
Will make it again, but will probably puree the peaches, or get a small can of baby food, as several people did not like the chunks of peach.