Prep Time
15 minutes
Cook Time
55 minutes
Serving size
1 piece (138g)
Calories
150 CaloriesIngredients
⅓ cup butter, melted and cooled
⅓ cup Truvia Cane Sugar Blend
½ cup flour
1 tsp baking powder
⅛ tsp salt
1 large egg**
1 egg yolk**
6 Tbsp skim milk, room temperature
6 peaches, peeled, pitted and coarsely chopped
Non-stick cooking spray
Directions
- 1.
Preheat oven to 355° F.
- 2.
Spray an 8-inch springform pan with nonstick spray. Wrap the outside of the pan with aluminum foil and place on a baking sheet.
- 3.
Melt butter in the microwave and set aside to cool.
- 4.
In a medium bowl, whisk together the Truvia Cane Sugar Blend, flour, baking powder, and salt. Set aside.
- 5.
Whisk together whole egg, yolk and milk. Whisk in the vanilla and melted butter.
- 6.
Stir the flour mixture into the egg mixture.
- 7.
Fold the chopped peaches into the batter.
- 8.
Pour mixture into the prepared pan.
- 9.
Bake for 50-55 minutes until top of cake is lightly golden, sides are just set and center is still soft.
- 10.
Cool completely in the pan. Store refrigerated in the pan if making ahead.
- 11.
Run a knife around the edge of the pan and remove the springform ring. Cut into 10 wedges.
- 12.
Store in a sealed container.
*This dessert has 150 calories and 12g of sugar per serving compared to the sugar-sweetened version which has 190 calories and 22g of sugar. See nutrition facts panel for more information.
**Please remember to wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with raw egg.
Nutrition Per Serving
Peaches and Cream Recipe
Prep Time: 15 minutes
Cook Time: 55 minutes
Serving Size: 1 piece (138g)
Calories: 150 Calories
Ingredients
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Directions
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