Cinnamon-Peach Cake

Cake:
  • 1 1/2 c. sugar
  • 1/2 c. margarine, softened
  • 1 tsp. vanilla extract
  • 3/4 c. lowfat cream cheese, softened
  • 2 eggs
  • 1 1/2 c. flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 3 c. chopped peaches (2-3 peaches)
Topping:
  • 1/4 c. sugar
  • 1/2 tsp. ground cinnamon

Preheat the oven to 350°F.

Combine the sugar, margarine, vanilla extract and cream cheese in a large bowl. Blend them well with an electric mixer. Add the eggs -- one at a time -- beating well after each addition.

Combine the flour, baking powder, salt and cinnamon in a medium bowl. Carefully add the mixture by thirds to the egg mixture, beating well after each addition.

Carefully fold the peaches into the prepared batter, being careful not to overmix or crush the peaches. Pour the mixture into a 10-inch springform pan that's been sprayed with cooking spray.

Combine the topping ingredients and sprinkle evenly over the batter in the pan. Bake for 1 hour and 15 minutes or until a toothpick inserted near the center of the pan comes out clean. Cool completely and release the collar of the springform pan. Serve warm or cold with vanilla ice cream.

  • Yields: 12 servings
  • Preparation Time: 1 hour and 30 minutes
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