2¼ cups (29-oz can) canned peaches, light-syrup pack, drained and chopped ½ cup sugar 1 cup flour 1 egg 1 tsp baking soda 2 Tbsp vegetable oil 1 tsp vanilla 2 Tbsp brown sugar, firmly packed 2 tsp whole milk |
- Preheat oven to 350° F. Lightly grease 8- by 8-inch pan.
- Spread peaches in baking pan. Mix remaining ingredients, except brown sugar and milk, together in mixing bowl; spread over top of peaches.
- Bake until toothpick inserted into cake comes out clean, about 30-35 minutes.
- For topping, combine brown sugar and milk in small bowl. Drizzle mixture on top of cake; return cake to oven, and bake 2-3 minutes.
- Cut into eight pieces.
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Yield: 8 servings Serving size: about 2- by 2-inch piece Each serving provides: Calories: 205 Total fat: 4 g |
Saturated fat: 1 g Cholesterol: 27 mg Sodium: 171 mg |
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Reprinted with the permission of the Department of Health and Human Services.
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