Fresh Peach Cake with Basil Whipped Topping

Rating: 
5
Average: 5 (2 votes)
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Here, fresh sweet peach and bright basil flavors come together in a simple, delicious—and visually stunning—summer dessert. Go ahead and make extra Basil Whipped Topping; it’s also great served with other fruit desserts.

370
Calories
16g
Fat
8g
Protein
8
Slices

Ingredients

Cake

3 ripe peaches (pitted and cut into 1/2-inch pieces )
1/4 c granulated sugar
1/2 c fine yellow cornmeal
1/2 c cake flour
1 t baking powder
4 T unsalted butter (1/2 stick, softened)
1/4 c raw almonds (finely ground in a food processor)
1 1/4 c confectioners' sugar
1 t vanilla extract
4 egg yolks
2 eggs
3/4 c Stonyfield Organic Plain Whole Milk Yogurt

Whipped Topping

1/2 c Stonyfield Organic Heavy Whipping Cream
1 T sugar
1/2 t vanilla extract
1/2 c Stonyfield Organic Greek Plain Nonfat Yogurt
1/3 c basil (finely chopped)
Nutrition Information: 
Serving Size: 
1 slice
Calories: 
370
Calories from Fat: 
150
Total Fat: 
16g
Total Fat Percent: 
25%
Saturated Fat: 
8g
Saturated Fat Percent: 
40%
Cholesterol: 
190mg
Cholesterol Percent: 
63%
Sodium: 
60mg
Sodium Percent: 
3%
Total Carbohydrate: 
50g
Total Carbohydrate Percent: 
17%
Dietary Fiber: 
2g
Dietary Fiber Percent: 
8%
Sugars: 
34g
Protein: 
8g
Protein Percent: 
16%
Vitamin A: 
20%
Vitamin C: 
8%
Calcium: 
15%
Iron: 
10%

Preparation:

Cake:

Step 1

Heat oven to 350°. Coat a 9-inch round cake pan with nonstick cooking spray.

Step 2

In a small bowl, stir together the chopped peaches and sugar; set aside.

Step 3

Whisk together the cornmeal, flour and baking powder.

Step 4

Combine the butter and ground almonds in a bowl and beat on high speed until well blended. Add in confectioners sugar and vanilla; beat on high speed 2 minutes or until light and fluffy. Beat in egg yolks and eggs one at a time, blending well after each addition. Add in yogurt and beat until combined. Beat in flour mixture on low speed until just combined.

Step 5

Transfer batter to prepared cake pan; smooth top. Drain peach mixture and sprinkle over top of batter. Bake at 350° for about 43 minutes or until wooden pick inserted in the center tests clean. Remove to a wire rack and cool 10 minutes. Remove cake from pan and let cool completely.

Ingredients

Cake

3 ripe peaches (pitted and cut into 1/2-inch pieces )
1/4 c granulated sugar
1/2 c fine yellow cornmeal
1/2 c cake flour
1 t baking powder
4 T unsalted butter (1/2 stick, softened)
1/4 c raw almonds (finely ground in a food processor)
1 1/4 c confectioners' sugar
1 t vanilla extract
4 egg yolks
2 eggs
3/4 c Stonyfield Organic Plain Whole Milk Yogurt

Whipped Topping

1/2 c Stonyfield Organic Heavy Whipping Cream
1 T sugar
1/2 t vanilla extract
1/2 c Stonyfield Organic Greek Plain Nonfat Yogurt
1/3 c basil (finely chopped)
Nutrition Information: 
Serving Size: 
1 slice
Calories: 
370
Calories from Fat: 
150
Total Fat: 
16g
Total Fat Percent: 
25%
Saturated Fat: 
8g
Saturated Fat Percent: 
40%
Cholesterol: 
190mg
Cholesterol Percent: 
63%
Sodium: 
60mg
Sodium Percent: 
3%
Total Carbohydrate: 
50g
Total Carbohydrate Percent: 
17%
Dietary Fiber: 
2g
Dietary Fiber Percent: 
8%
Sugars: 
34g
Protein: 
8g
Protein Percent: 
16%
Vitamin A: 
20%
Vitamin C: 
8%
Calcium: 
15%
Iron: 
10%

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