Peach Yogurt Cake

PEACH YOGURT CAKE
 

 

 

 

 

 Peach Yogurt Cake

 Layogurt

This original recipe calls for sour cream but yogurt was used instead of the sour cream.   They have a similar capacity of activity of consistency.   The yogurt brand used here was LaYogurt Original Low Fat “Probiotic” Peach Yogurt. 

 

 

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Orange Tangerine Jello With Mandarines

 

 
Strawberry Jello With Fruit Cocktail

 

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Whole Wheat Fruit Pound Cake

WHOLE WHEAT POUND CAKE

WHOLE WHEAT FRUIT POUND CAKE

WHOLE WHEAT FRUIT POUND CAKE AND WHOLE WHEAT POUND CAKE

IMG_20180331_173525IMG_20180331_173539IMG_20180331_170017

IMG_20180331_174105IMG_20180331_161327IMG_20180331_172654

Recipe

Whole Wheat Pound Cake

Ingredients

1/2 cup (1 sticks) butter or margarine

3/4 cup sugar

¼ teaspoon salt

1 teaspoon vanilla

2 large eggs

3/4 cups all purpose flour

1/4 cups whole wheat all purpose flour

Optional for Whole Wheat Fruit Pound Cake

1/2 cup mixed peel and raisins (soaked overnight with 1/4 cup Ocean Spray Juice)

Method

  1. Preheat oven to 350°F.  Grease and flour 4 mini loaf pan.
  2. Cream butter and add sugar gradually in a large bowl with electric mixer until light and fluffy.  Beat in eggs, one at a time, until well blended.  Add flour at low speed, 1/4 cup at a time, scraping down bowl with each addition.  Optional if making Fruit Pound Cake Alternate flour and soaked fruit mixture until all blended.
  3. Spoon batter into prepared loaf pan.  Bake 25 to 30 minutes or until wooden pick inserted near center comes out clean.  Remove from oven.  Cool 5 minutes in pan.  Run knife around edges to release cake; cool additional 30 minutes.  Remove from; transfer to wire rack to cool completely.
  4. Optional 2 loaves at 1/2 cup of fruit batter in each pan and 1/2 cup of plain batter layered on top of fruit batter.  The other two pan fill with remaining batter of all fruit batter and the other with all plain batter.
  5. Makes 4 mini loaves.

Cakes were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe Marketing

Popular Post at Recipe Marketing

Corn Flour Bread

 

Whole Wheat Pound Cake

WHOLE WHEAT POUND CAKE

WHOLE WHEAT FRUIT POUND CAKE

WHOLE WHEAT FRUIT POUND CAKE AND WHOLE WHEAT POUND CAKE

IMG_20180331_173525IMG_20180331_173539IMG_20180331_170017

IMG_20180331_174105IMG_20180331_161327IMG_20180331_172654

IMG_20180402_174058IMG_20180402_174111

Recipe

Whole Wheat Pound Cake

Ingredients

1/2 cup (1 sticks) butter or margarine

3/4 cup sugar

¼ teaspoon salt

1 teaspoon vanilla

2 large eggs

3/4 cups all purpose flour

1/4 cups whole wheat all purpose flour

1/2 teaspoon baking powder

Optional for Whole Wheat Fruit Pound Cake

1/2 cup mixed peel and raisins (soaked overnight with 1/4 cup Ocean Spray Juice)

Method

  1. Preheat oven to 350°F.  Grease and flour 4 mini loaf pan.
  2. Cream butter and add sugar gradually in a large bowl with electric mixer until light and fluffy.  Beat in eggs, one at a time, until well blended.  Add flour at low speed, 1/4 cup at a time, scraping down bowl with each addition.  Optional if making Fruit Pound Cake Alternate flour and soaked fruit mixture until all blended.
  3. Spoon batter into prepared loaf pan.  Bake 25 to 30 minutes or until wooden pick inserted near center comes out clean.  Remove from oven.  Cool 5 minutes in pan.  Run knife around edges to release cake; cool additional 30 minutes.  Remove from; transfer to wire rack to cool completely.
  4. Optional 2 loaves at 1/2 cup of fruit batter in each pan and 1/2 cup of plain batter layered on top of fruit batter.  The other two pan fill with remaining batter of all fruit batter and the other with all plain batter.
  5. Makes 4 mini loaves.

Cakes were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

*******

All photos located at

Whole Wheat Pound Cake
Whole Wheat Fruit Pound Cake
Whole Wheat Pound Cake And Whole Wheat Fruit Cake
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