PEACH COFFEECAKE

1 medium ripe peach, peeled and chopped
1/2 cup reduced-fat sour cream
1/4 cup margarine or butter, softened
1/2 cup sugar, divided
1/4 cup fat-free egg substitute
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 peach, peeled and sliced

Preheat oven to 350 degrees F.

Spray 8x8x2-inch baking dish with no-stick cooking spray.

Place chopped peach in small bowl. Mash with fork. Add sour cream. Beat on Speed 5 about 1 minute, or until well mixed.

Place margarine and sugar, reserving 1 tablespoon, in medium bowl. Beat on Speed 6 about 1 minute, or until fluffy.

Add egg substitute. Beat on Speed 6 about 20 seconds, or until smooth. Add peach mixture, reserving 1/3 cup. Beat on Speed 6 about 30 seconds, or until smooth.

Add flour, baking powder, baking soda, and salt. Beat on Speed 4 about 30 seconds, or until blended. Beat on Speed 6 for 30 to 60 seconds, or just until smooth.

Pour batter into baking dish. Drizzle with reserved 1⁄3 cup peach mixture. Top with peach slices. Sprinkle with reserved 1 tablespoon sugar.

Bake at 350 degrees F for 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool slightly. Serve warm.

Servings: 9
Source: KitchenAid Professional 9 Speed Hand Mixer Manual