Peach Cobbler Pound Cake

 

How to easily peel peaches: 

1. Choose fruits that are slightly soft, with a slightly squeezable skin, and free of black spots or pits.
2. Place a pot of water on the stove until it boils.
3. While you are waiting for the water to boil, take a bowl, fill it with ice cubes and add cold water.
4. Once the water boils, remove the pot from the heat and dip the peaches into the boiling water for about 45 seconds.
5. Carefully lift the peaches out of the boiling water with a spoon and dip the peaches into the bowl of water and ice; This is to stop any possible cooking of the fruit by boiling water.
6. Now peel off the peach skin slowly, and you will have a nicely peeled peach.
7. Dip it again in the ice bowl after peeling, in order to prevent the fruit from oxidizing and turning into a dark color, and thus you will have fully peeled peaches with minimal effort and without wasting any part of the fruit.

INGREDIENTS:

¼ cup all-purpose flour, divided
⅓ cup vegetable oil
4 egg whites [or 2 whole eggs]

2 can (15oz. each) Del Monte Lite Sliced Cling Peaches
½ tsp. Almond extract [or 1 tsp. vanilla extract]
1 pkg. yellow cake mix, 15.25 oz.
¼ cup powdered sugar

INSTRUCTIONS:

Preheat oven to 325° F. Coat a 10-inch non-stick bundt pan with non-stick cooking spray, and dust with 1/4 cup flour, shaking off excess.
Drain 1 can of peaches, discarding syrup, arrange slices evenly on bottom of the pan. Set aside.

Using an electric mixer on medium speed, beat oil, egg whites, almond extract if desired, and remaining can of peaches with syrup, in a large bowl for about 30 seconds or until smooth. Add cake mix and beat according to package directions
Pour batter carefully over peach slices in prepared pan. Bake 60 to 65 minutes or until wooden pick inserted in center of the cake comes out clean. Place pan on a wire rack to cool completely. Loosen cake from sides of pan; invert onto the cake a plate. Dust cake with powdered sugar just before serving