Ingredients
1 (16 ounce) container low-fat plain yogurt
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup butter or margarine
3/4 cup sugar
2 eggs
3/4 cup dried peaches, finely chopped
1 cup pecans, finely chopped
Syrup:
1 cup GOLDEN BLOSSOM HONEY
1/2 cup orange juice
1/2 cup water
1 1/4 teaspoons orange peel, grated
2 Tablespoons orange liqueur or orange juice
Honey Tips
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
Directions
Preheat oven to 350°.
Drain yogurt in a fine sieve, set over a bowl, in the refrigerator for several hours. Measure 1 cup of yogurt after draining.
Combine dry ingredients in a medium bowl. In another bowl, cream butter and sugar with an electric mixer until fluffy.
Beat in eggs. Stir in drained yogurt until combined. Add flour mixture. Beat until well combined. Stir in peaches and pecans.
Spoon batter into a buttered and floured 10-inch springform pan. Bake 50 minutes or until cake tests done.
Remove cake from oven and place on a rack with a sheet of foil underneath. Using a pointed utensil, such as a cake tester, poke some holes in the top of the cake and pour 1 cup of syrup over cake. Cool.
To serve, remove sides of springform and place on a plate. Garnish with orange slices, if desired. Pass extra syrup.
Syrup:
Combine all ingredients except orange liqueur. Bring to a simmer and cook, stirring occasionally, for 20 minutes. Remove from heat. Stir in orange liqueur and allow to cool.
Drain yogurt in a fine sieve, set over a bowl, in the refrigerator for several hours. Measure 1 cup of yogurt after draining.
Combine dry ingredients in a medium bowl. In another bowl, cream butter and sugar with an electric mixer until fluffy.
Beat in eggs. Stir in drained yogurt until combined. Add flour mixture. Beat until well combined. Stir in peaches and pecans.
Spoon batter into a buttered and floured 10-inch springform pan. Bake 50 minutes or until cake tests done.
Remove cake from oven and place on a rack with a sheet of foil underneath. Using a pointed utensil, such as a cake tester, poke some holes in the top of the cake and pour 1 cup of syrup over cake. Cool.
To serve, remove sides of springform and place on a plate. Garnish with orange slices, if desired. Pass extra syrup.
Syrup:
Combine all ingredients except orange liqueur. Bring to a simmer and cook, stirring occasionally, for 20 minutes. Remove from heat. Stir in orange liqueur and allow to cool.
