Peach Coffee Cake

Servings: 9

• 1/2 cup firmly packed brown sugar


• 1 3/4 cup all purpose flour


• 1 teaspoon baking powder


• 1/2 teaspoon baking soda


• 1/2 teaspoon salt


• 3/4 cup skim milk


• 2 tablespoons canola oil


• 1 1/2 teaspoon vanilla


• 1/4 cup egg substitute


• 1 1/2 cup peeled fresh peaches, chopped

Topping:

• 1/4 cup sugar


• 1/2 teaspoon cinnamon

Preheat oven to 400°F. Spray 9 inch cake pan with cooking oil spray. In medium bowl, combine flour, brown sugar, baking powder, baking soda and salt, mixing well.

In another small bowl, combine oil, milk, vanilla and egg substitute, blending well. Add to the flour and sugar mixture; stir just until moistened. Fold in chopped fresh peaches. Spoon batter into prepared cake pan.

In another small bowl, combine sugar and cinnamon, mixing well. Sprinkle over batter. Bake at 400°F for 25 to 33 minutes until top is lightly browned. Serve warm alone or with fat-free frozen yogurt.