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8 Servings, about 2- by 2- inch piece each
| Canned peaches, light-syrup pack, drained and chopped | 2 1/4 cups (29-ounce can) |
| Sugar | 1/2 cup |
| Flour | 1 cup |
| Egg | 1 |
| Baking soda | 1 teaspoon |
| Vegetable oil | 2 tablespoons |
| Vanilla | 1 teaspoon |
| Brown sugar, firmly packed | 2 tablespoons |
| Whole milk | 2 teaspoons |
PREPARATION TIME: 20 MINUTES
COOKING TIME: 30 TO 35 MINUTES
1. Preheat oven to 350° F. Lightly grease 8-by-8-inch pan.
2. Spread peaches in baking pan. Mix remaining ingredients, except brown sugar and milk, together in mixing bowl; spread over top of
peaches.
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3. Bake until toothpick inserted into cake comes out clean, about 30 to 35 minutes.
4. For topping, combine brown sugar and milk in small bowl. Drizzle mixture on top of cake; return cake to oven, and bake 2 to 3 minutes.
5. Cut into 8 pieces
| PER SERVING: |
| Calories | 205 |
| Total fat | 4 grams |
| Saturated fat | 1 gram |
| Cholesterol | 27 millligrams |
| Sodium | 171 milligrams |
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