Preheat oven to 350° Lightly coat a 9x9x2 inch baking pan with cooking spray.
In a medium bowl combine flour, sugar, baking soda, baking powder, ginger, and salt. Add buttermilk, oil, egg white and vanilla stir until smooth.
Arrange peach slices on bottom of baking pan, top with raspberries. Pour batter over fruit, spreading evenly. Sprinkle with almonds.
Bake about 25 minutes or until cake is set and lightly browned. Cool on a wire rack. Sprinkle with powdered sugar. serve warm or at room temperature.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (83g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 155 (74%)|
|Amt Per Serving||% DV|
|Total Fat 17.2g||23 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 7.3g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 24.6mg||8 %|
|Sodium 79.4mg||3 %|
|Potassium 116.4mg||3 %|
|Total Carbohydrate 12.3g||4 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 11.1g|
|Protein 2.7g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 210
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