2 c All purpose flour
1 1/2 ts Baking powder
1/2 ts Salt
1 c Low-fat milk
1/2 c (1 stick) unsalted butter
3 lg Eggs
2 c Packed golden brown sugar
2 tb Dark rum
1 ts Vanilla extract
6 lg Peaches (about 2 1/2 lb),
-peeled, sliced
3 tb Sugar
3 pt Peach frozen yogurt
Fresh mint leaves
Position rack in center of oven and preheat to 350’F. Butter 12-cup
metal ring mold. Sift flour, baking powder and salt into medium bowl.
Combine milk and butter in heavy small saucepan; stir over medium
heat until butter melts. Using electric mixer, beat eggs to blend in
large bowl. Add brown sugar; beat until thick about 1 minute. Mix in
rum and vanilla. Add flour mixture; mix until well incorporated. Mix
in warm milk mixture (batter will be thin). Pour into prepared mold.
Bake cake until top is firm and tester inserted near center comes out
clean, about 40 minutes. Cool in pan on rack 10 nunutes. Run small
knife around sides of pan to loosen cake. Turn out cake onto rack;
cool completely. (Can be made 1 day ahead. Cover tightly with plastic
wrap; store at room temperature.)
Mix peaches and 3 T sugar in bowl. Cover and chill 1 hour.
Place cake on serving platter. Fill center with scoops of frozen
yogurt. Top frozen yogurt with peach mixture; allowing some peaches
to fall around cake. Garnish with mint leaves and serve.
Yields
10 to 12 serv