1 tbsp. unbleached white flour
2 tbsp. brown sugar
2 peaches, sliced
3/4 c. butter
1 c. sugar
2 1/2 c. unbleached white flour
1/4 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. vanilla
1 (8 oz.) carton low-fat lemon yogurt
1 egg
1 egg white

Preheat oven to 325 degrees. Grease a 12 cup bundt pan with butter and dust with flour. In a medium bowl, mix 1 tablespoon flour and the brown sugar.

Add peaches and mix until covered with sugar. Spread peaches around bottom of bundt pan. In a large mixing bowl, cream butter and sugar. Stir in 2 1/2 cups flour, salt, baking soda, and baking powder.

Add vanilla, yogurt, egg, and egg white and beat for 3 minutes at medium speed. Pour batter over peaches and bake for about 1 hour or until a cake tester comes out clean. Cool for 10 minutes before removing from pan.

Makes 16 slices. 210 calories per slices, 16 sat-fat calories.

If it is winter and no fresh peaches are available, use canned peaches or peel, core, and dice two pears instead. Add 1/4 teaspoon grated nutmeg to the brown sugar and flour mixture.