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  • 3 large ripe peaches, pitted and 2 cut into 8 slices and the remaining peach diced
  • 1/3 cup brown sugar
  • 4 Tbl. butter, melted
  • 1/3 cup sliced almonds
  • 1 white cake mix
  • 4 egg whites
  • ¾ cup sour cream
  • ¾ cup water
  • ¼ cup canola oil
  • 1/2 teaspoon almond extract


  1. Combine the brown sugar and melted butter in a small sauce pan to dissolve the sugar.
  2. Coat a non-stick bundt pan with non stick cooking spray.
  3. Sprinkle almond in the bottom of the prepared bundt pan.
  4. Drizzle the brown sugar/butter mixture over almonds.
  5. Lay the peach slices in depressions on the bottom of the pan.
  6. Place cake mix in the bowl of a stand mixer.
  7. Add the egg whites, sour cream, water and oil.
  8. Starting on low speed and gradually increasing the speed. Mix for about 2-3 minutes into a thick fluffy consistency.Fold in the diced peaches.
  9. Pour batter carefully over peaches in the bundt pan. Place the pan on a cookie sheet. Bake in a preheated 350 oven about 50 minutes or until a wooden skewer comes out clean.
  10. Place on cooling rack for about 20-30 minutes. Gently dislodge around the perimeter of the cake using a knife or spatula. Place a cake plate on top and flip the cake out.
  11. If the peaches or any of the almonds ‘stick’ simply remove from the bottom of the pan and place atop the cake where they came out of.
  12. This cake keeps well for several days when refrigerated.