Rum ring cake with peach frozen yogurt - bon appetit

10 to 12 serv

Ingredients

Quantity Ingredient
2 cups All purpose flour
1½ teaspoon Baking powder
½ teaspoon Salt
1 cup Low-fat milk
½ cup (1 stick) unsalted butter
3 larges Eggs
2 cups Packed golden brown sugar
2 tablespoons Dark rum
1 teaspoon Vanilla extract
6 larges Peaches (about 2 1/2 lb), peeled, sliced
3 tablespoons Sugar
3 pints Peach frozen yogurt
Fresh mint leaves

Directions

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.

Bon Appetit/August/94 Scanned & edited by Di Pahl & <gg>

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