Peach Mango Cake

I love this recipe, it uses Silk Dairy Free Milk and Dairy Free Yogurt.

Here's what you'll need:
Preheat the oven to 375 degrees, you'll reduce the heat to 325 degrees just prior to putting the cake in the oven.
1 - 12C Bundt Pan. Choose a simple design. Brush it well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

16 TBS Butter, room temperature
1 1/2 C Granulated Sugar
3 Large Eggs
2 TBS SILK Almond Milk
2 1/2 C Flour
3/4 tsp Baking Powder
1/2 tsp Salt
6 oz. SILK Peach Mango Yogurt
3/4 C Diced Peaches
3/4 C Diced Mango

Glaze:
1/2 C Diced Peaches
1/4 C Water
1 C Confectioner's Sugar

In a large mixing bowl, sift together:
Flour
Baking Soda
Salt
Whisk well.

In another large mixing bowl with an electric hand mixer:
Butter
Sugar
Beat 5 minutes.

Add:
Eggs, one at a time.
Stir in Almond Milk

Add:
Flour
Yogurt
Alternate each addition.

Add:
Peaches
Mango
Mix well with a blending fork.
Pour into Pan.

Reduce heat to 325 degrees.
Bake 1 hour.

Remove to a rack for 10 minutes to cool.
Invert onto a serving platter.

Prepare the Glaze.

Glaze:
In a Food Processor or Blender:
Peaches
Water
Pulse to purée.

Put the Sugar in a mixing bowl and add the Peach purée.
Mix well with a blending fork.
Drizzle over the cake.

Enjoy!
Peace in the Kitchen!