Caramel Peach Cake - cooking recipe

Ingredients

1/4 cup margarine, softened
1/2 cup sugar
1 egg
1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 cup low-fat sour cream
3/4 cup chopped frozen peaches, thawed
3 tablespoons chopped almonds, toasted
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
vegetable oil cooking spray
2 tablespoons margarine
2 tablespoons brown sugar
1 tablespoon skim milk
1/2 cup sifted powdered sugar
1/4 teaspoon vanilla extract

Preparation

Beat 1/4 c margarine at medium speed with an electric mixer until creamy; gradually add 1/2 c sugar, beating well. Add egg, and beat until well blended.
Combine flour, baking powder, soda and allspice; stir well. Add flour mixture to margarine mixture alternately with sour cream, beginning and ending with flour mixture. Mix after each addition. Stir in peaches, almonds, 3/4 tsp vanilla extract and almond extract.
Pour batter into a 6-cup nonstick bundt pan coated with cooking spray. Bake at 350 degrees for 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes; remove from pan and let cake cool completely on wire rack.
Melt 2 Tbsp margarine in small saucepan. Add brown sugar and cook over medium heat, stirring constantly, until sugar dissolves. Remove from heat; add milk, stirring well.
Add powdered sugar and 1/4 tsp vanilla extract; beat at medium speed with an electric mixer until mixture is smooth. Drizzle powdered sugar mixture over cooled cake.