Blueberry Peach Bundt Cake

Delight your senses with this delectable Blueberry Peach Bundt Cake by the renowned chef Rose Reisman. A delightful combination of fresh peaches, juicy blueberries, and a hint of cinnamon, this moist and flavorful cake is sure to impress your guests and elevate any occasion.

Ingredients

Ingredients
1	cup granulated sugar
¾	cup applesauce
¼	cup vegetable oil
2	eggs
1	teaspoon vanilla
1 ½	all-purpose flour
½	cup whole wheat flour
2	teaspoons cinnamon
1 ½	teaspoons baking powder
1	teaspoon baking soda
½	cup low-fat yogurt (or sour cream)
1	cup peach, sliced and peeled (I used canned)
1	cup blueberries
	icing sugar, to dust

Instructions

• Preparation Instructions

  1. Spray a 9-inch (3L) bundt pan with nonstick vegetable spray. Preheat the oven to 350°F.
  2. In a large bowl, beat together granulated sugar, applesauce, vegetable oil, eggs, and vanilla until well combined.
  3. Combine all-purpose flour, whole wheat flour, cinnamon, baking powder, and baking soda in a bowl; then stir the mixture into the wet ingredients until just blended. Stir in the low-fat yogurt, and gently fold in the sliced peaches and blueberries. Pour the batter into the prepared bundt pan.
  4. Bake for 40-45 minutes or until a cake tester inserted into the center comes out clean. Allow the cake to cool, then dust with icing sugar before serving.

Aug 15, 2024