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. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 168 kcal |
| Protein | 3.1 g |
| Fat | 4.4 g |
| Carbohydrates | 29.8 g |
| Fiber | 1.4 g |
| Sugar | 15 g |
Published on Aug 15, 2024 by Luminița