Zutaten für Blueberry Peach Cake Rose Reisman
- Granulated Sugar
- ½ cup unsweetened applesauce
- Vegetable Oil
- 2 large eggs
- 1 teaspoon vanilla extract
- All Purpose Flour
- Whole Wheat Flour
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- Low Fat Yogurt
- Peach
- 1 cup fresh or frozen blueberries
- Powdered sugar, for dusting
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Zubereitung von Blueberry Peach Cake Rose Reisman
- Spray a 9-inch bundt pan with nonstick vegetable spray and lightly flour it.
- Preheat oven to 350°F (175°C).
- In a large bowl, beat together 1 ½ cups granulated sugar, ½ cup unsweetened applesauce, ½ cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, whisk together 1 ½ cups all-purpose flour, ½ cup whole wheat flour, 1 teaspoon ground cinnamon, 2 teaspoons baking powder, and ½ teaspoon baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup plain yogurt.
- Gently fold in 1 ½ cups fresh or frozen peaches (chopped) and 1 cup fresh or frozen blueberries.
- Pour batter into the prepared bundt pan and spread evenly.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean. If the top is browning too quickly, tent it loosely with foil.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once completely cool, dust generously with powdered sugar and serve.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
59g
Fat
3g
Carbs
9g
