Blueberry Peach Cake (Rose Reisman)

Name: Blueberry Peach Cake (Rose Reisman)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 1 bundt cake, 16 serving(s)
Ingredients: 1 cup granulated sugar; 3/4 cup applesauce; 1/4 cup vegetable oil; 2 eggs; 1 teaspoon vanilla; 1 1/2 cups all-purpose flour; 1/2 cup whole wheat flour; 2 teaspoons cinnamon; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 cup low-fat yogurt (or sour cream); 1 cup peach, sliced and peeled (i used canned); 1 cup blueberries; icing sugar, to dust

Submitted by Rachchow

"from Rose Reisman Brings Home Light Cooking, very nice moist cake. 171 calories, 3g protein, 4 g fat, 1g fibre per slice."

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Ready In:: 55mins
Ingredients:: 14
Yields:: 1 bundt cake
Serves:: 16

ingredients

1 cup granulated sugar
³⁄₄ cup applesauce
¹⁄₄ cup vegetable oil
2 eggs
1 teaspoon vanilla
1 ¹⁄₂ cups all-purpose flour
¹⁄₂ cup whole wheat flour
2 teaspoons cinnamon
1 ¹⁄₂ teaspoons baking powder
1 teaspoon baking soda
¹⁄₂ cup low-fat yogurt (or sour cream)
1 cup peach, sliced and peeled (i used canned)
1 cup blueberries
icing sugar, to dust

directions

Spray a 9-inch (3L) bundt pan with nonstick vegetable spray. Preheat oven to 350°F
In large bowl, beat together sugar, applesauce, oil, eggs, and vanilla, mixing well.
Combine all purpose and whole wheat flours, cinnamon, baking powder and baking soda; stir into bowl just until blended. Stir in yogurt; fold in peaches and blueberries. Pour into pan.
Bake for 40-45 minutes or until cake tester inserted into center comes out clean. Let cool; dust with icing sugar.

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Reviews

This is a really, really nice light dessert cake, refreshing and tasty too with the fruit it contains. I have a high regard for Rose Reisman, and have enjoyed any recipe of hers that I've used. This lovely-to-look-at cake (baked in a tube pan) delivers the satisfaction of having a special treat without the extra calories, fat, or (dare I say it) guilt! The only thing I found that I'd want to change next time is the prominent taste of baking powder/soda, and would cut back on the amounts given. It is a very moist cake, so sprinkle icing sugar over top just before serving so it doesn't dissolve.

woodland hues

RECIPE SUBMITTED BY

Rachchow

Hi, my name is Rachel and I love to cook! Zaar is my favorite site to look for recipes and I know I can always come to CC for advice. I was born in Montreal but I have a Chinese and Italian background. I graduated cullinary school in June '08. I cooked at a golf club until October and loved it. Now I'm working at a high end steakhouse. I have a tattoo on the back of my neck of the Chinese symbols for strength. I'm a person who never gives up, never let's someone tell me I can't do something. I'm a very fun, easy to get along with person. I'm a lil bit crazy too sometimes haha. Favorite Saying: You have great potential, so live in it. A quote which I really like from Chef #61010 : "Roll with the punches and keep going forward. Never give up." <img src="http://i20.photobucket.com/albums/b224/dejectedwithstars/redborder-animate.gif"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">

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