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Blueberry Peach Cake (Rose Reisman)

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“from Rose Reisman Brings Home Light Cooking, very nice moist cake. 171 calories, 3g protein, 4 g fat, 1g fibre per slice.”
READY IN:
55mins
SERVES:
16
YIELD:
1 bundt cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Spray a 9-inch (3L) bundt pan with nonstick vegetable spray. Preheat oven to 350°F
  2. In large bowl, beat together sugar, applesauce, oil, eggs, and vanilla, mixing well.
  3. 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.
  4. 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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