BAKED BLUEBERRY-PEACH POUND CAKE

Baked Blueberry-Peach Pound Cake image

The fruit of Martha Domeny's cake-baking labors is applauded all around the table in her San Diego, California home. "Each golden piece is packed with fruit, so it makes for a very refreshing snack," she writes.

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 11

Previous Next

Ingredients

2 tablespoons butter, softened
1-1/4 cups sugar
3 tablespoons unsweetened applesauce
3/4 cup egg substitute
1/4 cup 2% milk
2-1/2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
2-1/4 cups chopped fresh or frozen unsweetened peaches
2 cups fresh or frozen unsweetened blueberries
3/4 cup reduced-fat whipped topping

Steps:

In a bowl, beat the butter, sugar and applesauce. Add egg substitute and milk. Combine the flour, baking powder and salt; add to the creamed mixture and mix until blended. Fold in peaches and blueberries. Pour into a 10-in. flouted tube pan coated with cooking spray. , Bake at 350° for 55-60 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Garnish slices with whipped topping.

Nutrition Facts : Calories 225 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 138mg sodium, Carbohydrate 45g carbohydrate, Fiber 2g fiber), Protein 4g protein.