BLUEBERRY PEACH CAKE (ROSE REISMAN)

Blueberry Peach Cake (Rose Reisman) image

Provided by Rachchow

Categories Dessert

Time 55m

Yield 1 bundt cake, 16 serving(s)

Number Of Ingredients 14

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

Steps:

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.

Nutrition Facts : Calories 168, Fat 4.4, SaturatedFat 0.8, Cholesterol 26.9, Sodium 130.8, Carbohydrate 29.8, Fiber 1.4, Sugar 15, Protein 3.1