Recipe by Rachchow
from Rose Reisman Brings Home Light Cooking, very nice moist cake. 171 calories, 3g protein, 4 g fat, 1g fibre per slice.
Top Review by woodland hues
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.
- 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 See How It's Made
- 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.