Blueberry Peach Cake (Rose Reisman)

READY IN: 55mins
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.

Ingredients Nutrition


  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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