Blueberry Peach Cake (Rose Reisman)

from Rose Reisman Brings Home Light Cooking, very nice moist cake. 171 calories, 3g protein, 4 g fat, 1g fibre per slice.

• Ready In: 55 mins
• Serves: 16
• Yields: 1 bundt cake

Ingredients

• 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

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.