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Berry Bundt Cake
Berry Bundt Cake
Yield: Makes 12 servings
A cup of fresh, delicious blueberries or raspberries supplies about one-third of your daily vitamin C requirements. This fantastic berry cake contains 4 cups of berries!
Ingredients:
2cups all-purpose flour
1tablespoon baking powder
1teaspoon baking soda
1/4teaspoon salt
1cup sugar
3/4cup buttermilk
1/2cup cholesterol-free egg substitute
1/4cup vegetable oil
2cups frozen unsweetened raspberries
2cups frozen unsweetened blueberries
Preparation:
1.Preheat oven to 350°F. Spray 6-cup Bundt pan with nonstick cooking spray; set aside.2.Combine flour, baking powder, baking soda and salt in large bowl. Combine sugar, buttermilk, egg substitute and oil in medium bowl. Add sugar mixture to flour mixture; stir just until moistened.3.Fold in raspberries and blueberries. Pour batter into prepared pan. Bake 1 hour or until toothpick inserted near center comes out clean. Cool in pan on wire rack. Serve with fresh berries, if desired.
Nutritional Information:
Serving Size: 1 slice cake (1/12 of total recipe) without additional fresh berries
Fiber
2 g
Carbohydrate
39 g
Cholesterol
1 mg
Saturated Fat
1 g
Total Fat
5 g
Calories from Fat
21 %
Calories
215
Protein
4 g
Sodium
262 mg
Dietary Exchange:
Fruit
1/2
Starch
2
Fat
1
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