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Baked Blueberry-Peach Pound Cake Recipe

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The fruit of Martha Domeny's cake-baking labors is applauded all around the table in her San Diego, California home. "Each golden piece is packed with fruit, so it makes for a very refreshing snack," she writes.
TOTAL TIME: Prep: 15 min. Bake: 55 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 55 min.
MAKES: 12 servings

Ingredients

  • 2 tablespoons butter, softened
  • 1-1/4 cups sugar
  • 3 tablespoons unsweetened applesauce
  • 3/4 cup egg substitute
  • 1/4 cup 2% milk
  • 2-1/2 cups cake flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2-1/4 cups chopped fresh or frozen unsweetened peaches
  • 2 cups fresh or frozen unsweetened blueberries
  • 3/4 cup reduced-fat whipped topping

Nutritional Facts

225 calories: 1 slice, 3g fat (2g saturated fat), 6mg cholesterol, 138mg sodium, 45g carbohydrate (0g sugars, 2g fiber), 4g protein Diabetic Exchanges: 2 starch, 1 fruit

Directions

  1. In a bowl, beat the butter, sugar and applesauce. Add egg substitute and milk. Combine the flour, baking powder and salt; add to the creamed mixture and mix until blended. Fold in peaches and blueberries. Pour into a 10-in. flouted tube pan coated with cooking spray.
  2. Bake at 350° for 55-60 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Garnish slices with whipped topping. Yield: 12 servings.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Blueberry-Peach Pound Cake in Light & Tasty April/May 2001, p56

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.


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