Show Subscription Form




Fruit Volcano Cake Recipe

Publisher Photo
Eating light is easy with scrumptious recipes like this pretty and fruity cake, says Elizabeth Kinn of Derby, New York.
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES: 8 servings

Ingredients

  • 1 cup all-purpose flour
  • 2/3 cup sugar
  • 2 teaspoons baking powder
  • Pinch salt
  • 1/2 cup fat-free peach yogurt
  • 1 teaspoon vanilla extract
  • 1/2 cup egg substitute
  • 2 medium peaches, peeled and sliced
  • 1/4 cup fresh raspberries
  • 1/4 cup fresh blueberries
  • TOPPING:
  • 1 teaspoon sugar
  • 1/8 teaspoon ground cinnamon

Nutritional Facts

One serving equals 159 calories, 1 g fat (0 saturated fat), trace cholesterol, 159 mg sodium, 34 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fruit.

Directions

  1. In a bowl, combine flour, sugar, baking powder and salt. Combine yogurt and vanilla; add to dry ingredients just until combined. In a bowl, beat egg substitute on medium speed for 2 minutes; fold into batter. Pour into a 9-in. round baking pan coated with cooking spray. Arrange peach slices around the edge of pan. Sprinkle with berries. Combine sugar and cinnamon; sprinkle over fruit. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean and peaches are tender. Yield: 8 servings.
Originally published as Fruit Volcano Cake in Taste of Home April/May 2000, p17

Nutritional Facts

One serving equals 159 calories, 1 g fat (0 saturated fat), trace cholesterol, 159 mg sodium, 34 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fruit.

Sweet White Wine

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

Reviews for Fruit Volcano Cake

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed May. 27, 2012

This is a good recipe. The sugar and cinnamon just set it off. i've made it several times now and is very easy to make.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT