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 McCormick® Pure 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

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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."

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