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Fruit Volcano Cake

 Fruit Volcano Cake
Eating light is easy with scrumptious recipes like this pretty and fruity cake, says Elizabeth Kinn of Derby, New York.
8 ServingsPrep: 20 min. Bake: 35 min.

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

Directions

  • 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.

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Fruit Volcano Cake (continued)

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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.