Berry Bundt Cake
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Berry Bundt Cake
YIELD Makes 12 servings
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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
| 2 | cups all-purpose flour |
| 1 | tablespoon baking powder |
| 1 | teaspoon baking soda |
| 1/4 | teaspoon salt |
| 1 | cup sugar |
| 3/4 | cup buttermilk |
| 1/2 | cup cholesterol-free egg substitute |
| 1/4 | cup vegetable oil |
| 2 | cups frozen unsweetened raspberries |
| 2 | cups frozen unsweetened blueberries |
PREPARATION:
- Preheat oven to 350°F. Spray 6-cup Bundt pan with nonstick cooking spray; set aside.
- 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.
- 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.
This recipe appears in:
Cakes
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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