Berry Bundt Cake
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!
Makes 12 servings
|2||cups all-purpose flour|
|1||tablespoon baking powder|
|1||teaspoon baking soda|
|1/2||cup cholesterol-free egg substitute|
|1/4||cup vegetable oil|
|2||cups frozen unsweetened raspberries|
|2||cups frozen unsweetened blueberries|
- 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.
|Serving Size:||1 slice cake (1/12 of total recipe) without additional fresh berries|
|Saturated Fat||1 g|
|Total Fat||5 g|
|Calories from Fat||21 %|
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