Dessert

Fresh Peach and Blueberry Cake 1/16th bundt/9x13 is for Dessert.

Fresh Peach and Blueberry Cake 1/16th bundt/9x13 takes 15 minutes to prepare.

Fresh Peach and Blueberry Cake 1/16th bundt/9x13 takes 40 minutes to cook.

Fresh Peach and Blueberry Cake 1/16th bundt/9x13 makes 16 servings.

The ingredients for Fresh Peach and Blueberry Cake 1/16th bundt/9x13 are:

2 large eggs
1 large egg white
1/4 cup canola oil
1 cup granulated sugar
1/3 cup unsweetened applesauce
1/2 cup Daisy light sour cream
1 tsp vanilla extract
1 1/2 cups all -purpose flour
1/2 cup whole wheat flour
1/2 tsp salt
1/2 tsp ground cinnamon
1 tsp baking soda
approx 2 1/3 cup peeled, medium diced fresh peaches (400g)
approx 1 cup fresh blueberries (127g), lightly dusted with flour

Here is how you make Fresh Peach and Blueberry Cake 1/16th bundt/9x13:

Makes one 9x13 or bundt pan. Serving size 1/16th of pan.In a large bowl, cream together eggs, egg white,sugar, applesauce,oil,sour cream and vanilla extract.Mix in remaining ingredients except the peaches and blueberries.Fold in the fruit.Spray 9x13 or Bundt pan with vegetable spray and pour batter evenly into pan. Bake in a preheated 375 degree oven.Bake Bundt pan for 35-40 minutes or until toothpick comes out clean when inserted into center of cake. Not sure on time needed for 9x13. I'd start with 1/2 hour and then watch it carefully.Number of Servings: 16Recipe submitted by SparkPeople user PIR8CHIK.

The nutritional information for Fresh Peach and Blueberry Cake 1/16th bundt/9x13 is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 168.9

• Total Fat: 4.7 g
• Cholesterol: 28.4 mg
• Sodium: 168.1 mg
• Total Carbs: 28.9 g
• Dietary Fiber: 1.5 g
• Protein: 3.5 g