Blueberry-Peach Pound Cake |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 12 |
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The fruit of Martha Domeny's cake-baking labors is applauded all around the table in her San Diego, California home. Each golden piece is packed with fruit, so it makes for a very refreshing snack, she writes. Ingredients:
2 tablespoons butter, softened |
1-1/4 cups sugar |
3 tablespoons unsweetened applesauce |
3/4 cup egg substitute |
1/4 cup 2% milk |
2-1/2 cups cake flour |
2 teaspoons baking powder |
1/4 teaspoon salt |
2-1/4 cups chopped fresh or frozen unsweetened peaches |
2 cups fresh or frozen unsweetened blueberries |
3/4 cup reduced-fat whipped topping |
Directions:
1. In a bowl, beat the butter, sugar and applesauce. Add egg substitute and milk. Combine the flour, baking powder and salt; add to the creamed mixture and mix until blended. Fold in peaches and blueberries. Pour into a 10-in. flouted tube pan coated with cooking spray.
2. Bake at 350° for 55-60 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Garnish slices with whipped topping. Yield: 12 servings.
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