Berry Almond Bundt Cake

90 minutes Prep: 30 minutes Cook: 60 minutes

152 calories per serving view nutrition facts

16 servings suggest servings

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Ingredients

2	cups	flour, all-purpose
3/4	cup	cornmeal
1	teaspoon	cream of tartar
2	teaspoons	baking soda
1	cup	soy milk	light
2	teaspoons	lemon juice
2	large	eggs	beaten
1	cup	applesauce
1 1/2	cups	brown sugar
1/3	cup	corn syrup, light
1	teaspoon	vanilla extract
1	teaspoon	almond extract
2	cups	cranberries	dried
3/4	cup	almonds	ground

Directions

Preheat oven to 350 degrees F.

Grease and flour a bundt pan.

Sift together flour, cornmeal, cream of tartar, baking soda and salt in a large bowl.

Set aside.

Mix soy milk and lemon juice and set aside.

Whisk egg replacer and water until light and foamy.

Set aside.

Mix applesauce and brown sugar in a medium-size bowl.

Beat in egg replacer, corn syrup and extracts.

Add applesauce mixture and soy milk alternately to dry ingredients, mixing after each addition.

Fold in cranberries and almonds.

Pour into prepared pan and bake until a toothpick inserted into cake comes out clean, about one hour.

Let cool for 10 minutes and invert onto a serving plate to finish cooling.

Drizzle cooled cake with an icing glaze or sprinkle with powdered sugar.

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Nutrition Facts

Serving Size 85g

Amount per Serving

Calories 152 21% of calories from fat

	% Daily Value*
Total Fat 4.0g	5%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 26mg	9%
Sodium 91mg	4%
Total Carbohydrate 27.0g	9%
Dietary Fiber 2.0g	9%
Sugars 3.0g
Protein 4.0g	8%

Vitamin A	2%		Vitamin C	9%
Calcium	4%		Iron	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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