Photo by happyzhangbo

Pineapple Bundt Cake Supreme

90 minutes Prep: 45 minutes Cook: 45 minutes

180 calories per serving view nutrition facts

16 servings suggest servings

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Ingredients

1	cup	flour, unbleached all-purpose
1 1/2	teaspoons	cream of tartar
1	tablespoon	baking soda
1/4	teaspoon	sea salt
1 1/2	cups	whole wheat flour
1/2	cup	wheat germ
2	tablespoons	liquid egg substitute
1/2	cup	water
1	cup	applesauce	natural
1	cup	brown sugar
1/2	cup	corn syrup, light
1/2	cup	pineapple juice concentrate	frozen, thawed
1	teaspoon	almond extract
10 1/2	ounces	silken tofu	drained
2	tablespoons	lemon juice
1 1/2	cups	almonds	ground
1	cup	pineapple, canned	crushed, drained

Directions

Preheat oven to 350 F.

Oil and flour a bundt pan.

Sift all-purpose flour, cream of tartar, baking soda and salt into a medium-size bowl.

Stir in whole wheat flour and wheat germ.

Set aside.

In a small bowl, whisk egg replacer and water until foamy.

Set aside.

In a large bowl, mix applesauce and brown sugar.

Stir in corn syrup, juice concentrate, almond extract and egg replacer.

Place tofu in food processor and blend while gradually adding lemon juice through feed tube.

Fold dry ingredients into applesauce mixture alternately with tofu mixture.

Gently stir in almonds and crushed pineapple.

Pour into prepared pan and bake until light brown and cake springs back when touched lightly, about 45 minutes.

Turn out on a wire rack and let cool for 30 minutes.

Slice and serve.

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Nutrition Facts

Serving Size 89g

Amount per Serving

Calories 180 29% of calories from fat

	% Daily Value*
Total Fat 6.0g	9%
Saturated Fat 1.0g	3%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 154mg	6%
Total Carbohydrate 28.0g	9%
Dietary Fiber 3.0g	13%
Sugars 4.0g
Protein 6.0g	13%

Vitamin A	0%		Vitamin C	7%
Calcium	4%		Iron	9%

* 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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