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Berry Almond Bundt Cake

 
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Berry Almond Bundt Cake recipe

Yield

16

servings

Prep

30

min

Cook

60

min

Ready

90

min

Low in Saturated Fat, Trans-fat Free, Low Sodium
 

Ingredients

2 cups all-purpose flour
¾ 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 ½ cups brown sugar
*
cup light corn syrup
1 teaspoon vanilla extract
1 teaspoon almond extract
*
2 cups cranberries
fresh or frozen, or dried
¾ cup almonds
ground

Directions

Preheat oven to 350℉ (180℃).

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 85g (3.0 oz)
Amount per Serving
Calories 15221% of calories from fat
 % Daily Value *
Total Fat 4g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 26mg 9%
Sodium 91mg 4%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 9%
Sugars g
Protein 8g
Vitamin A 2% Vitamin C 9%
Calcium 4% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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