Page 53 - My Cookbook
P. 53
INGREDIENTS
Berry Bundt Cake
Cakes, Deserts
Prep 15 minutes ∙ Cook 1 hour ∙ Makes 12 servings ∙ Difficulty Easy ∙ Source Treasury of Cooking Healthy
2 cups all purpose flour 1 tsp baking soda
1 Tbls baking powder 1/4 tsp salt
1 cup sugar
3/4 cup buttermilk
1/2 cup egg substitute 1/4 cup vegetable oil 2 cups raspberries
2 cups blueberries
DIRECTIONS
Preheat oven to 350o. Spray a 6-cup Bundt pan with nonstick cooking spray or baking grease. Set aside.
Combine flour, baking powder, baking soda and salt in a large bowl. Combine sugar, buttermilk, egg substitute and oil in a medium bowl. Add sugar mixture to flour mixture; stir until just moistened.
Fold in raspberries and blueberries. Pour batter into prepared Bundt pan. Bake 1 hour or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Serve with additional berries if desired.
NOTES
Sprinkle with powdered sugar, whipped cream or ice cream
