See Also: Berry Bundt Cake(recipes)
Bundt cake(dictionary)
Double Chocolate Bundt Cake(recipes)
Lemon Poppy Seed Bundt Cake(recipes)
Berry Cobbler Cake(recipes)
Chocolate Bundt Cake with White Chocolate Glaze(recipes)
Bundt pan(dictionary)
berry(1)(dictionary)
berry(4)(dictionary)
berry(3)(dictionary)

Berry Bundt Cake (recipes)


Berry Bundt Cake

Yield: Makes 12 servings

A cup of fresh, delicious blueberries or raspberries supplies about one-third of your daily vitamin C requirements. This fantastic berry cake contains 4 cups of berries!





Ingredients:



2cups all-purpose flour

1tablespoon baking powder

1teaspoon baking soda

1/4teaspoon salt

1cup sugar

3/4cup buttermilk

1/2cup cholesterol-free egg substitute

1/4cup vegetable oil

2cups frozen unsweetened raspberries

2cups frozen unsweetened blueberries









Preparation:





1.Preheat oven to 350°F. Spray 6-cup Bundt pan with nonstick cooking spray; set aside.2.Combine flour, baking powder, baking soda and salt in large bowl. Combine sugar, buttermilk, egg substitute and oil in medium bowl. Add sugar mixture to flour mixture; stir just until moistened.3.Fold in raspberries and blueberries. Pour batter into prepared pan. Bake 1 hour or until toothpick inserted near center comes out clean. Cool in pan on wire rack. Serve with fresh berries, if desired.









Nutritional Information:







Serving Size: 1 slice cake (1/12 of total recipe) without additional fresh berries







Fiber

2 g







Carbohydrate

39 g







Cholesterol

1 mg







Saturated Fat

1 g







Total Fat

5 g







Calories from Fat

21 %







Calories

215







Protein

4 g







Sodium

262 mg









Dietary Exchange:







Fruit

1/2







Starch

2







Fat

1