Zucchini-Applesauce-Almond Bundt Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3/4 cup Pasteurized liquid egg white substitute2 cups white sugar1 cup applesauce2 cups all-purpose flour2 teaspoons ground cinnamon1 teaspoon salt2 teaspoons baking powder8 ounces of crushed pineapple (drained)1 cup chopped almonds2 cups grated zucchini (pat out extra moisture)2 teaspoons vanilla extract
1. Preheat oven to 350 degrees F. Grease and flour bundt cake pan.
2. Sift together Flour, cinnamon, salt, baking powder and baking soda into bowl.
3. In a large bowl, beat egg white substitute and sugar until light colors. Mix in applesauce. Add sifted ingredients to egg mixture and beat for 2 minutes. Stir in pineapple, chopped almonds, vanilla and zucchini. ix thoroughly. Pour batter into prepared pan.
4. Bake for 55 minutes, or until tester inserted in cake comes out clean. Cool for 30 minutes.
5. Place plate on top of bundt cake pan and invert (cake should slide out of cake pan easily after cooled).
Serving Size: 12 2-inch pieces
Number of Servings: 12
Recipe submitted by SparkPeople user DANCINCAJUN1.
2. Sift together Flour, cinnamon, salt, baking powder and baking soda into bowl.
3. In a large bowl, beat egg white substitute and sugar until light colors. Mix in applesauce. Add sifted ingredients to egg mixture and beat for 2 minutes. Stir in pineapple, chopped almonds, vanilla and zucchini. ix thoroughly. Pour batter into prepared pan.
4. Bake for 55 minutes, or until tester inserted in cake comes out clean. Cool for 30 minutes.
5. Place plate on top of bundt cake pan and invert (cake should slide out of cake pan easily after cooled).
Serving Size: 12 2-inch pieces
Number of Servings: 12
Recipe submitted by SparkPeople user DANCINCAJUN1.
Nutritional Info Amount Per Serving
- Calories: 221.6
- Total Fat: 4.2 g
- Cholesterol: 0.0 mg
- Sodium: 406.1 mg
- Total Carbs: 41.8 g
- Dietary Fiber: 2.7 g
- Protein: 5.7 g
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