Peach Blueberry Spelt Cake
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 104.2
- Total Fat: 2.3 g
- Cholesterol: 27.3 mg
- Sodium: 22.6 mg
- Total Carbs: 18.2 g
- Dietary Fiber: 2.1 g
- Protein: 3.8 g
View full nutritional breakdown of Peach Blueberry Spelt Cake calories by ingredient
Introduction
Low sugar with a nice chewy texture Low sugar with a nice chewy textureNumber of Servings: 16
Ingredients
-
1.5 cup Organic Sprouted Spelt Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1.5 tbsp Butter, salted
2 large Egg
1/3 cup Granulated Sugar
1/2 cup Greek Yogurt plain whole milk
1/2 tsp vanilla
1/2 cup Applesauce, unsweetened
1/3 cup Blueberries, fresh
1.5 Peaches
Tips
Feel free to add cinnamon or more berries to the batter.
Directions
Sift dry ingredients together.
Beat eggs, sugar, butter, and applesauce for 2-3 minutes until light and fluffy. Add yogurt and vanilla and beat 1 more minute until creamy.
Mix wet and dry ingredients until just incorporated and then fold in half of the blueberries.
Pour batter into a 9” cake pan or springform pan that is well greased.
Slice peaches and arrange on top and sprinkle with remaining blueberries.
Bake at 350 for 45-60 minutes until golden or internal temp reaches 200.
Serving Size: 8-16 slices
Number of Servings: 16
Recipe submitted by SparkPeople user KAYGP42.
Beat eggs, sugar, butter, and applesauce for 2-3 minutes until light and fluffy. Add yogurt and vanilla and beat 1 more minute until creamy.
Mix wet and dry ingredients until just incorporated and then fold in half of the blueberries.
Pour batter into a 9” cake pan or springform pan that is well greased.
Slice peaches and arrange on top and sprinkle with remaining blueberries.
Bake at 350 for 45-60 minutes until golden or internal temp reaches 200.
Serving Size: 8-16 slices
Number of Servings: 16
Recipe submitted by SparkPeople user KAYGP42.