Blueberry and Peach Cake
A deliciously moist cake full of fruit, but without added sugar. That is what you can expect from this blueberry and peach cake. The combination of blueberries and sweet peach makes this cake wonderfully fresh and summery!
Ingredients
- 60 g butter (at room temperature)
- 100 g Steviala Kristal Sweet
- 60 g unsweetened applesauce without added sugar (0%)
- 2 eggs
- 1 teaspoon Steviala Bourbon Vanilla Drops
- 165 g flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 150 g fresh peach, diced (approximately 1–2 peaches). (no frozen, as this causes more moisture)
- 120 g Greek yogurt
- 150 g blueberries
- Topping: Steviala Pure Passion
Baking supplies
- Cake tin (23/25cm) or nice Bundt pan
Preparation
Making Blueberry and Peach Cake
First, preheat the oven to 175°C (top and bottom heat). Next, grease a baking tin of approximately 22–23 cm and sprinkle with flour. If using a loaf tin, you can also line it with baking paper. Afterwards, beat the butter, applesauce, and Steviala Kristal Sweet in a large bowl for about 3–4 minutes until light and creamy. Then add the eggs one by one, mixing well after each addition.
Then, mix in the vanilla extract.Next, mix the flour, baking powder, and salt in a separate bowl. Now add the flour mixture and the Greek yogurt alternately to the batter. Start with flour, then yogurt, and finish with some flour again. Mix briefly after each addition until everything is evenly combined. Then carefully fold the blueberries and peach pieces into the batter. Next, distribute the batter over the baking tin and smooth the top. Then bake the cake for 35–40 minutes in the middle of the oven, until the top is light golden brown and a skewer comes out with slightly moist crumbs.
Next, let the cake cool completely in the tin. Add another drizzle of Steviala Pure Passion on top before serving the cake and enjoy.
Nutritional values per portion
- Calorieën: 160 kcal
- Carbohydrates: 17 g
- Fats: 8,8 g
- Proteins: 3,3 g
