Apple-Blueberry Cake

Apple-Blueberry Cake

From Kosher-by-Design Lighten Up, by Susie Fishbein

 

 

 

Ingredients:

 

nonstick cooking spray

1 cup fresh blueberries

1 medium MacIntosh apple, peeled, seeded, cut into 1/4-inch dice

1 tablespoon cinnamon/sugar

2 cups all-purpose flour

1 cup white whole wheat flour or whole wheat pastry flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon fine sea salt

zest 1/2 orange

juice of a whole orange

1/2 cup canola oil

1/2 cup olive oil

3 large eggs

2 egg whites (from large eggs)

1 tablespoon pure vanilla extract

1 1/2 cups sugar

2 teaspoons confectioner's sugar

 

Directions:

 

Preheat oven to 350.

 

Heavily spray a 9- by 13-inch cake pan with nonstick cooking spray.

 

Place the blueberries and apple into a small bowl.  Toss with cinnamon/sugar.  Set aside.

 

In a medium bowl, sift the flour, whole wheat flour, baking powder, baking soda, and salt.  Set aside.

 

In the bowl of a stand mixer set at medium speed, beat the orange zest, orange juice, canola oil, olive oil, eggs, egg whites, and vanilla.  Gradually beat in the sugar.

 

Slowly add the dry ingredients and mix until a smooth batter forms.

 

Pour half the batter into the prepared pan.  Top with blueberries and apples.  Gently spoon remaining batter on top, spreading to cover fruit as best you can.

 

Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.  Allow to cool in pan for 10 minutes.  Turn the cake out and allow it to cool completely on a rack.  Dust with confectioner's sugar passed through a fine mesh strainer.