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Butter-flavor no stick
-cooking spray
1 c Fresh raspberries (or frozen
-unsweetened whole
-raspberries)
1 c Fresh blueberries, picked
-over, rinsed, and patted
-dry (or frozen
Unsweetened whole
-blueberries)
5 tb Plus 1/2 cup granulated
-sugar, divided
1/4 ts Cinnamon
2 lg Egg whites
1/4 c Canola or safflower oil
1/4 c Unsweetened applesauce
1/4 c Apple or orange juice
1 ts Almond or orange extract
1 c Unsifted cake flour
1 ts Baking powder
1/2 ts Salt
1/4 c Toasted wheat germ
-(optional)
CRUMB TOPPING
2 tb Unsifted cake flour
2 tb Granulated sugar
3 tb Grape-Nuts cereal (or 2
-tablespoons chopped
-walnuts)
1/2 ts Cinnamon
2 ts Unsalted butter or margarine
1 ts Canola oil
1 ts Apple or orange juice, or as
-needed
1. Position a rack in the center of the oven and preheat it to 350 F. Coat
a 10-inch pie plate (or an 8- or 9- inch square pan) with cooking spray. 2.
Combine the fruit, 5 tablespoons of the sugar, and the cinnamon in the
oiled pie plate, and toss together lightly. Set aside. 3. In a large bowl,
whisk together the egg whites, the remaining 1/2 cup sugar, oil,
applesauce, juice, and extract. Place a strainer over the bowl and add the
flour, baking powder, and salt. Stir and sift the dry ingredients onto the
applesauce mixture. Add the wheat germ if using it. Beat the dry
ingredients into the wet just to blend; do not overbeat. 4. To make the
optional topping, combine the dry ingredients in a small bowl. Add the
butter, and use your fingertips to pinch the ingredients together. Add the
oil and juice and toss with a fork until crumbly, adding a few more drops
of juice if needed. 5. Pour the batter over the fruit in the pan; don’t
worry if some fruit peeks through. Sprinkle the crumb topping, if using,
over the cake. Bake for 35 to 40 minutes if using fresh fruit, or 50
minutes for frozen fruit, or until the top of the cake is golden brown and
springy to the touch and a cake tester inserted in the center of the cake
comes out clean. Cool the cake slightly on a wire rack, then cut and serve
warm.
Cake is best fresh from the oven, but it keeps a day or two, covered, at
room temperature. Warm before serving.
Note: The applesauce in the cake adds moisture and flavor but weights the
crumb slightly. If you prefer a lighter texture, omit the applesauce and
use 1/3 cup canola oil instead of 1/4 cup.
Use whatever combination of berries and/or fruits are available
(blueberries and fresh or frozen cranberries, or berries and peach slices,
for example.)
If you use margarine instead of butter in the crumb topping, the cake
contains no dairy products, so it is suitable for lactose-intolerant diets.
Recipe is from _Have Your Cake and Eat It, Too_ by Susan G. Purdy.
Yields
10 Servings
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