Blueberry Peach Cake (Rose Reisman)

• 1 cup granulated sugar
• 3/4 cup applesauce
• 1/4 cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 2 teaspoons cinnamon
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 cup low-fat yogurt (or sour cream)
• 1 cup peach, sliced and peeled (i used canned)
• 1 cup blueberries
• icing sugar, to dust

1. Spray a 9-inch (3L) bundt pan with nonstick vegetable spray. Preheat oven to 350u0b0F
2. In large bowl, beat together sugar, applesauce, oil, eggs, and vanilla, mixing well.
3. Combine all purpose and whole wheat flours, cinnamon, baking powder and baking soda; stir into bowl just until blended. Stir in yogurt; fold in peaches and blueberries. Pour into pan.
4. Bake for 40-45 minutes or until cake tester inserted into center comes out clean. Let cool; dust with icing sugar.

sugar, applesauce, vegetable oil, eggs, vanilla, flour, whole wheat flour, cinnamon, baking powder, baking soda, lowfat yogurt, peach, blueberries, icing sugar

Taken from www.food.com/recipe/blueberry-peach-cake-rose-reisman-301984 (may not work)