154 calories per serving.
Ingredients
- 2 cup spelt flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 1/2 Tbsp. sugar
- 1/2 tsp. ground cinnamon
- 1/4 cup chopped walnuts or pecans
- 1/3 cup unpacked brown sugar
- 2 Tbsp. canola oil
- 2 Tbsp. applesauce
- 1 large egg, and two egg whites
- 1 tsp. vanilla extract
- 1 cup plain nonfat yogurt
- 1 cup fresh blueberries, or frozen and thawed
- Preheat oven to 350 degrees F. Spray an 8-inch square cake pan with cooking spray.
- Whisk together the flour, baking soda and salt.
- In a small bowl, stir together the granulated sugar, cinnamon and nuts.
- In a large bowl, beat the brown sugar, applesauce and oil until combined. If necessary, use back of spoon to press out any lumps in the brown sugar.
- Beat in the eggs, 1 at a time, beating until fully combined.
- Beat in the vanilla and yogurt.
- Add the flour mixture in 2 batches, stirring until just combined.
- Spread half the batter into the prepared pan.
- Sprinkle half of the nut mixture over the batter and top with the blueberries, gently pressing them into the batter.
- Spoon the rest of the better into the pan, smoothing the top.
- Sprinkle the remaining nut mixture over the cake, pressing gently.
- Bake until a wooden toothpick inserted in center comes out clean, about 30-35 minutes.
- Let cool slightly and then un- mold and allow to cool completely on a cooling rack.
- Cut the cake into 2-inch squares.