Apple Berry Corn Cake

If you are looking for the cake, I'd like to suggest you the fruit cake that's good for your health. My cake composed of apple, berry and corn that may not sound great for blending. Anyway, I'm sure that my recipe is appropriate with the little piece of cake. Before you bake it, I'll tell you some more about these fruits.


photo: jensteele

I think everybody know exactly in apple so I just want to talk about berry and corn. The botanical definition of a berry is a simple fruit produced from a single ovary, such as a grape or a tomato. Also, today I choose blueberry for this cake. For corn, you will get many benefits from this fruit like helping antioxidant activity, increase levels of ferulic acid, battling cancer and so on.

Kitchenware

• 2 Large mixing bowls
• Muffin tin

Ingredients

• 1/4 cup & 3 tablespoons of frozen concentrate apple juice
• 1/4 cup of wheat germ
• 1/4 cup of canola oil
• 1/2 cup of whole wheat flour
• 2/3 cup of low fat buttermilk
• 1 cup of whole grain cornmeal
• 1 2/3 cups of fresh blueberries
• 1 1/2 teaspoons of baking soda
• 2 egg whites, slightly beaten
• Canola non stick cooking spray

Photo: MeetaK

Preparation

1. Prepare a muffin tin by spraying each cup with the cooking spray.
2. Preheat oven to 400 degrees.
3. Add the wheat germ, flour, cornmeal and baking soda into a large mixing bowl, mix together.
4. Add the buttermilk in another mixing bowl.
5. Stir in the juice, oil and egg whites, mix well.
6. Slowly add the buttermilk mixture to the cornmeal mixture.
7. Stir until the dry mixture is moistened.
8. Softly fold in the blueberries.
9. Add batter in each muffin cup filling 2/3 full.
10. Bake 18 minutes or until golden brown and toothpick inserted in the center comes out clean.
11. Cool before removing from tin.