Pineapple Bundt Cake Supreme
Yield
16 servingsPrep
45 minCook
45 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
unbleached all-purpose flour
|
|
| 1 ½ | teaspoons |
cream of tartar
|
|
| 1 | tablespoon |
baking soda
|
|
| ¼ | teaspoon |
sea salt
|
|
| 1 ½ | cups |
whole-wheat flour
|
|
| ½ | cup |
wheat germ
|
|
| 2 | tablespoons |
liquid egg substitute
|
|
| ½ | cup |
water
|
|
| 1 | cup |
applesauce
natural |
|
| 1 | cup |
brown sugar
|
*
|
| ½ | cup |
light corn syrup
|
|
| ½ | cup |
pineapple juice concentrate
frozen, thawed |
* |
| 1 | teaspoon |
almond extract
|
*
|
| 10 ½ | ounces |
silken tofu
drained |
|
| 2 | tablespoons |
lemon juice
|
|
| 1 ½ | cups |
almonds
ground |
|
| 1 | cup |
pineapple
crushed, drained |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
unbleached all-purpose flour
|
|
| 7.5 | ml |
cream of tartar
|
|
| 15 | ml |
baking soda
|
|
| 1.3 | ml |
sea salt
|
|
| 355 | ml |
whole-wheat flour
|
|
| 118 | ml |
wheat germ
|
|
| 3E+1 | ml |
liquid egg substitute
|
|
| 118 | ml |
water
|
|
| 237 | ml |
applesauce
natural |
|
| 237 | ml |
brown sugar
|
*
|
| 118 | ml |
light corn syrup
|
|
| 118 | ml |
pineapple juice concentrate
frozen, thawed |
* |
| 5 | ml |
almond extract
|
*
|
| 303.5 | ml/g |
silken tofu
drained |
|
| 3E+1 | ml |
lemon juice
|
|
| 355 | ml |
almonds
ground |
|
| 237 | ml |
pineapple
crushed, drained |
*
|
Directions
Preheat oven to 350℉ (180℃).
Oil and flour a bundt pan.
Sift all-purpose flour, cream of tartar, baking soda and salt into a medium-size bowl.
Stir in whole wheat flour and wheat germ.
Set aside.
In a small bowl, whisk egg replacer and water until foamy.
Set aside.
In a large bowl, mix applesauce and brown sugar.
Stir in corn syrup, juice concentrate, almond extract and egg replacer.
Place tofu in food processor and blend while gradually adding lemon juice through feed tube.
Fold dry ingredients into applesauce mixture alternately with tofu mixture.
Gently stir in almonds and crushed pineapple.
Pour into prepared pan and bake until light brown and cake springs back when touched lightly, about 45 minutes.
Turn out on a wire rack and let cool for 30 minutes.
Slice and serve.
