DUMP CAKE: BLUEBERRY/CHERRY(click here to print)

BLUEBERRY/CHERRY DUMP CAKE

1-10 ounce bag frozen blueberries unsweetened (drained in a colander)
1-15 ounce can tart pitted cherries in water (drained in a colander)
1 cup unsalted butter (soft)
1/2 cup Xylitol plus 2 packets Stevia
1/2 cup organic Coconut flour
1-1/2 cup almond meal
2 tsp. baking soda
1/4 tsp. salt
4 eggs
1/2 cup almond milk (plain and unsweetened)
1-4 ounce snack cup size unsweetened applesauce
1-tsp. lemon extract
1-tsp. lemon rind grated

Spray a 13 by 9 inch glass pan with olive oil cooking spray. Place drained cherries and drained blueberries on the bottom of pan. Cream together softened butter and Sugars until smooth. Add in eggs one at a time and beat until fully blended in. Add milk lemon extract and lemon rind and mix until combined.

In a separate bowl, combine flours, salt, and baking powder. Beat the dry ingredients into the wet ingredients and beat until creamy. Stir in apple sauce until well blended. Spread over cherries/blueberries.  Use the back of a wooden spoon to get it evenly distributed. Bake at 30 F. for 30 minutes. Serve warm with real whipping cream.

Note:  I used Pecan flour because I did not have almond at home.  That is why the cake has a dark look.  Pecan flour has more of an intense nut taste.  I think almond flour would be a better choice from now on.

Nutritional values for this recipe:click here

Recipe submitted by Edith Weil