3 c All-purpose flour
1/3 c Cornmeal
1 1/2 ts Baking soda
1 1/2 ts Baking powder
1/2 ts Salt
1 c Granulated sugar
1 c Skim milk
1 c Nonfat sour cream
1/2 c Unsweetened Apple Sauce
1 Whole egg
2 tb Vegetable oil
2 ts Vanilla extract
3 Egg whites; beaten until
-stiff
3/4 c Firmly packed light brown
-sugar
3/4 c Chopped apple; peeled
1/2 c Uncooked rolled oats
2 ts Ground cinnamon
Preheat oven to 350F. Spray 10 inch (12 cup) Bundt pan with nonstick
cooking spray; flour lightly.
In medium bowl, combine flour, cornmeal, baking soda, baking powder and
salt.
In large bowl, combine granulated sugar, milk, sour cream, apple sauce,
whole egg, oil and vanilla. Add flour mixture to apple sauce mixture; stir
until well blended. Gently fold in beaten egg whites.
In small bowl, combine brown sugar, apple, pats and cinnamon. Spread half
of batter into prepared pan; sprinkle with oat mixture. Spread remaining
batter over oat mixture.
Bake 60 to 70 minutes or until toothpick inserted in center comes out
clean. Cool on wire rack 15 minutes before removing from pan. Place cake,
fluted side up, on serving plate. Serve warm or cool completely. Cut into
24 slices.
Notes: Pantry: Mott’s Natural Apple Sauce. (PER SERVING: 160 calories, 1.5
grams of fat, 140 mg of Sodium, 10 mg of Cholesterol, 9% of Calories From
Fat.)
Hanneman/Buster 1998-Apr
Yields
24 Servings