-Dorothy Cross TMPJ72B
2 c All-purpose flour
3/4 c Whole-wheat flour
2 ts Baking powder
1/2 ts Baking soda
2 ts Cinnamon
1 ts Freshly grated nutmeg
1/2 ts Salt
1 1/4 c Granulated sugar
1/2 c Oil
1 Egg
2 Egg whites
Vanilla
1 c Apple juice
3 (8-ozs each) large apples,
-Golden Delicious or Granny
-Smiths, peeled and thinly
Sliced
1/2 c Chopped walnuts
Powdered sugar
Frozen vanilla yogurt,
-optional
In large bowl mix flours, baking powder, baking soda, cinnamon, nutmeg and
salt. Stir to mix well. In mixing bowl beat sugar and oil until combined.
Add egg, egg whites and vanilla and beat 1 minute. (Save remaining yolks
for another use.) Beat in apple juice. Add flour mixture, using low speed
just until mixed. Stir in apple slices and walnuts. Pour into generously
greased and floured 10-inch tube pan or 12-cup bundt pan. Smooth surface
and place in center rack of oven. Bake at 350 degrees 45 to 50 minutes, or
until wood pick comes out clean. Cool 10 minutes on rack and gently remove
from pan. Dust with powdered sugar, pressed through fine sieve. Serve warm.
Serve with small scoop frozen vanilla yogurt. Makes 12 servings. Each
serving contains about: 325 calories, 184 mg sodium, 18 mg cholesterol, 13
grams fat. COMMENTS: This cake can be served at brunch with just a dusting
of powdered sugar or as a dessert with a dollup of frozen vanilla yogurt.
In either case, it should be served warm. Sweet apples may be used,
although some may enjoy the contrast of tart apples with the sweet cake.
Yields
12 Servings