Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Cinnamon |
| 5 tablespoons | Sugar |
| 2 cups | Sugar |
| 1 cup | Oil (I used applesauce) |
| 4 teaspoons | Vanilla |
| ½ cup | Orange juice |
| 1 pinch | Salt |
| 4 | Eggs (or equivalent), |
| 5 | To 6 cups sliced apples (I |
| Used Granny Smiths) | |
| Lightly beaten | |
| 3 cups | Unbleached all-purpose |
| Flour | |
| 1 tablespoon | Baking powder |
| 1 teaspoon | Nutmeg |
APPLE FILLING AND TOPPING
FOR THE CAKE
Preheat oven to 350 degrees. Grease a 12-cup tube or bundt pan with Pam.
Combine cinnamon and sugar and set aside 1 tablespoon. Toss prepared apples with remainder and set aside.
For the cake, whisk together sugar, applesauce, vanilla, oj, salt, and eggs. Combine flour, baking powder, and nutmeg and fold into sugar mixture.
Spoon a little more than one third of the batter into prepared pan.
Cover with half of apple mixture, then spoon in remaining batter and apple slices. Sprinkle top lightly with the reserved cinnamon-sugar.
Bake in preheated oven for 1 hour or until done. Loosen sides with a butter knife, then invert cake onto a plate for serving.
(Unsure of the nutrition breakdown, since I deleted the oil. I think it's about 1½ g/fat for 1/12th of cake.) Posted by "Susan M. Brooks" <vpasmb@...> to the Fatfree Dig. Vol 12 Issue 22 11-23-94. From the Washington Post.
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV. --- 1⅘á