Yield: 24 Servings
|3 cups||All-purpose flour|
|1½ teaspoon||Baking soda|
|1½ teaspoon||Baking powder|
|1 cup||Granulated sugar|
|1 cup||Skim milk|
|1 cup||Nonfat sour cream|
|½ cup||Unsweetened Apple Sauce|
|2 tablespoons||Vegetable oil|
|2 teaspoons||Vanilla extract|
|3||Egg whites; beaten until stiff|
|¾ cup||Firmly packed light brown sugar|
|¾ cup||Chopped apple; peeled|
|½ cup||Uncooked rolled oats|
|2 teaspoons||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, 1½ grams of fat, 140 mg of Sodium, 10 mg of Cholesterol, 9% of Calories From Fat.)
Recipe by: Motts Applesauce www.motts.com Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 18, 1998