Cinnamon apple cake

Yield: 12 Servings

Measure Ingredient
-Dorothy Cross TMPJ72B
2 cups All-purpose flour
¾ cup Whole-wheat flour
2 teaspoons Baking powder
½ teaspoon Baking soda
2 teaspoons Cinnamon
1 teaspoon Freshly grated nutmeg
½ teaspoon Salt
1¼ cup Granulated sugar
½ cup Oil
1 Egg
2 Egg whites
Vanilla
1 cup Apple juice
3 (8-ozs each) large apples, Golden Delicious or Granny Smiths, peeled and thinly
Sliced
½ cup 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. Source: L.A. Times Newspaper Reformatted for MealMaster by: CYGNUS, HCPM52C

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