Fall Apple Cake
A healthier make-over recipe that saved 214 calories. My family liked the make-over better. The cake tastes marvelous!
Ingredients
Method
- 1. In a large mixer bowl beat sugar and oil on medium speed of an electric mixer till combined; add eggs and vanilla. Beat on medium speed for 1 minute or till creamy. Stir in juice.
- 2. In a medium mixing bowl stir together the all-purpose flour, whole wheat flour, baking powder, cinnamon, nutmeg, and baking soda. Stir flour mixture into egg mixture. Gently stir in the apples and the walnuts.
- 3. Pour the batter into a greased and floured 10-inch tube pan.
- 4. Bake in a 350° oven for 60 to 65 minutes or till wooden pick inserted comes out clean. Cool in pan for 10 minutes. Remove from pan; cool on a wire rack for 30 minutes. Serve warm.
- 5. If desired, sprinkle the cake with powdered sugar; top each slice with a dollop of vanilla yogurt and additional nutmeg.
Notes
Tips for healthier baking: Substitute egg whites for whole eggs to cut cholesterol. The rule of thumb for replacing egg whites with whole eggs: Use 2 whites for every egg yolk. Replace only about half of the yolks in a baked product because the yolks act as a tenderizer. Try juice for some of the oil. You won’t be able to replace all of the oil, but we replaced more than half of it with juice. Toss in only a nibble of nuts. Finely chop nuts so they’ll go farther. Recipe from Marie Ann Donovan, Chicago, Illinois. Nutrition information per serving: 323 cal., 13 g fat, 17 mg chol., 5 g pro., 49 g carbo., 99 mg sodium, 2 g fiber. U.S. RDA: 49% calcium, 11% iron, 19% thiamine, and 13% riboflavin.