Jewish Apple Cake

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* Exported from MasterCook *

 

Jewish Apple Cake

 

Recipe By :Cooking Light, April 2000

Serving Size : 16 Preparation Time :0:00

Categories : Desserts/Cakes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Cooking spray

2 teaspoons all-purpose flour

1 cup granulated sugar

1 cup packed brown sugar

1/2 cup sweetened applesauce

1/2 cup orange juice

1/3 cup vegetable oil

2 tablespoons (1 ounce) 1/3-less-fat cream cheese

2 1/2 teaspoons vanilla extract

3 large egg whites

2 large eggs

3 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

3 1/2 cups sliced peeled apple (about 1 pound)

3 tablespoons granulated sugar

2 tablespoons ground cinnamon

2 tablespoons chopped walnuts

 

1. Preheat oven to 350°.

 

2. Coat a 10-inch tube pan with cooking spray, and dust with 2 teaspoons flour.

Set prepared pan aside.

 

3. Beat granulated sugar and next 8 ingredients (sugar through eggs) at medium

speed of a mixer until blended. Lightly spoon flour

into dry measuring cups, level with a knife. Combine flour, baking powder, and

salt. Add flour mixture to sugar mixture, beating at

low speed just until blended. Combine apple and remaining ingredients. Spoon

half of batter into prepared pan. Top with half of

apple mixture. Repeat with remaining batter and apple mixture. Bake at 350° for

1 hour and 15 minutes. Cool 10 minutes in pan on a

wire rack; remove from pan. Cool completely on wire rack. Yield: 16 servings.

 

CALORIES 287 (21% from fat); FAT 6.6g (sat 1.4g, mono 1.9g, poly 2.8g); PROTEIN

4.4g; CARB 53.6g; FIBER 1.5g; CHOL 29mg; IRON 2mg;

SODIUM 196mg; CALC 84mg

 

Source:

" Vivian Jones "

S(Scanned by):

" KES on 8/8/00 "

Copyright:

" 2000 Southern Living Inc. "

 

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Per serving: 261 Calories (kcal); 6g Total Fat; (20% calories from fat); 4g

Protein; 48g Carbohydrate; 23mg Cholesterol; 182mg

Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 2

Other Carbohydrates

 

NOTES : " This recipe has been in my family since I was a child. I was appalled

by all the eggs and oil that were in the classic

recipe, so I made it as light as possible without destroying it. Now when people

ask if this cake is high in fat, I can tell them

'no.' " -Vivian Jones, Landenberg, Pa.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0