Rosh Hashana - Lighter Apple Cake

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Double Apple Cake with Honey and Cinnamon

 

Recipe By :The Low-Fat Jewish Cookbook by Faye Levy

Serving Size : 10 Preparation Time :0:00

Categories : Cakes Rosh Hashana

 

Amount Measure Ingredient -- Preparation Method

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

3/4 cup sugar -- plus

1 tablespoon sugar -- divided use

1 teaspoon ground cinnamon

1 1/2 cups all-purpose flour

1 1/4 teaspoons baking powder

1/4 teaspoon baking soda

2 6-oz each sweet apples such as Golden Delicious

2 large eggs

1/4 cup honey

5 tablespoons vegetable oil

1/4 cup applesauce

1 teaspoon finely grated lemon rind

2 tablespoons fresh lemon juice

1 tablespoon water

2 tablespoons chopped walnuts

 

Preliminaries: Preheat oven to 350 degrees. Lightly oil an 8-inch square pan,

line it with foil, and lightly oil the foil. Flour the foil lightly.

 

1. Mix 1 tablespoon sugar with the cinnamon. Sift the flour, baking powder and

baking soda. Pare, halve, core and slice the apples thin, under 1/4 inch; set

aside.

 

2. With a mixer, beat the eggs with the remaining 3/4 cup sugar on medium speed

about 3 minutes or until light. Add the honey, vegetable oil, applesauce and

lemon rind and beat to blend. In a small cup, mix the lemon juice and water.

With a mixer on low speed, add flour mixture and diluted lemon juice alternately

in 3 batches. Add walnuts and blend on low speed.

 

3. Spoon one-third of batter into prepared pan and spread evenly. Arrange half

the apple slices on the batter and sprinkle evenly with half the cinnamon

mixture. Spoon another one-third of the batter in dollops over the apples.

Repeat with another layer of apples and cinnamon. Top with remaining batter; the

apples may peek through in spots.

 

4. Bake about 40 minutes or until a cake tester inserted in cake's center comes

out clean. Cool cake in pan on a rack about 30 minutes. Run a metal spatula

around cake and turn out onto rack. Let cool before serving.

 

Yield: 9-10 servings

 

Nutritional information (per serving): 280 calories, 9.5 grams fat, 1.5 grams

saturated fat, 45 milligrams cholesterol, 80 milligrams sodium, 31 percent

calories from fat

 

Source: " The Low-Fat Jewish Cookbook " by Karen Levy

 

Source:

" http://www.ocregister.com/letseat/food/recipes/recipes0925.html "

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Per Serving (excluding unknown items): 260 Calories; 9g Fat (29.9% calories from

fat); 4g Protein; 43g Carbohydrate; 1g Dietary Fiber; 37mg Cholesterol; 106mg

Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 1 1/2

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 3531 0 0 0 0 801 0 0 0

 

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