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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 4 cups - cooking apples, unpeeled, finely chopped
  • 1/2 cups - unsweetened orange juice, divided
  • 1 1/2 teaspoons - ground cinnamon
  • 1 cups - sugar
  • 1/2 cups - margarine, softened
  • 8 ounces - egg substitute
  • 1/4 cups - skim milk
  • 3 cups - cake flour, sifted
  • 2 teaspoons - baking powder
  • 1/4 teaspoons - salt
  • 2 1/2 teaspoons - vanilla extract
  • - cooking spray
  • 2 tablespoons - brown sugar
  • Directions:

    Combine apple, 1/4 cup unsweetened orange juice, and cinnamon in a bowl; stir well and set aside.
    Cream sugar and margarine at medium speed with an electric mixer until light and fluffy (about 5 minutes). Add egg substitute; beat 4 minutes at medium speed or until well blended.
    Combine remaining 1/4 cup orange juice and milk; set aside. Combine flour, baking powder, and salt. With mixer running at low speed, add to creamed mixture alternately with milk mixture, beginning and ending with flour mixture. Stir in vanilla.
    Pour half of batter into a 10-inch tube pan coated with vegetable cooking spray; top with half of apple mixture. Pour remaining batter into pan; top with remaining apple mixture, and sprinkle with brown sugar.
    Bake at 350° F for 1 hour and 10 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and cool on a wire rack.

    Brief Description

    The texture in this cake is refreshingly tender and delicate, and it is nutritious enough to serve anytime.

    Main Ingredient:


    Category:  Cakes

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 1 hour(s) 10 min


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    Posted On:

    June 22, 2012

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