Prep Time: 1 Hour
This recipe was featured in the October 2011 issue of Life in Balance: Partners of Hope magazine.
DirectionsNote: Wash hands with soap and water.
1. Preheat oven to 350 degrees Fahrenheit.
2. In a large bowl, toss together apples with lemon juice; set aside.
3. In a large saucepan over medium heat, add apple juice. Stir in ¼ cup sugar, cornstarch, ½ teaspoon cinnamon, ½ teaspoon salt and nutmeg; bring to a boil. Boil for 2 minutes, stirring constantly. Add apples and return to a boil. Reduce heat, cover and simmer for 4 to 6 minutes or until apples are tender. Remove from heat and let cool for 15 minutes or until thickened.
4. In a large bowl using an electric mixer on low speed, combine egg substitute, oil, applesauce and vanilla; add remaining sugar. In a separate bowl, combine 1½ cups flour, whole wheat flour, baking powder and remaining salt; gradually add to batter. When fully incorporated, pour batter into a greased 13x9-inch pan.
5. With the wooden spoon handle, make rows of trenches 1/2 inch apart in batter; spoon apple mixture into these trenches and pat down.
6. In a small bowl, combine brown sugar and remaining flour and cinnamon. Add melted butter, a little at a time, and mix with a pastry blender or 2 forks until mixture is crumbly. Sprinkle on top of cake and bake for 35 to 40 minutes or until golden brown. Remove from oven and let cool. Dust with powdered sugar before serving. Makes 12 servings.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, Visit fightbac.org
Nutrition FactsNutrition Information Per Serving:
Calories: 260 (Calories from Fat: 60)
Total Fat: 7g (Saturated Fat: 2g)
Total Carbohydrates: 47g (Dietary Fiber: 2g