Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Fresh apple - grated

  2. 1/2 Apple with or without peel

  3. 1/2 cup 31g / 1.1oz Instant oats

  4. 1/4 cup 40g / 1.4oz Brown sugar Cake

  5. 1 3/4 cups 109g / 3.8oz Flour

  6. 1 teaspoon 5ml Baking powder

  7. 1/2 teaspoon 2 1/2ml Baking soda

  8. 1/2 teaspoon 2 1/2ml Cinnamon

  9. 2 Egg whites

  10. 1/2 cup 80g / 2.8oz Packed brown sugar

  11. 1 cup 237ml Natural applesauce (no sugar Added)

  12. 3 tablespoons 45ml Canola oil

  13. 4 tablespoons 60ml Skim milk

  14. 1/2 teaspoon 2 1/2ml Vanilla

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat oven to 350F. Coat a 4-cup, oven-proof ring mold, Bundt pan or 8- inch square pan with nonstick cooking spray. Set aside. In a medium bowl, combine the grated apple, oats and brown sugar. Stir to blend. Spoon ingredients evenly into bottom of the prepared pan. Set pan aside. In a large bowl, combine the flour, baking powder, baking soda and cinnamon. Stir until the cinnamon is evenly mixed. In the medium bowl used to make the topping, combine the egg whites, the 1/2 cup brown sugar, applesauce, canola oil, skim milk and vanilla. Stir to blend, making sure all the lumps of brown sugar have dissolved. Stir the applesauce mixture into the flour mixture until blended. Do not over-beat. Pour the batter over the grated apple topping. Bake for 30 to 35 minutes, until the surface of the cake is firm to the touch when pressed. Cool for 10 minutes, then unmold onto a serving platter.


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