Recipe - Apple-Streusel Pound Cake (Motts)

3 cup Allpurpose flour
1/3 cup Cornmeal
1 One half teaspoon Baking soda
1 One half teaspoon Baking powder
One half teaspoon Salt
1 cup Granulated sugar
1 cup Skim milk
1 cup Nonfat sour cream
One half cup Unsweetened Apple Sauce
1 Whole egg
2 tablespoon Vegetable oil
2 teaspoon Vanilla extract
3 Egg whites; beaten until
stiff
Three fourths cup Firmly packed light brown
sugar
Three fourths cup Chopped apple; peeled
One half cup Uncooked rolled oats
2 teaspoon Ground cinnamon

Preheat oven to 350F. Spray 10 inch (12 cup) Bundt pan with nonstick
cooking spray; flour lightly.

In medium bowl, combine flour, cornmeal, baking soda, baking powder and
salt.

In large bowl, combine granulated sugar, milk, sour cream, apple sauce,
whole egg, oil and vanilla. Add flour mixture to apple sauce mixture; stir
until well blended. Gently fold in beaten egg whites.

In small bowl, combine brown sugar, apple, pats and cinnamon. Spread half
of batter into prepared pan; sprinkle with oat mixture. Spread remaining
batter over oat mixture.

Bake 60 to 70 minutes or until toothpick inserted in center comes out
clean. Cool on wire rack 15 minutes before removing from pan. Place cake,
fluted side up, on serving plate. Serve warm or cool completely. Cut into
24 slices.

Notes: Pantry: Mott's Natural Apple Sauce. (PER SERVING: 160 calories, 1.5
grams of fat, 140 mg of Sodium, 10 mg of Cholesterol, 9% of Calories From
Fat.)

Hanneman/Buster 1998Apr

Recipe by: Motts Applesauce www.motts.com

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Apr 18,
1998