Recipe - Cinnamon Apple Cake

Dorothy Cross TMPJ72B
2 cup Allpurpose flour
Three fourths cup Wholewheat flour
2 teaspoon Baking powder
One half teaspoon Baking soda
2 teaspoon Cinnamon
1 teaspoon Freshly grated nutmeg
One half teaspoon Salt
1 One fourth cup Granulated sugar
One half cup Oil
1 Egg
2 Egg whites
Vanilla
1 cup Apple juice
3 (8ozs each) large apples,
Golden Delicious or Granny
Smiths, peeled and thinly
Sliced
One half cup Chopped walnuts
Powdered sugar
Frozen vanilla yogurt,
optional

In large bowl mix flours, baking powder, baking soda, cinnamon, nutmeg and
salt. Stir to mix well. In mixing bowl beat sugar and oil until combined.
Add egg, egg whites and vanilla and beat 1 minute. (Save remaining yolks
for another use.) Beat in apple juice. Add flour mixture, using low speed
just until mixed. Stir in apple slices and walnuts. Pour into generously
greased and floured 10inch tube pan or 12cup bundt pan. Smooth surface
and place in center rack of oven. Bake at 350 degrees 45 to 50 minutes, or
until wood pick comes out clean. Cool 10 minutes on rack and gently remove
from pan. Dust with powdered sugar, pressed through fine sieve. Serve warm.
Serve with small scoop frozen vanilla yogurt. Makes 12 servings. Each
serving contains about: 325 calories, 184 mg sodium, 18 mg cholesterol, 13
grams fat. COMMENTS: This cake can be served at brunch with just a dusting
of powdered sugar or as a dessert with a dollup of frozen vanilla yogurt.
In either case, it should be served warm. Sweet apples may be used,
although some may enjoy the contrast of tart apples with the sweet cake.
Source: L.A. Times Newspaper Reformatted for MealMaster by: CYGNUS, HCPM52C

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini