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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 12 |
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Ingredients:
4 -5 baking apples (such as granny smith) or 4 -5 cooking apples (such as granny smith) |
2 cups granulated sugar |
5 tablespoons granulated sugar |
2 teaspoons cinnamon, ground |
3 cups all-purpose flour |
1 1/4 teaspoons salt (optional) |
1 1/2 teaspoons baking soda |
1 1/2 teaspoons baking powder |
1 cup egg substitute |
1 cup applesauce |
2 teaspoons vanilla extract |
1/3 cup orange juice |
1 1/2 cups powdered sugar |
2 tablespoons solid-type fat-free margarine or 2 tablespoons pourable fat-free margarine |
1 -2 tablespoon water |
Directions:
1. Preheat the oven to 350.
2. Spray a Bundt pan with vegetable oil spray.
3. Dust with flour, completely covering surfaces.
4. Tap out excess flour; set aside. Peel, core and thinly slice the apples into a bowl.
5. Combine 5 Tbsp sugar with the cinnamon; sprinkle over the apples and toss to cover them evenly; set aside. In a large mixing bowl, combine the flour, remaining 2 cups sugar, salt, soda and baking powder.
6. Whisk to blend evenly.
7. Add the egg sub stitute, applesauce, vanilla and orange juice. With an electric mixer, blend on low speed for 1 minute; increase speed and blend an additional 3 minutes.
8. Fill the prepared pan with alternating layers of batter, then apples, then batter, then apples, ending with batter.
9. Bake for one hour and 30 minutes or until a tester comes out clean.
10. Remove to a wire rack for 10 minutes, then invert to remove from the pan and continue to cool.
11. Meanwhile prepare the glaze by mixing the ingredients until smooth.
12. Drizzle on the cooled cake.
13. Happy eating Susannah Richland, WA (where my apple trees are producing their wonderful harvest)
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