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Ingredients
- Cake:
- 1/4 cup oil
- 1 1/2 cups frozen unsweetened apple juice concentrate, thawed
- 3 large egg whites
- 1/2 cup unsweetened applesauce
- 1 tsp vanilla
- 2 1/2 cups whole wheat flour
- 1 cup quick-cooking rolled oats
- 3/4 tsp baking soda
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup raisins
- 1 cup grated apple, peeled and cored (1 large apple)
- Apple Topping:
- 1 tbsp margarine or butter
- 3 cups apples, peeled, cored and sliced 1/4-inch thick
- 1/2 cup frozen unsweetened apple juice concentrate, thawed
- 1/2 tsp cinnamon
Preparation
Step 1
Preheat oven to 375 F. Spray a 9-by-13-inch cake pan with nonstick vegetable coating. If you are going to remove the cake whole from the pan, line the bottom of the pan with waxed paper.
Beat together the oil, apple juice concentrate and egg whites. Add applesauce and vanilla. Mix well.
Mix together flour, oats, soda, baking powder, cinnamon and nutmeg; add to the liquid mixture and beat. Add raisins and grated apple; stir until blended.
Pour batter into prepared pan. Bake for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean.
Apple Topping: Melt margarine in skillet over moderate heat. Add apples and apple juice concentrate; sprinkle cinnamon over top of apples. Cook until apples are tender and syrupy. Cool.
Remove apples only and place them on top of the cake in a neat pattern. Gently spoon syrup over the top of the apples, evenly distributing it over the top of the cake.