Fresh Apple Streusel Cake
1/4 cup pecans, chopped
3 tablespoons all-purpose flour
3 tablespoons sugar
2 tablespoons acceptable vegetable oil
1 teaspoon ground cinnamon
2 cups whole-wheat flour
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon ground cloves
2 teaspoons ground cinnamon
3/4 cup acceptable vegetable oil
1 3/4 cups firmly packed brown sugar
6 large egg whites
1 4 1/2-ounce jar strained applesauce (baby food)
1 tablespoon vanilla extract
2 1/2 cups chopped fresh apples
2 tablespoons fresh lemon juice
1/4 cup chopped pecans
Preheat oven to 350° F.
Spray a nonstick Bundt pan with vegetable oil spray.
In a small bowl, mix ingredients for streusel topping until crumbly.
Sprinkle topping over the bottom of prepared Bundt pan and set aside.
In a large bowl, sift together flours, salt, baking soda, baking powder, cloves and cinnamon.
Mix until evenly distributed.
In another large bowl, mix oil, brown sugar, egg whites, applesauce and vanilla with an electric mixer until fully blended and smooth.
In a small bowl, mix together apples and lemon juice.
Add the flour mixture and apple-lemon mixture alternately to the liquid mixture, beginning and ending with the flour.
Fold nuts into the batter, being careful not to overmix.
Pour batter evenly into prepared pan.
Bake on middle rack of oven for 55 minutes, or until a cake tester inserted into the center of the cake comes out moist, but not wet.
Remove from oven and let cool on wire rack 5 minutes.
Remove cake from pan, and after it has cooled, wrap with aluminum foil to retain moisture.