Fresh Apple Coffee Cake
|Cooking apple||4 Cup (64 tbs), chopped|
|Unsweetened orange juice||1⁄2 Cup (8 tbs), divided|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Skim milk||1⁄4 Cup (4 tbs)|
|Margarine||1⁄2 Cup (8 tbs), softened|
|Sugar||1 Cup (16 tbs)|
|Frozen egg substitute||8 Ounce (1 Carton)|
|Vanilla extract||2 1⁄2 Teaspoon|
|Cake flour||3 Cup (48 tbs), sifted|
|Baking powder||2 Teaspoon|
|Vegetable cooking spray||1 Tablespoon|
|Brown sugar||2 Tablespoon|
Combine apple, 1/4 cup orange juice, and cinnamon in a medium bowl; stir well, and set aside.
Combine remaining 1/4 cup orange juice and milk; stir well, and set aside.
Cream margarine; gradually add 1 cup sugar, beating at medium speed of an electric mixer until light and fluffy.
Add egg substitute and vanilla; beat well.
Combine flour, baking powder, and salt, stirring well.
Gradually add flour mixture to creamed mixture alternately with milk mixture, beginning and ending with flour mixture.
Pour half of batter into a 10-inch tube pan coated with cooking spray; top with half of apple mixture.
Pour remaining batter into pan; top with remaining apple mixture, and sprinkle with brown sugar.
Bake at 350° for 1 hour and 10 minutes or until cake springs back when lightly touched.
Cool in pan on a wire rack 10 minutes; remove from pan, and cool on a wire rack.