Harvest Apple Coffee Cake
|Apples||1 Pound (3 Medium Sized)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Whole wheat pastry flour||1 Cup (16 tbs)|
|Ground cinnamon||1 1⁄2 Teaspoon|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 Teaspoon|
|Unsweetened applesauce||1 Cup (16 tbs)|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|Raisins||1 Cup (16 tbs)|
Preheat the oven to 350°.
Spray a 10" no-stick tube pan with no-stick spray and set aside.
Peel, core, and finely chop the apples.
Set the apples aside.
In a large bowl, stir together the all-purpose flour, whole-wheat flour, 1 cup of the sugar, the cinnamon and baking powder.
In another large bowl, beat the egg whites with clean, dry beaters until soft peaks form.
Slowly beat in the remaining 1/2 cup of sugar.
Slowly beat in the applesauce and vanilla.
Then slowly beat in about one-quarter of the flour mixture.
Fold the egg white mixture into the remaining flour mixture.
Then fold in the apples, walnuts and raisins.
Pour the batter into the prepared tube pan.
Bake about 1 hour or until a toothpick inserted in the center comes out clean.
Cool the cake in the pan for 10 minutes.
Then invert the cake onto a serving platter and remove the pan.
If desired, lightly sift powdered sugar over top.