|Brown sugar||1⁄4 Cup (4 tbs), firmly packed|
|Sugar||1⁄2 Cup (8 tbs)|
|Frozen cranberries||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1 Teaspoon|
|Skim milk||2 Tablespoon|
|Dried apple||1 Cup (16 tbs)|
|Applesauce||1⁄2 Cup (8 tbs)|
|Unbleached all purpose flour||1 1⁄2 Cup (24 tbs)|
|Grated lemon peel||1 Teaspoon|
Place brown sugar, cranberries, water, and cinnamon in a small saucepan.
Bring to a boil over medium heat for 3 minutes until the cranberries are tender.
Stir apple into cranberries.
Set aside to cool.
Preheat oven to 400 degrees.
Use a nonstick 9-inch-square baking pan or line a baking pan with a baking pan liner or spray with vegetable cooking spray.
Combine flour, sugar, and baking powder in a mixing bowl.
In a separate bowl, combine egg whites, skim milk, applesauce, and lemon peel.
Add egg white mixture to dry ingredients.
Stir until dry ingredients are just moistened.
Transfer cake batter to baking pan.
Spoon cranberry-apple mixture over top of batter.
Bake for 30 minutes.
Cool on wire rack.
Cut into 10 slices.