Dutch Apple Raisin Cake
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||3 Teaspoon|
|Sugar substitute/3/4 cup granulated fructose||3 Tablespoon|
|Apple pie spice||1 Teaspoon|
|Egg substitute/1 egg, beaten||1⁄4 Cup (4 tbs)|
|Apple juice concentrate/White grape juice concentrate||2 Tablespoon|
|Margarine/Butter||1⁄4 Cup (4 tbs), melted|
|Nonfat milk||1 Cup (16 tbs)|
|Apples||2 Large, peeled, cored, and thinly sliced (Fuji Or Golden Delicious)|
|Cinnamon||1 Dash (For Top)|
Preheat oven to 375Â°.
Oil a 9 x 9 x 2-inch baking pan.
In a large bowl, whisk together the flour, salt, baking powder, sugar substitute, and apple pie spice.
In a medium bowl, beat together egg substitute, juice concentrate, and margarine.
Add milk and thoroughly mix.
Stir in raisins.
Pour all at once into the dry ingredients.
Stir quickly until flour is just moistened.
Stir three or four more times, but not until smooth.
Pour batter into the prepared pan and spread it out evenly.
Arrange apple slices close together in two rows by pressing the sharp edges down into the batter.
Slices should stand up straight and be very close together.
Dot between the rows with margarine or butter.
Sprinkle apples lightly with a dash of cinnamon.
Bake for 40 minutes or until golden brown and knife test in center comes out clean.
Apples should be slightly soft, not overcooked or burned on top.
Remove from oven and serve warm or cool.