Jewish Apple Cake
|All purpose flour||2 Teaspoon|
|Granulated sugar||1 Cup (16 tbs)|
|Packed brown sugar||1 Cup (16 tbs)|
|Applesauce||1⁄2 Cup (8 tbs), sweetened|
|Orange juice||1⁄2 Cup (8 tbs)|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|1/3-less-fat cream cheese||2 Tablespoon|
|Vanilla extract||2 1⁄2 Teaspoon|
|Egg whites||3 Large|
|All purpose flour||3 Cup (48 tbs)|
|Baking powder||1 Tablespoon|
|Apple||3 1⁄2 Cup (56 tbs), peeled|
|Granulated sugar||3 Tablespoon|
|Ground cinnamon||2 Tablespoon|
|Walnuts||2 Tablespoon, chopped|
1. Preheat oven to 350°.
2. Coat a 10-inch tube pan with cooking spray,-dust with 2 teaspoons flour. Set prepared pan aside.
3. Beat granulated sugar and next 8 ingredients (granulated sugar through eggs) with a mixer at medium speed until blended. Lightly spoon 3 cups flour into dry measuring cups,- level with a knife. Combine 3 cups flour, baking powder, and salt. Add flour mixture to sugar mixture, beating at low speed just until blended. Combine apple and remaining ingredients. Spoon half of batter into prepared pan. Top with half of apple mixture. Repeat with remaining batter and apple mixture. Bake at 350° for 1 hour and 15 minutes. Cool 10 minutes in pan on a wire rack,- remove from pan. Cool completely on wire rack.