Light Jewish Apple Cake
Source of Recipe
Light and Tasty
List of Ingredients
2 tablespoons reduced-fat cream cheese
1 cup Splenda
1 cup packed brown sugar
2 eggs
3 egg whites
1/2 cup unsweetened applesauce
1/2 cup orange juice
1/3 cup canola oil
2 1/2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
3 1/2 cups sliced apples, peeled
2 tablespoons chopped walnuts
1 tablespoon ground cinnamon
3 tablespoons sugar
2 teaspoons confectioner's sugarRecipe
Preheat oven to 350�. Grease and flour (or spray with Pam) a 10" fluted pan or tube pan; set aside.
In a mixing bowl, beat the cream cheese, Splenda and brown sugar until blended. Add eggs and egg whites, one at time beating well after each addition. Add the applesauce, orange juice, oil and vanilla; beat until smooth. Combine flour and baking powder; add to egg mixture and mix well. In a bowl, toss the apples, walnuts, cinnamon and 3 Tbsp. sugar.
Spoon a third of the batter into the prepared pan. Top with half of the apple mixture. Top with another third of the batter and the remaining apple mixture. Top with the remaining batter.
Bake at 350� for 70 - 80 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Dust with confectioner's sugar.
12 servings
Per Serving: 233 Calories; 6g Fat (24.1% calories from fat); 4g Protein; 40g Carbohydrate; 1g Dietary Fiber; 24mg Cholesterol; 125mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 Fat; 1 Other Carbohydrates.
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