Spiced Apple Cake
You’ll be surprised at the flavor and light texture of this apple cake, which uses nonfat egg substitute and applesauce rather than traditional oil.
When making a low-fat cake it’s important not to overmix the ingredients, or you’ll wind up with something that’s tough and rubbery. Mix the batter in the same way you would muffin batter--quickly stirring just enough to moisten all ingredients. Another tip for making this cake: Don’t overbake it or it will be dry.
I like to lightly butter the pan to give the cake crust flavor and help in browning. Use your favorite apples, which add moisture to the cake. I like Jonagold, but Granny Smith, Jonathans and Golden Delicious work well also.
Heat the oven to 350 degrees. Lightly butter an 8-inch square baking pan.
Sift together the flour, sugar, cinnamon, baking soda, salt, cloves and nutmeg into a large mixing bowl. Stir to blend. Stir in the raisins.
Combine the egg substitute, applesauce, nonfat milk and vanilla and stir into the dry ingredients just until blended. Fold in the apples. Spoon the batter into the prepared pan.
Combine the brown sugar and walnuts and sprinkle evenly over the top of the cake.
Bake the cake until a toothpick inserted in center of cake comes out clean, 50 to 60 minutes. Cool to warm, then cut into serving pieces.
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