Fresh Apple Walnut Cake

Baking apples are best for this recipe, because they are firm and will hold their shape (Golden Delicious, Granny Smith, Stayman, to name a few). Any apple can be used for cooking, depending on the desired results. For instance if you are making applesauce, a soft apple works well although it may not perform well in a pie because it will cook up to a mushiness resembling applesauce pie.

The Cake

• 3 cups all purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 2 cups sugar

• 3/4 cup vegetable oil

• 1 whole egg plus 3 egg whites

• 2 teaspoons vanilla

• 3 medium baking apples, peeled and chopped

• 1 cup finely chopped walnuts

Icing for cake:

• 1/4 cup margarine or butter (1/2 stick)

• 1/2 cup brown sugar, firmly packed

• 1/3 cup fat-free evaporated milk

1. Preheat oven to 325°F. Spray a 13 x 9 inch baking pan with oil or grease lightly.

2. In a medium bowl mix flour, baking soda, and salt.

3. In a large bowl mix sugar, oil, egg and egg whites and vanilla. Beat with an electric mixer or whisk until smooth and light.

4. Stir in flour mixture. Mix just to combine. Add apples and nuts, mix.

5. Pour into prepared pan. Push batter evenly into corners of the pan so the cake will have an even top.

6. Bake for 1 hour. Cool for 15 minutes then add topping, if desired. Serve plain or with your favorite ice cream or flavored yogurt.

For the topping:

1. In a medium saucepan, melt butter or margarine over medium heat. Do not brown the butter.

2. Stir in brown sugar and milk. Turn heat up to medium high and bring to a boil. Then reduce heat to low and simmer gently for 5 minutes, stirring occasionally.

3. Pierce warm cake all over with a skewer or two-tined fork. Drizzle hot topping all over the cake. Cool for 30 minutes before serving.

Makes 20 servings.

Nutrition information: serving size 1/20 of cake, 20 servings per cake. Calories 295, total fat 12.5 grams. Cholesterol 15 mg. Sodium 96 mg. Total carbohydrates 38 grams. Fiber 1 gram. Sugar 26 grams, Protein 3 grams.

September-October 2002
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