Jewish Apple Cake

I made this for dessert for Rosh Hashanah this year and it was really good. I left out the nuts in my version, only because I forgot but still no issues. I’d definitely make this lightened version of my normal recipe in the future.

Sorry, no pictures. And for you Weight Watchers, this comes in at 6 points.

Jewish Apple Cake

Cooking spray
2 teaspoons all-purpose flour
1 cup granulated sugar
1 cup packed brown sugar
1/2 cup sweetened applesauce
1/2 cup orange juice
1/3 cup vegetable oil
2 tablespoons (1 ounce) 1/3-less-fat cream cheese
2 1/2 teaspoons vanilla extract
3 large egg whites
2 large eggs
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3 1/2 cups sliced peeled apple (about 1 pound)
3 tablespoons granulated sugar
2 tablespoons ground cinnamon
2 tablespoons chopped walnuts
Preheat oven to 350°.

Coat a 10-inch tube pan with cooking spray, and dust with 2 teaspoons flour. Set prepared pan aside.

Beat granulated sugar and next 8 ingredients (sugar through eggs) at medium speed of a mixer until blended. Lightly spoon flour into dry measuring cups; level with a knife. Combine 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.

Yield: 16 servings

CALORIES 287 (21% from fat); FAT 6.6g (sat 1.4g,mono 1.9g,poly 2.8g); IRON 2mg; CHOLESTEROL 29mg; CALCIUM 84mg; CARBOHYDRATE 53.6g; SODIUM 196mg; PROTEIN 4.4g; FIBER 1.5g

Cooking Light, APRIL 2000