| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs |
|
Fruits |
12 |
Servings |
INGREDIENTS
| 3/4 |
c |
All-purpose flour — sifted |
| 3/4 |
c |
Whole-wheat flour — sifted |
| 1 |
ts |
Baking powder |
| 1/4 |
c |
Honey |
| 1/2 |
c |
Brown sugar — lightly |
|
|
Packed |
| 1/4 |
c |
Oil |
| 4 |
lg |
Egg white |
| 1 |
tb |
Nonfat yogurt — plain |
|
|
Flavored |
| 5 |
|
Apple, peeled — cored & |
|
|
Sliced thin |
|
|
Topping– |
|
|
Bring to a boil: |
| 2 |
tb |
Oil |
| 1/4 |
c |
Granulated or brown sugar |
| 1 |
ts |
Cinnamon |
| 1 |
ts |
Natural dehydrated butter — |
|
|
Optional |
INSTRUCTIONS
Preheat the oven to 425F. Grease a 9x13 inch baking pan. Sift both flours
and the baking powder together in a medium sized bowl. Beat the honey, 1/2
cup brown sugar, vegetable oil, egg whites, and nonfat yogurt together.
Pour this into the flour mixture and stir well. Pour the dough into the
prepared pan and smooth out evenly. Lightly press the apples into the dough
in straight lines. Bake for 10 minutes at 425F. Remove the cake from the
oven. Drizzle the topping over the top of the apples. Return the cake to
the oven and bake at 375F for 15 to 20 minutes or until cake tester comes
out clean.
Recipe By : Let Them Eat Cake by Virginia N. White
From: Ladies Home Journal- August 1991
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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