| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Mexican | Cakes | 12 | Servings |
INGREDIENTS
| Batter—- | ||
| 2 | c | Unbleached flour |
| 1 3/4 | c | Brown sugar — packed |
| 4 | ts | Cinnamon |
| 1 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1/4 | ts | Salt |
| 3/4 | c | Margarine — softened |
| 2 | ts | Vanilla |
| 3 | Egg whites — whipped | |
| 2 | c | Apples — peeled and sliced |
| Topping—- | ||
| 1 1/2 | c | Powdered sugar — sifted |
| 1/4 | c | Margarine — melted |
| 1/4 | c | Brown sugar — packed |
| 1 | ts | Vanilla |
| 4 | ts | Skim milk |
INSTRUCTIONS
Preheat oven at 350. Prepare a 12-cup Bundt Pan with cooking spray and flour. To prepare batter, combine flour, 1 3/4 cup brown sugar, cinnamon, baking powder, baking soda, and salt in a mixing bowl. In another mixing bowl, combine 3/4 cup margarine, 2 teaspoons vanilla, egg whites, and apples. Mix dry ingredients with wet ingredients just until moistened. Pour batter into prepared pan. Bake for 45 minutes. Then cool upright for 30 minutes; invert onto serving plate. Meanwhile, to prepare topping, combine powdered sugar, remaining margarine, brown sugar, remaining vanilla, and milk. Immediately spoon over cooled cake. Recipe By : Over 200 Ways To Use Your Bundt Pans From: Western Mexican Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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