| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Desserts | 9 | Servings | |
INGREDIENTS
| 2 | c | Peeled chopped Granny Smith apples |
| 3/4 | c | Sugar |
| 1 | c | All-purpose flour |
| 1 | ts | Baking soda |
| 1 | ts | Baking powder |
| 1 | ts | Ground cinnamon |
| 1/2 | ts | Salt |
| 1/4 | c | Vegetable oil |
| 1/2 | ts | Vanilla extract |
| 1 | Egg white, lightly beaten | |
| Vegetable cooking spray |
INSTRUCTIONS
Combine apple and sugar in a bowl; let stand 10 minutes. Combine flour and next 4 ingredients in a large bowl; stir well. Make a well in center of mixture. Combine oil, vanilla, and egg white; stir well. Add to dry ingredients, stirring just until moistened. Stir in apple mixture. Spoon batter into an 8-inch square baking pan coated with cooking spray. Bake at 350 degrees for 40 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack. Yield: 9 servings (serving size: 1 [2-1/2 x 2-1/2-inch] piece). Per serving: 183 Calories; 6g Fat (30% calories from fat); 2g Protein; 30g Carbohydrate; 0mg Cholesterol; 306mg Sodium NOTES : Clee Leonard, of Rydal, Pennsylvania, keeps her moist cake on hand at all times: "It's a staple in our family," she says. Recipe by: Cooking Light, June 1994, page 97 Posted to MC-Recipe Digest V1 #424 by igor@digex.net on Jan 28, 1997.
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