| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts |
12 |
Servings |
INGREDIENTS
|
|
Crumbs—- |
| 1 |
|
Stick margarine — cold |
| 1 |
c |
Unbleached flour |
| 2/3 |
c |
Granulated sugar |
| 1 |
tb |
Cinnamon |
|
|
Batter—- |
| 2 1/4 |
c |
Unbleached flour |
| 1 |
c |
Granulated sugar |
| 1 |
tb |
Baking powder |
| 1/4 |
ts |
Salt |
| 3/4 |
c |
Applesauce — at room |
|
|
Temperature |
| 1/3 |
c |
Skim milk — at room |
|
|
Temperature |
| 3 |
|
Egg whites — whipped |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
Preheat oven at 350. Prepare pan(s)with cooking spray and flour. To make
crumbs, work the margarine, 1 cup flour, 2/3 cup sugar, and cinnamon in a
small bowl with pastry blender until the mixture forms crumbs; set aside.
To make the batter, combine flour, sugar, baking powder, and salt in mixing
bowl. In another mixing bowl, combine applesauce, milk, egg whites, and
vanilla. Mix dry ingredients with wet ingredients just until moistened.
Divide the batter between the prepared pan(s). Scatter the crumbs over the
tops, pressing them in gently. Bake for 40 minutes or until the tops are
golden and springy to the touch. If the cakes have overflowed a bit, cut
them apart with a sharp knife.
Recipe By : Anita A. Matejka
From: Collin@halcyon.Com (William Collidate: Sat, 14 Jan 1995 13:28:04
~0600
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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