INGREDIENTS

INSTRUCTIONS

ADDITIONS
ADDITIONS
Preheat oven to 350F.
In a large bowl, combine Bisquick, both sugars and orange peel. Add
margarine and half of the applesauce. With a pastry blender cut in
margarine until mixture resembles lumpy crumbs. Remove 1/4 cup and set
aside. To remaining mixture, add add cinnamon, baking powder, baking soda,
ginger and the rest of the applesauce.
In another small bowl, whisk together buttermilk, egg substitute and orange
juice. Add to mixture in large bowl; mix until just combined. Batter will
be lumpy.
Spray a 9-inch round baking pan with non-stick cooking spray. Spread batter
evenly into the pan.
Add the oatmeal to the reserved crumb mixture and work with a fork;
distribute this on top of batter.
Bake 30-35 minutes or until toothpick inserted in center comes out clean.
Cool on rack for 15 minutes. Invert cake onto rack and cool completely.
Cook's Notes : The texture of lowfat cakes is often too smooth. But this
cake is crumbly; in part because of the still cold whipped margarine and
because we combine wet into dry and don't over mix. The toothpick came
clean at 25 minutes. I turned off the heat and left the cake in the oven
until my nose told me it was dry (35 minutes total time). This cooking on
stored heat has helped reduced fat muffins. -- pat
"Low-fat and cholesterol-free, enjoy a delicious slice at breakfast with
tea, or for a mid-day coffee break."
Sourced at Copyright 1998 Calorie Control Council
http://www.caloriecontrol.org/recipes.html >Tested and submitted by Pat
Hanneman Eat-lf.
(mc-PER SERVING 18% cff: 147 calories, 3g protein, 3g fat, 27g
carbohydrate, 0mg cholesterol, fiber 1g.)
Recipe by: revised: Calorie Control Council (1998)
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 09,
1998

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