Apple Cake

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Tuesday, October 24th 2017

Apple Cake

4 or 5 baking or cooking apples such as Granny Smith
2 cups plus 5 Tbsp granulated sugar
2 tsp ground cinnamon
3 cups all-purpose flour
1 1/4 tsp salt (optional)
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 cup egg substitute
1 cup applesauce
2 tsp vanilla extract
1/3 cup orange juice

1 1/2 cups powdered sugar
2 Tbsp solid-type or pourable fat-free margarine
1 to 2 Tbsp water

Preheat the oven to 350. Spray a Bundt pan with vegetable oil spray. Dust with flour, completely covering surfaces. Tap out excess flour; set aside. Peel, core and thinly slice the apples into a bowl. Combine 5 Tbsp sugar with the cinnamon; sprinkle over the apples and toss to cover them evenly; set aside. In a large mixing bowl, combine the flour, remaining 2 cups sugar, salt, soda and baking powder. Whisk to blend evenly. Add the egg substitute, applesauce, vanilla and orange juice. With an electric mixer, blend on low speed for 1 minute; increase speed and blend an additional 3 minutes. Fill the prepared pan with alternating layers of batter, then apples, then batter, then apples, ending with batter. Bake for one hour and 30 minutes or until a tester comes out clean. Remove to a wire rack for 10 minutes, then invert to remove from the pan and continue to cool. Meanwhile prepare the glaze by mixing the ingredients until smooth. Drizzle on the cooled cake. Less than 1 gram of fat per serving.

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