Once again I have too many apples. I made apple and banana bread muffins, and with the rest I made this cake. It’ one way of using those slightly wrinkled (but still perfectly good) apples the kids won’t eat…
2 Tbsp. margarine, softened, plus 1 Tbsp., chilled (divided use)
1/3 C. sugar
2 egg whites
1/3 C. skim milk
1/3 C. applesauce
1 1/4 tsp. cinnamon (divided use)
1 tsp. vanilla extract
1 1/3 C., plus 3 Tbsp., all purpose flour (divided use)
2 tsp. baking powder
2 golden delicious or granny smith apples, peeled and cut into 1/4 inch slices
3 Tbsp. brown sugar
Preheat oven to 180 degrees C ( 160 if fan assisted).
Spray loaf pan with nonstick cooking spray and dust with flour.
Cream 2 Tbls. softened margarine and sugar at medium speed of an electric mixer until light and fluffy.
Add egg whites and beat at medium speed for 2 minutes.
Add milk. Combine 1 1/3 C. flour and baking powder, and add to creamed mixture, stirring just until moistened.
Spread into prepared pan and arrange apple slices in single layer in 3 rows, pressing gently into batter.
Cake will be small.
In small bowl, combine 3 Tbls. flour, brown sugar, remaining cinnamon, and chilled margarine.
Mix until crumbly, and sprinkle over apples.
Bake for 45 minutes or until brown.