by Rowann

Created on: February 02, 2007   Last Updated: May 04, 2007

In the Fall, when apples are plentiful, recipes that help with the bounty are always appreciated. Use tart apples with a good texture for this recipe; Granny Smiths, Spartans, Empire or Ida Red (MacIntoshes are a bit mushy for most baking, but still delicious.)

Mom's Best Apple Cake

6 medium Apples
1 tsp. Lemon Juice
2 tsp. Cinnamon, mixed with 4 tsp. Sugar (or sugar substitute)

4 Eggs (or 12 egg whites for lower calorie)
2 Cups Sugar (a mixture of brown, white and molasses works well)
1/2 Cup Canola oil, mixed with 1/2 cup Unsweetened Applesauce or Jam
3 Cups Flour (half/ half mixture of Whole Wheat & White)
3 tsp. Baking Powder
1/2 tsp. Salt
1/2 Cup Apple Juice

Preheat oven to 350 degrees. Spray a large Bundt pan with non-stick cooking spray. Sprinkle whole wheat flour along the inside of the pan, tilting and turning as you go. Shake out excess flour.

In a 4 cup measure or large bowl, place quartered, cored, peeled & sliced apples. Drizzle lemon juice over the fruit to keep them from turning brown. In a mixing bowl, beat eggs (or egg whites.) Gradually beat in sugars, then oil/ applesauce mixture. Sift together flours, baking powder and salt. Fold into egg mixture alternately with apple juice.

Pour 1/4 of the mixture into the bottom of the Bundt pan. Toss sliced apples with cinnamon/sugar mixture, then lay 1/3 apples on top of the batter. Repeat procedure, until batter is on top, sealing the last layer of apple slices. Bake for 60 minutes, checking with a skewer to see if it is cooked through. Allow cake to cool several minutes before inverting onto plate.

Serves 8 - 10

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