Thursday, May 7, 2015

APPLE-FILLED POUND CAKE

This is one of my old Mr. Food recipes.

4 cups finely chopped unpeeled cooking apples
1/2 cup orange juice, divided
1 1/2 teaspoons ground cinnamon
1 cup granulated sugar
1/2 cup applesauce
1 whole egg
2 egg whites
2 2/3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup low-fat milk
2 1/2 teaspoons vanilla extract
2 tablespoons brown sugar

Preheat the oven to 350 degree F

Coat a 10-inch Bundt pan with nonstick cooking spray; set aside.

In a medium-sized bowl, combine the apples, 1/4 cup orange juice and cinnamon; mix well.

In a large bowl, with an electric beater on medium speed, combine the granulated sugar and applesauce for 1 to 2 minutes, or until smooth. Add the whole egg and egg whites and beat well. Slowly add the half of the flour, the baking powder, salt, milk, and the remaining 1/4 cup orange juice; beat in the remaining flour until the batter is well mixed. Add the vanilla and mix well. 


Pour half of the batter into a 10-inch Bundt pan that has been coated with nonstick baking spray. Top with half of the apple mixture, then cover with the remaining batter. Cover the batter with the remaining apple mixture and sprinkle with the brown sugar. 

Bake for 60 to 70 minutes or until a wooden toothpick inserted in the center comes out clean. Cool for 15 minutes on a wire rack, then remove from the pan onto a serving platter.

Note: This makes a dense cake.





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