Applesauce Cake

Ingredients

• ¼ cup oil
• 1½ cup frozen unsweetened apple juice concentrate, thawed
• 3 large egg whites
• ½ cup unsweetened applesauce
• 1 tsp vanilla
• 2½ cup whole wheat flour
• 1 cup quick-cooking rolled oats
• ¾ tsp baking soda
• 2 tsp baking powder
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ cup raisins
• 1 cup 1 large apple grated apple, peeled and cored
• 1 tbsp apple topping margarine or butter
• 3 cup apple topping apples, peeled, cored and sliced 1/4-inch thick
• ½ cup apple topping frozen unsweetened apple juice concentrate, thawed
• ½ tsp apple topping cinnamon

Method

1. Preheat the oven to 375 degrees. Spray a 9- by 13-inch cake pan with nonstick vegetable coating. If you are going to remove the cake whole from the pan, line the bottom of the pan with waxed paper.
2. Beat together the oil, apple concentrate and egg whites. Add the applesauce and vanilla; mix well.
3. Mix together the flour, oats, soda, baking powder, cinnamon and nutmeg; add to the liquid mixture and beat. Add the raisins and grated apple; stir until blended.
4. Pour the batter into the prepared pan. Bake for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean.
5. Apple Topping: Melt the margarine in a skillet over moderate heat. Add the apples and apple juice concentrate; sprinkle cinnamon over the top of the apples. Cook until the apples are tender and syrupy. Cool. Remove the apples only and place them on top of the cake in a neat pattern. Gently spoon the syrup over the top of the apples, evenly distributing it over the top of the cake.

Notes

Yield: 24 servings. Recipe adapted from "Desserts to Lower Your Fat Thermostat," by Barbara W. Higa, R.D. (Vitality House International). Delicious plain or served with the Apple Topping.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

Tap to zoom

Tap to zoom