CookinJones

Contributed by: Teri LaFerney

Teri is a great cook and even though her recipes never have eggs in them (because of her son’s egg alergy) her dishes are always big hits at family get togethers.

Streusel topping:

1/4 cup pecans, chopped

3 Tbsp. all-purpose flour

3 Tbsp. sugar

2 Tbsp. vegetable oil

1 tsp. ground cinnamon

Cake:

2 Cups whole-wheat flour

2 Cups all-purpose flour

one-half tsp. salt

one-half tsp. baking soda

1 Tbsp. baking powder

one-half tsp. ground cloves

2 tsp. ground cinnamon

3/4-cup vegetable oil

1 3/4 cups firmly packed brown sugar

6 large egg whites

1 4 one-half oz. jar applesauce

1 Tbsp. vanilla extract

2 one-half cups chopped fresh apple (3)

2 Tbsp. lemon juice

1/4 cup chopped pecans

Preheat oven to 350 degrees. Spray Bundt pan with vegetable oil spray.

In a small bowl, mix ingredients for streusel topping until crumbly. Sprinkle topping over the bottom of prepared Bundt pan and set aside.

In a large bowl, sift together flours, salt, baking soda, baking powder, cloves & cinnamon. Mix until evenly distributed. Set aside.

In another large bowl, mix oil, brown sugar, egg whites, applesauce and vanilla with an electric mixer until fully blended and smooth.

In a small bowl, mix together apples and lemon juice. Add the flour mixture and apple-lemon mixture alternately to the liquid mixture beginning and ending with the flour. Fold nuts into the batter being careful not to over mix.

Pour batter evenly into prepared pan. Bake on middle rack of oven for 55 minutes or until a cake tester inserted into the center of the cake comes out moist but not wet. Remove from oven and let cool on wire rack for 5 minutes.

Jones :: Aug.21.2007 :: Desserts ::

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