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Jewish Apple Cake

This moist cake, with two layers of cinnamon-seasoned apples, makes a yummy snack or breakfast treat. "My family loves Jewish Apple Cakes, so this low-fat version became an instant favorite," says Kylene Konosky of Jermyn, Pennsylvania.

16 ServingsPrep: 20 min. Bake: 70 min. + cooling

Ingredients

2 tablespoons reduced-fat cream cheese, cubed
1 cup plus 3 tablespoons sugar, divided
1 cup packed brown sugar
2 eggs
3 egg whites
1/2 cup unsweetened applesauce
1/2 cup orange juice
1/3 cup canola oil
2-1/2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
3-1/2 cups sliced peeled apples
2 tablespoons chopped walnuts
1 tablespoon ground cinnamon
2 teaspoons confectioners' sugar

Directions

In a bowl, beat the cream cheese, 1 cup sugar and brown sugar until
blended. Add eggs and egg whites, one at a time, beating well after
each addition. Add the applesauce, orange juice, oil and vanilla;
beat until smooth. Combine flour and baking powder; add to egg
mixture and mix well. In a bowl, toss the apples, walnuts, cinnamon
and remaining sugar.
Coat a 10-in. fluted tube pan with cooking spray and dust with flour.
Spoon a third of the batter into prepared pan. Top with half of the

2 of 2

Jewish Apple Cake (continued)

Directions (continued)

apple mixture. Top with another third of the batter and the
remaining apple mixture. Top with remaining batter. Bake at 350°
for 70-80 minutes or until a toothpick inserted near the center
comes out clean. Cool for 10 minutes before removing from pan to a
wire rack to cool completely. Dust with confectioners' sugar. Yield:
16 servings.

Nutrition Facts: One piece equals 285 calories, 7 g fat (1 g saturated fat), 28 mg cholesterol, 73 mg sodium, 53 g carbohydrate, 2 g fiber, 4 g protein.