5 cups chopped peeled Golden Delicious or Rome apple (about 4 large)
2 tablespoons granulated sugar, divided
1 1/2 cups all-purpose flour
1/3 cup granulated sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3/4 cup low-fat buttermilk
1/4 cup egg substitute
2 1/2 tablespoons vegetable oil
1 1/2 teaspoons grated lemon rind
1/2 cup raisins
1/2 cup packed brown sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 1/2 tablespoons chilled stick margarine
2 teaspoons light-colored corn syrup
How to Make It
Preheat oven to 475°.
Arrange apples in a single layer on a jelly-roll pan coated with cooking spray, and sprinkle with 1 tablespoon granulated sugar. Bake at 475° for 8 minutes, stirring well. Sprinkle with 1 tablespoon granulated sugar; bake an additional 7 minutes or until apples are slightly soft. Cool.
Reduce the oven temperature to 375°. Lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine with next 6 ingredients (flour through 1/8 teaspoon nutmeg). Combine buttermilk, egg substitute, oil, and rind, stirring well with a whisk. Add to flour mixture, stirring just until moist. Gently fold in apples and raisins. Spoon mixture into a 10-inch springform pan coated with cooking spray; place pan on a baking sheet.
Combine brown sugar, 3 tablespoons flour, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg; cut in margarine and corn syrup with a pastry blender or 2 knives until the mixture resembles coarse meal. Sprinkle evenly over batter in pan. Bake at 375° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.
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I'm surprised this cake has never been reviewed. It's a great way to use some of the apples you picked in the fall, or any time with a firm, baking-type apple. I used an apple something like a Braeburn from my own tree. The apples are greater in volume than the cake batter itself, but this bakes up nicely. And the toppiing, I'm guessing due to the little bit of corn syrup, makes a crunchy-candy like topping. If you like a softer streusel, leave it out. I may up the spices in the batter a little big next time I make this cake, and I did use real butter instead of margarine (which none of Cooking Light's recipes call for any more), and I used one real egg instead of egg substitute. This time I made half a recipe and baked it in a 5x7 inch glass pan for 30 minutes. It made a lovely dessert with a little ice cream.
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