- 1 cup grated fresh apples, about 2 apples
- 1/2 cup unsalted butter
- 1/4 cup canola oil
- 1-1/2 cups granulated sugar
- 2-1/2 cups sifted cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 eggs, 2 egg whites; or 8 ounces (1 cup) egg-substitute
- 1 cup low-fat buttermilk
- 1 cup powdered sugar
- 1/4 cup skim milk
Preheat oven to 325 degrees F.
Peel, core, grate and measure apples.
In a large mixing bowl, combine butter, oil and sugar; beat until well-blended, 10 or 15 minutes.
In a separate large bowl, mix together cake flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
Add eggs to butter mixture, and beat at low speed, mixing well. Combine grated apple and buttermilk; to it, in 3 portions, add flour mixture, alternating with apple-buttermilk; beat at low speed. Do not over beat.
Grease and flour a non-stick Bundt pan; pour batter into pan. Bake 45 minutes; when the cake-tester comes out clean, it is done. Cool completely before turning out onto a pretty cake platter. Mix milk with powdered sugar, and dribble over cake.
Yield: 6 to 8 servings.