Recipe: Light Albuquerque Apple Cake

LIGHT ALBUQUERQUE APPLE CAKE

1 tablespoon, plus 3 cups unbleached flour, divided use
1 2/3 cups granulated sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup liquid, fat-free egg substitute
1/2 cup canola oil
1/2 cup cultured buttermilk
2 teaspoons vanilla extract
3 medium tart, green apples, such as Granny Smith, cored and grated (about 3 cups)
1/2 cup chopped walnuts, toasted (optional)

Heat oven to 350 degrees F. Lightly coat a 13x9x2-inch baking pan with corn-oil cooking spray. Dust lightly with the 1 tablespoon of flour. Set aside while preparing the batter.

In the large bowl of an electric mixer, combine the 3 cups of flour, sugar, cinnamon, baking soda and salt. On low speed, beat 30 seconds to 1 minute to mix ingredients.

In a separate container, combine the egg substitute, oil, buttermilk and vanilla extract. On medium speed, beat the liquid ingredients into the dry ingredients until just moistened. Do not overmix. Stir in the grated apples and toasted walnuts, if using. Spoon batter into prepared pan.

Bake 40 to 45 minutes or until the top is firm to the touch and a pick inserted in the center comes out clean. Cool on a wire rack.

Makes 1 (13x9-inch) cake, 16 servings
From: Recipelink.com
Source: Old newspaper recipe clipping: Unknown newspaper, Scottsdale, AZ, not dated