Prep 25 mins
Cook 1 hr 15 mins
- 4 -5 baking apples (such as Granny Smith) or 4 -5 cooking apples (such as Granny Smith)
- 2 cups granulated sugar
- 5 tablespoons granulated sugar
- 2 teaspoons cinnamon, ground
- 3 cups all-purpose flour
- 1 1⁄4 teaspoons salt (optional)
- 1 1⁄2 teaspoons baking soda
- 1 1⁄2 teaspoons baking powder
- 1 cup egg substitute
- 1 cup applesauce
- 2 teaspoons vanilla extract
- 1⁄3 cup orange juice
- 1 1⁄2 cups powdered sugar
- 2 tablespoons solid-type fat-free margarine or 2 tablespoons pourable fat-free margarine
- 1 -2 tablespoon water
- Preheat the oven to 350.
- Spray a Bundt pan with vegetable oil spray.
- Dust with flour, completely covering surfaces.
- Tap out excess flour; set aside. Peel, core and thinly slice the apples into a bowl.
- Combine 5 Tbsp sugar with the cinnamon; sprinkle over the apples and toss to cover them evenly; set aside. In a large mixing bowl, combine the flour, remaining 2 cups sugar, salt, soda and baking powder.
- Whisk to blend evenly.
- Add the egg sub stitute, applesauce, vanilla and orange juice. With an electric mixer, blend on low speed for 1 minute; increase speed and blend an additional 3 minutes.
- Fill the prepared pan with alternating layers of batter, then apples, then batter, then apples, ending with batter.
- Bake for one hour and 30 minutes or until a tester comes out clean.
- Remove to a wire rack for 10 minutes, then invert to remove from the pan and continue to cool.
- Meanwhile prepare the glaze by mixing the ingredients until smooth.
- Drizzle on the cooled cake.
- Happy eating Susannah Richland, WA (where my apple trees are producing their wonderful harvest)