Creamy Baked Apple Custard Cake

I've not tried this yet, but it sounded so yummy I had to share! From the December issue of Yoga Journal magazine. Preparation and cooking times are estimates. I bet this would be better with pecans instead of the called-for walnuts, but I'm posting it as written. :)

• Ready In: 1 hr 35 mins
• Serves: 8-10
• Yields: 1 cake

Ingredients

• 1⁄2 cup maple syrup
• 2  tablespoons  rice syrup
• 2  lbs granny smith apples, peeled,cored,and quarterd
• 2  tablespoons lemon juice
• 2  teaspoons cinnamon, divided
• 1⁄2 cup flour
• 1⁄2 cup  maple sugar
• 1⁄2 cup rolled oats
• 3⁄4 teaspoon baking powder
• 1  pinch salt
• 1⁄2 cup  chopped walnuts
• 2  whole eggs
• 2  egg whites
• 3  tablespoons  melted butter
• 1  cup skim milk
• 1  teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees Farenheit.
2. Butter an eight-inch round cake pan and line with parchment.
3. Combine the maple and rice syrup and pour the mixture into the prepared pan.
4. Cut about a third of the apples into quarter-inch-thick slices, and arrange in a spiral pattern on top of the syrup mixture so that they cover the bottom of the pan.
5. Grate the remaining apples and toss them with the lemon juice and one teaspoon of the cinnamon.
6. Combine the remaining cinnamon with the flour, maple sugar, oats, baking powder, salt, and walnuts; set aside.
7. In a separate bowl, beat the eggs with the egg whites until light and fluffy.
8. Add the melted butter, milk, and vanilla.
9. Stir the egg mixture into the dry ingredients and pour into the prepared pan.
10. Bake in the center of the oven until a toothpick inserted into the middle of the cake comes out clean, about 50 minutes.
11. Cool for 10 minutes on a cake rack, then invert onto a plate.
12. Serve warm.