Nonna's Raw Apple Cake

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* Exported from MasterCook *

 

Nonna's Raw Apple Cake

 

Recipe By :

Serving Size : 14 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 3/4 cups sifted all-purpose flour

2 teaspoons baking powder

5 cups peeld, cored, and thinly sliced apples -- (about 5 small

or 4 medium-size apples)

2 teaspoons ground cinnamon

1 cup sugar -- plus 3 tablespoons

6 tablespoons vegetable oil

2 large eggs

1 large egg white

1/2 cup unsweetened applesauce

1/3 cup fresh orange juice

3 teaspoons vanilla extract

 

ALBA BRAGOLI-HARDING, Norfolk, Virginia

 

Born in Italy and taught to cook in Tuscany by her mother and grandmother, Alba

today has a son and two young grandchildren. When she's not practicing the

unusual profession of courtroom sketch artist, she enjoys preparing Italian

regional foods for her family. " This apple cake is my grandmother's recipe " , she

writes, " with the fat halved and applesauce added for moistness. Although in

true Italian fashion I never measure anything, this recipe can stand variation

quite well, also additions of raisins, walnuts, pine nuts, or chestnuts. My

family loves it, especially in fall and winter. "

 

Makes a 10-inch tube cake, 14 servings

 

The best apples to use for this cake are Galas, Golden Delicious, Ida Reds, or

JonagoIds because they're blessed with rich apple flavor and don't cook down to

mush. Four cups of thinly sliced apples go into the batter and one cup is

layered on top, giving the baked cake nice crunch.

 

TIP: Instead of coating the pan with nonstick spray, then dusting with flour,

you can use one of the nonstick sprays that also contains flour, saving yourself

an extra step.

 

1. With oven rack in middle position, preheat oven to 350F. Coat 10-inch tube

pan with nonstick cooking spray, then dust with flour, tapping out excess. Set

pan aside.

 

2. Whisk flour and baking powder together in shallow bowl to combine; set aside

also.

 

3. Place sliced apples in large bowl, add cinnamon and 3 tablespoons sugar, and

toss well. Let stand while you prepare cake batter.

 

4. Using hand electric mixer at low speed, beat remaining I cup sugar with oil

until well blended-about I minute. Add eggs and egg white, applesauce, orange

juice, and vanilla and continue beating at low speed until well combined-about 1

minute.

 

5. Fold in reserved flour mixture, then 4 cups sliced apples together with all

accumulated juices. Pour into prepared pan, smoothing to edges, then arrange

remaining 1 cup sliced apples decoratively on top.

 

6. Bake until cake pulls from sides of pan, is springy to the touch, and a cake

tester inserted midway between edge and central tube comes out clean-about 1

hour and 10 minutes.

 

7. Cool cake in upright pan on wire rack 30 minutes, loosen around edge and

central tube, and invert on wire rack. Turn cake right- side up so apples are on

top and coot to room temperature before serving.

 

RE C I P E F R 0 M

 

Alba Bragoli-Harding; Norfolk, Virginia

 

Source:

" GMA's Cut the Calories Cookbook "

Copyright:

" 2000 Sara Moulton and Jean Anderson "

 

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Per Serving (excluding unknown items): 180 Calories; 7g Fat (33.1% calories from

fat); 3g Protein; 28g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 82mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0