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| 4 | Apples; peel/slice |
| 1 Esslöffel | sugar |
| 1 Esslöffel | Frozen apple juice concentra undiluted |
| 2 Teelöffel | cinnamon ground |
| 1 1/2 Tasse | flour unbleached |
| 1 1/2 Tasse | whole wheat flour |
| 3/4 Tasse | sugar |
| 1 Esslöffel | baking powder |
| 1/2 Teelöffel | salt |
| 1/4 Tasse | Apple sauce |
| 1 Tasse | apple juice |
| 4 Teelöffel | vanilla |
| 1 | egg |
| 5 | egg whites |
| 1/2 Tasse | orange juice |
| 1/4 Tasse | canola oil |
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Spray ring mold or fluted tube pan with nonstick vegetable coating. Place apples in large bowl. In separate bowl, combine 1 tablespoon sugar, 1 tablespoon apple juice concentrate and cinnamon. Pour over sliced apples and stir until apples are evenly covered. Set aside. In separate bowl, mix together flours, 3/4 cup sugar, baking powder and salt. Stir in oil, 1 cup apple juice concentrate, vanilla, egg, egg whites and orange juice. Pour half of batter into prepared mold. Layer half of apple mixture over batter then repeat with remaining batter and apples. Bake at 350 degrees F for 1 1/2 hours, remove from oven. Allow to cool before removing from pan. Nutrition (per serving): 295 calories Total Fat 6 g (18% of calories)
D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80ss
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