Food Fight

My mom was never much of a baker, but the one thing that she made fairly often was apple cake. I have carried on the tradition and make it quite a bit myself, mainly because it is insanely easy and delicious. It has always been a huge hit and people always ask for the recipe.

I haven’t made it in a while with my whole attempt to eat healthy and all. I swore myself off of it earlier this year when I polished off an entire 9×13″ pan by myself in three days. Tonight, I figured out how many calories that was: 3350, with well over half coming from sugar! (So I can blame one of the extra pounds I now have on that single pan.)
Now that it is fall, and I am faced with needing to bake something to take into the office, I of course turn to my old standby of apple cake. The orginal recipe comes from one of my parents’ trips to Apple Hill back in the day. I have modified it by reducing the oil and sugar, and by using whole wheat flour. I suppose you could really cut down on the calories by using a sugar substitute, but I am not into those. The result is more of an apple muffin-type taste, but I still think it is pretty good. This new recipe is only 76 calories per 2×2″ square as opposed to the original of 116 calories (35% fewer calories).

Note: I can’t find my 9×13 pan. If you have an extra one floating around, that might be mine from last time I brought something to your house. Or it might not be mine, but I’d still like it. Can I have it? Thanks!

Healthier Apple Cake

Combine:
1 c. sugar
1/4 c. oil
1/2 c. unsweetened apple sauce
4 egg whites
4 cups diced apples (don’t peel)

Sift together and add:
2 c. whole wheat pastry flour
1 t. salt
2 t. cinnamon
1 t. nutmeg
2 t. baking soda

Pour into greased 9×13″ pan and bake for one hour at 350 degrees.