2 1/4 c Unsifted all-purpose flour 1 1/2 c Unsweetened applesauce
2 ts Baking soda 2 Small Granny Smith or other
1 ts Ground cinnamon -baking apples, cored and
1/4 ts Salt (opt.) -sliced
1 c Lightly packed light-brown Walnut Topping (recipe
– sugar -follows)
1/2 c Olive oil
1. Grease 9-inch springform pan; set aside. In small bowl, combine
flour, baking soda, cinnamon, and salt, if desired. Heat oven to
325’F.
2. In large bowl, with electric mixer, beat brown sugar, oil, and
applesauce until well mixed. Beat in flour mixture until smooth. Spoon
batter into greased pan. Arrange apple slices in circles, slightly
overlapping, over the batter. Cover top of pan with aluminum foil.
3. Bake cake 55 minutes. Meanwhile, prepare Walnut Topping. Sprinkle
top- ping over hot cake and return to oven. Continue to bake cake
covered 20 to 25 minutes more or until cake tester in- serted in the
center of cake comes out clean. Remove foil and cool cake in pan on
wire rack 10 minutes. Remove rim from pan; cool cake completely.
Walnut Topping: In 1-quart saucepan, heat 1/4 C olive oil. Add 2/3 C
coarsely chopped walnuts; fry walnuts until golden brown. Stir in 1/3
C sugar, and 1 T all-purpose flour until well mixed and remove from
heat.
Country Living/Nov/90 Scanned & fixed by DP & GG
Yields
10 servings