Cookie
Administrator
Preheat oven to 350F
Coat a 10 cup bundt pan with cooking spray. Dust with flour.
1/4 cup canola oil
1/4 cup apple butter
1/4 cup apple juice
1 tsp. vanilla extract
1 1/2 cups whole grain pastry flour
1 cup granulated sugar
2 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground allspice
1/4 tsp. salt
8 large egg whites, at room temperature
4 tbsp. confectioners' sugar
1/4 cup maple syrup
12 servings
In a small bowl, whisk together the oil, apple butter, apple juice, and vanilla.
In a large bowl, mix the flour, granulated sugar, baking powder, cinnamon, cloves, allspice, and salt.
Whisk in the apple juice mixture.
Place the egg whites in another large bowl.
Using an electric mixer on medium speed, beat until foamy.
Add 2 tbsp. of the confectioners' sugar.
Increase the speed to high and beat until stiff, glossy peaks form.
Fold into the batter until no streaks of white remain.
Pour into the prepared pan.
Bake for 20 to 25 minutes, or until a wooden pick inserted in the center comes out clean.
Cool on a rack for 5 minutes.
Remove from the pan and place on the rack.
Use a wooden skewer to poke holes in the top of the cake.
Place the maple syrup in a small microwaveable bowl.
Microwave on high power for 30 seconds or until warm.
Drizzle evenly over the cake and let cool completely.
Dust with the remaining 2 tbsp. of the confectioners' sugar.
Coat a 10 cup bundt pan with cooking spray. Dust with flour.
1/4 cup canola oil
1/4 cup apple butter
1/4 cup apple juice
1 tsp. vanilla extract
1 1/2 cups whole grain pastry flour
1 cup granulated sugar
2 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground allspice
1/4 tsp. salt
8 large egg whites, at room temperature
4 tbsp. confectioners' sugar
1/4 cup maple syrup
12 servings
In a small bowl, whisk together the oil, apple butter, apple juice, and vanilla.
In a large bowl, mix the flour, granulated sugar, baking powder, cinnamon, cloves, allspice, and salt.
Whisk in the apple juice mixture.
Place the egg whites in another large bowl.
Using an electric mixer on medium speed, beat until foamy.
Add 2 tbsp. of the confectioners' sugar.
Increase the speed to high and beat until stiff, glossy peaks form.
Fold into the batter until no streaks of white remain.
Pour into the prepared pan.
Bake for 20 to 25 minutes, or until a wooden pick inserted in the center comes out clean.
Cool on a rack for 5 minutes.
Remove from the pan and place on the rack.
Use a wooden skewer to poke holes in the top of the cake.
Place the maple syrup in a small microwaveable bowl.
Microwave on high power for 30 seconds or until warm.
Drizzle evenly over the cake and let cool completely.
Dust with the remaining 2 tbsp. of the confectioners' sugar.
