Preheat oven to 350°F. Lightly coat a
13x 9 x
Place the apples, lemon juice, brown sugar, cinnamon, nutmeg, and dried cranberries in a medium bowl. Toss gently to combine; reserve.
Place the flour, baking powder, and salt in a medium bowl. Mix on speed 1/Low to blend and aerate, 15 seconds; reserve.
Place the granulated sugar and butter in a large bowl. Mix on speed 2/Low to cream until well blended, 1 minute. Add eggs and vanilla; mix on speed 2/Low until smooth and creamy, about 50 seconds. Add the flour mixture; mix on speed 1/Low until combined and smooth, 1 minute. Batter will be very
thick. Spread ²/³ of the batter in the prepared pan. Top evenly with the apple and cranberry mixture. Spoon the remaining batter randomly over the top of the apple mixture. Bake in preheated oven for 55 to 60 minutes, until a tester inserted in the center comes out clean. Cool in pan on a wire rack for at least 30 minutes before cutting.
*About 1½ pounds apples before trimming.
Nutritional information per serving (24 pieces): Calories 253 (31% from fat) • carb. 56g • pro. 3g
•fat 9g • sat. fat 5g • chol. 75mg • sod. 151mg
•calc. 31mg • fiber 2g
Sunshine Chiffon Cake
Made with oil rather than butter or
shortening, chiffon cakes are moist and light in texture. With flecks of fresh citrus, this one is good on its own, or served with sliced fresh fruit.
Preparation: 15 minutes or less, baking time 60 to 70 minutes.
Makes 16 servings
2¼ cups cake flour
1½ cups granulated sugar, divided
1tablespoon baking powder ¼ teaspoon salt
1tablespoon finely chopped lemon zest
1tablespoon finely chopped orange zest
½ cup orange juice
¼cup fresh lemon juice
¼cup frozen orange juice concentrate, thawed,
not reconstituted
½cup flavorless vegetable oil 1½ teaspoons vanilla extract
½teaspoon almond extract
2 large egg yolks
7 large egg whites
¼ teaspoon cream of tartar confectioners’ sugar for dusting
Preheat oven to 325°F. Cut a ring of parchment to fit the top of a
Place the flour, 1¼ cups of the sugar, baking powder, and salt in a large mixing bowl. Mix on speed 1/Low to blend and aerate, 10 seconds. Make a well in the center of the flour mixture. Add the zests, juices, oil, orange juice concentrate and extracts to the well; mix on speed 2/Low for 30 seconds and scrape the bowl. Add the yolks and mix on speed 2/Low for 30 seconds longer; scrape the bowl and reserve.
Clean the beaters with hot water and soap; dry completely. Place the egg whites and cream of tartar in a second bowl (stainless, glass or copper, not plastic). Beat on speed 5/High until soft peaks form, about 1½ minutes. After soft peaks form, add the remaining
¼cup of sugar ½ tablespoon at a time, until the egg whites are stiff and shiny, but not dry, 3 to 4 minutes. Stir 1 cup of the egg whites into the reserved batter, then gently fold the remaining egg whites into the batter ¹/³ at a time.
Gently spoon into the prepared pan and bake in the preheated oven for 60 to 70 minutes, until a cake tester comes out clean when tested. Invert the pan immediately onto a wire rack and let the cake cool completely in the pan upside down on the rack. Run a
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