Light Apple Cake

This lighter apple cake replaces most of the butter and whole eggs with canola oil, egg whites, apple juice concentrate, and applesauce, cutting the fat while tripling down on apple flavor. A blend of whole wheat and all-purpose flour gives it substance and a slightly nutty grain that works beautifully with the fruit.

The layered construction is what makes each slice interesting. Batter goes in first, then cinnamon-coated apple slices, then more batter and more apples. As the cake bakes for a full 90 minutes, those apple layers soften and release their juices into the surrounding crumb, creating pockets of concentrated fruit flavor throughout.

Kitchen Tips

• Toss the apple slices with the cinnamon-sugar mixture right after slicing so they absorb the seasoning while you make the batter.
• Five egg whites plus one whole egg gives the cake structure and lift without adding extra fat. Don’t substitute all whole eggs or it won’t be light.
• Cool the cake completely in the pan before turning it out. This cake is moist and tender, and it will break if you rush the unmolding.
• A generous 4 teaspoons of vanilla may seem like a lot, but it rounds out the apple flavor and gives the whole cake a warm, bakery-shop aroma.

Variations

• Add ½ cup of raisins or chopped walnuts to the apple layers for extra texture.
• Dust the finished cake with powdered sugar for a simple, elegant presentation.
• Swap orange juice for lemon juice and add a teaspoon of grated lemon zest for a brighter, tangier flavor.