While I was working yesterday — yes, on a Sunday! — I moved a pile of papers on my desk and uncovered yet another interesting cookbook. This time, it’s “Quick & Healthy Recipes and Ideas” by registered dietitian Brenda Ponichtera, which she says is “for people who say they don’t have time to cook healthy meals."
With apple season still in full swing, I turned to the A section in the index and found the following cake recipe.
“This moist cake is a family favorite,” touts Ponichtera. “It is a low-sugar and low-fat version of a popular dessert.”
Preheat oven to 350 degrees. In a small bowl, mix 2/3 cup granulated sugar or the equivalent in artificial sweetener, ½ cup brown sugar, ½ cup egg substitute (equal to 2 eggs) and ¼ cup canola oil.
In a large bowl, mix 2/3 cup unbleached all-purpose flour, 2/3 cup whole-wheat flour, ½ cup oat bran, 1½ teaspoons baking soda, 1 teaspoon ground cinnamon and ¼ teaspoon ground allspice. Add egg mixture to dry ingredients and mix just until moistened. Stir in 3 cups finely chopped apples (unpeeled).
Pour batter into a 9- by 13-inch baking pan that has been sprayed with nonstick cooking spray.
Optional topping: Combine ¾ cup oats (quick or old-fashioned), 1½ tablespoons firmly packed brown sugar and 1½ tablespoons soft margarine. Sprinkle over cake batter.
Bake for 25 to 30 minutes.