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Chunky Apple Cake

Makes 12 serving

• 1 1/2 cups oil
• 3 eggs
• 2 cups sugar
• 1 teaspoon vanilla
• 2 1/2 cups flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 3 cups apples, peeled, cored and cut into chunks

TOPPING

• 1/3 cup sugar
• 1 tablespoon cinnamon

In a bowl, combine the oil, eggs, 2 cups sugar and vanilla, and beat until fluffy. Sift together the flour, baking soda, baking powder and salt. Stir the dry ingredients into the oil-egg mixture, stirring just until combined.

Pour batter in a 9-by-13-inch pan. Push apples down on batter. Combine 1/3 cup sugar and 1 tablespoon cinnamon; sprinkle over batter.

Bake in a preheated 350-degree oven for 1 hour.

Per serving: 522 calories, 29 g fat, 47 mg cholesterol, 358 mg sodium, 64 g carbohydrates, 4 g protein, 2 g fiber.

I greatly reduced the fat and replaced some of it with applesauce, which works very well in an apple cake. You could use Splenda if you like, but I prefer the real thing. I have reduced the amount of sugar slightly and substituted brown sugar for part of it.

I like to bake this cake in a bundt pan, but you can bake it in a 9-by-13-inch pan. (The baking time is slightly longer in a bundt pan.) I also think that cutting the apples into very small pieces is better than cutting them into big chunks, as the cake tends to fall apart if the apple pieces are too big.

Also try Chunky Apple Cake that won't pack on the pounds

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