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Preheat oven to 350°F. Lightly coat a
13 x 9 x 2-inch rectangular baking pan
(15-cup) with cooking spray.
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
1 tablespoon baking powder
¼ teaspoon salt
1 tablespoon finely chopped
lemon zest
1 tablespoon finely chopped
orange zest
½ cup orange juice
¼ cup fresh lemon juice
¼ cup frozen orange juice
concentrate, thawed,
not reconstituted
½ cup flavorless vegetable oil
1½ teaspoons vanilla extract
½ teaspoon 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 10-inch
angel food pan and place it in the pan.
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
¼ cup 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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