Topping:
2 1/2 tablespoons soy margarine
3 1/2 cups Granny Smith apples, peeled and chopped
2 tablespoons sugar
2 tablespoons light brown sugar
1/2 teaspoon cinnamon
Cake:
1 cup flour
1/2 cup soy flour
1 cup light brown sugar, packed
1/3 cup soy margarine
1/2 cup pumpkin, canned is fine
1/4 cup soy sour cream
2 tablespoons sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1 teaspoon baking soda
2 whole eggs, or egg substitute
1/2 teaspoon sea salt
1/4 cup unsweetened applesauce
For the topping, melt the 2 1/2 tbls soy margarine in a pan. Add the apples and saute until lightly browned – approx. 5 minutes over medium heat. Add the sugars and cinnamon and saute until golden brown – approx 2 more minutes. Set aside.
For the cake, preheat the oven to 350 degrees. Butter a 9″ springform pan and set aside.
Combine the flour, soy flour, 1 cup brown sugar, 1/2 cup soy margarine and salt in a bowl. Beat until it resembles crumbs. Set aside 2/3 cup for the topping.
To the remaining mixture add the pumpkin, soy sour cream, 2 tbls sugar, spices and baking soda – beat until smooth. Beat in the eggs, one at a time, and then the applesauce.
Spread the batter in the prepared pan and add the apples evenly over the batter. Top with the 2/3 cup topping you set aside earlier.
Bake 1 hour, or until a toothpick inserted in the center comes out clean and the top is light golden. Allow to cool about 15-20 minutes before removing from pan.
Serves 8.
Nutritional Analysis Per Serving:
Calories: 338
Fat: 15 grams
Saturated Fat: 3 grams
Cholesterol: 47 mg
Total Carbs: 48 grams
Protein: 5 grams