HARVEST APPLE COFFEE CAKE

Makes 12 slices

1.5 cups sugar (separated)
1 cup whole wheat pastry flour (try brown rice flour) – fine ground
2 cups plain flour
1.5 tsp gr cinnamon
1 tsp BP
6 egg whites
1 cup unsweetened applesauce
1 tsp vanilla extract
3 medium apples – peeled, cored & finely chopped
1/2 cup chopped walnuts
1 cup raisins

Preheat oven to 350 degrees F. Spray a 10″ bundt pan with cooking spray and set aside.

In largest bowl, stir tog 1 cup of the sugar, with rest of drys.

In another large bowl beat the egg whites with clean dry beaters until soft peaks form. Slowly beat in the remaining 1/2 cup sugar. Slowly beat in the applesauce & vanilla.
Then slowly beat in about 1/4 of the dry mixture.

Fold the egg whites into the remaining drys. Then fold in the apples, walnuts & raisins.

Pour batter into prepared tin, bake 1 hour then leave to cool in pan for 10 mins.
Invert onto a platter, remove from pan and cool slightly.
Sift icing sugar if desired and serve warm.