You’ll be surprised at the flavor and light texture of this apple cake, which uses nonfat egg substitute and applesauce rather than traditional oil.
When making a low-fat cake it’s important not to overmix the ingredients, or you’ll wind up with something that’s tough and rubbery. Mix the batter in the same way you would muffin batter--quickly stirring just enough to moisten all ingredients. Another tip for making this cake: Don’t overbake it or it will be dry.
I like to lightly butter the pan to give the cake crust flavor and help in browning. Use your favorite apples, which add moisture to the cake. I like Jonagold, but Granny Smith, Jonathans and Golden Delicious work well also.