Categories: Cakes, Apples, Prodigy, Dec. 
      Yield: 12 servings 
  
      4    Apples; peel/slice 
      1 tb Sugar 
      1 tb Frozen apple juice concentra 
           - undiluted 
      2 ts Ground cinnamon 
  1 1/2 c  Unbleached flour 
  1 1/2 c  Whole wheat flour 
    3/4 c  Sugar 
      1 tb Baking powder 
    1/2 ts Salt 
    1/4 c  Applesauce 
      1 c  Apple juice 
      4 ts Vanilla 
      1    Egg 
      5    Egg whites 
    1/2 c  Orange juice 
    1/4 c  Canola oil 
  
  Spray ring mold or fluted tube pan with nonstick 
  vegetable coating. Place apples in large bowl. In 
  separate bowl, combine 1 tablespoon sugar, 1 
  tablespoon apple juice concentrate and cinnamon. Pour 
  over sliced apples and stir until apples are evenly 
  covered. Set aside. In separate bowl, mix together 
  flours, 3/4 cup sugar, baking powder and salt. Stir in 
  oil, 1 cup apple juice concentrate, vanilla, egg, egg 
  whites and orange juice. Pour half of batter into 
  prepared mold. Layer half of apple mixture over batter 
  then repeat with remaining batter and apples. Bake at 
  350 degrees F for 1 1/2 hours, remove from oven. Allow 
  to cool before removing from pan. Nutrition (per 
  serving):  295 calories  Total Fat  6 g (18% of 
  calories) Source: Wisconsin Department of Agriculture 
  : 
   
  D/L from Prodigy 12-14-94. Recipe collection of Sue 
  Smith. 1.80À