9 Servings
Cake Uncategorized
Pil Berries Corn Apple Cake
1 1/2 c pberries
1/4 c Water
7 tb ar; divided
Vegetable cooking spray
2 tb nstarch
1/2 ts und nutmeg; divided
1 3/4 c -purpose flour; divided
3 tb garine
1 tb nuts; finely chopped
1 1/2 ts ing powder
1/2 ts ing soda
1/8 ts Ground ves
2 whites
1 c Unsweetened lesauce
Oven: 350F / 180C Spray 8-inch square baking pan with nonstick cooking oil. Sugar: 2 Tbsp. and 5 Tbsp. Flour: 3/4 cup and 1 cup. 1/ and gt; Combine berries and water in small saucepan. Bring to a boil over high heat. Reduce heat to medium. Combine 2 tablespoons sugar, cornstarch and 1/4 teaspoon nutmet in small bowl. Stir into raspberry mixture. Cook and stir until mixture boils and thickens. Cook and stir 2 minutes more; set aside. 2/ and gt; Combine 3/4 cup flour and remaining 5 tablespoons sugar in medium bowl. Cut in margarine with pastry blender until mixture resembles coarse meal; set aside 1/2 cup crumb mixture for topping. 3/ and gt; Add remaining 1 cup flour, walnuts, powder, soda, 1/4 tsp. nutmeg, and cloves to crumbs. Add egg whites and applesauce; beat until well combined. Spread half of batter into prepared backing pan. Spread raspberry mixture over batter. Decorate as follows: drop remaining batter into small mounds on top in a pattern (diagonals or lattice). Sprinkle with reserved topping. 4/ and gt; Bake 40 to 45 minutes or until edge start to pull away from side of pan. Serve warm or cool. Posted to MC-Recipe Digest V1 #167 Date: Wed, 24 Jul 1996 11:41:58 -0700 (PDT) From: PatH and lt;phannema and at;wizard.ucr.edu and gt; NOTES : PIL =3D Publications International, Ltd (Illinois) Dietary Exchanges for 1/9: 1 starch, 1-1/2 fruit, 1 fat
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