Ingredients
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1 teaspoon sugar
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1/4 cup warm water (110 F)
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2 1/4 teaspoons dry yeast, from jars (or 1 pack dry yeast)
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1 cup water
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2 teaspoons maple flavoring
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3 tablespoons canola oil
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3 cups all-purpose flour (I made it with half and half white and whole wheat)
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1/2 cup Splenda granular (sugar substitute)
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1/2 teaspoon salt
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2 eggs (or 4 egg whites)
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2 teaspoons cinnamon
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1/3 cup Splenda granular (sugar substitute)
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1 tablespoon cocoa
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3/4-1 cup coarsely chopped peeled apple (with a bit of lemon juice, cinnamon and Splenda sprinkled on)
Instructions
- Put sugar and yeast in 1/4 cup of warm water and set aside for 10 minutes or so.
- Heat 1 cup water in the microwave 1 minute. Add oil to water and maple flavoring.
- Put flour, sugar, salt into the processor. While machine is running, add eggs, water-oil and yeast mixture and run for 1-1/2 minutes. The dough is quite sticky and moist. Add apples and process just to mix.
- Pour and spread 1/2 of the dough into a sprayed 10" ring-form, bundt or springform. I used a 10" angel food pan with the loose bottom. Put half of the cinnamon- Splenda-cocoa mix on the dough. Put the rest of the dough on by spoonfuls and spread carefully. Top with the rest of the cinnamon-Splenda-cocoa mixture.
- Cover and let rise until it fills the pan. Maybe 1-1/12 hours. It rises faster than if it had lots of sugar in it.
- Bake in a 350 degree oven 45-50 minutes, until it is golden. Let cool in the pan 20 minutes and then promptly remove. The bottom can get soggy if you leave it in too long.
- Cool completely and serve. This cake freezes well.