2 : c Flour
1/4 : ts Salt
1 : c Soft butter
1 : c Sugar
1 : tb Grated orange peel
5 : Eggs, room temperature
12: Bake 30-35 minutes or until toothpick inserted in center comes out clean
0: Preheat oven to 350F
1: In a large bowl, combine Bisquick, both sugars and orange peel
2: Add margarine and half of the applesauce
3: With a pastry blender cut in margarine until mixture resembles lumpy crumbs
4: Remove 1/4 cup and set aside
5: To remaining mixture, add add cinnamon, baking powder, baking soda, ginger and the rest of the applesauce
6: In another small bowl, whisk together buttermilk, egg substitute and orange juice
7: Add to mixture in large bowl; mix until just combined
8: Batter will be lumpy
9: Spray a 9-inch round baking pan with non-stick cooking spray
10: Spread batter evenly into the pan
11: Add the oatmeal to the reserved crumb mixture and work with a fork; distribute this on top of batter
13: Cool on rack for 15 minutes
14: Invert cake onto rack and cool completely
15: Cook's Notes : The texture of lowfat cakes is often too smooth
16: But this cake is crumbly; in part because of the still cold whipped margarine and because we combine wet into dry and don't over mix
17: The toothpick came clean at 25 minutes
18: I turned off the heat and left the cake in the oven until my nose told me it was dry (35 minutes total time)
19: This cooking on stored heat has helped reduced fat muffins
20: -- pat "Low-fat and cholesterol-free, enjoy a delicious slice at breakfast with tea, or for a mid-day coffee break
21: " Sourced at Copyright 1998 Calorie Control Council http://www
22: caloriecontrol
23: org/recipes
24: html >Tested and submitted by Pat Hanneman Eat-lf
25: (mc-PER SERVING 18% cff: 147 calories, 3g protein, 3g fat, 27g carbohydrate, 0mg cholesterol, fiber 1g
26: ) Recipe by: revised: Calorie Control Council (1998) Posted to MC-Recipe Digest by KitPATh <phannema@wizard
27: ucr
28: edu> on Apr 09, 1998