Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Margarine, soft 1/2 ts Salt
2/3 c Brown sugar, packed 2 Apples, medium, cored,
1 1/2 c Buttermilk, or soured milk -finely chopped
1 c All-purpose flour 1/4 c Brown sugar, packed (FOR
1 c Whole wheat flour, or white -TOPPING)
- wheat germ or bran 2 ts Cinnamon
1 ts Baking powder 2 tb Pecans or walnuts,chopped
1 ts Baking soda 1/4 c Shredded coconut
1 tb Cinnamon -nuts, (optional)

Substitutions tested by E. Rodier Dec 94. Soured milk: 1 tb. lemon
juice, fill with milk to 1 cup measure, milk power added to make it
thicker. Whole-wheat flour: if not available, use 2 tb. wheat germ
or bran, fill up cup with all-purpose flour.

Lightly grease and flour a 9 inch square cake pan or Bundt pan. In
large bowl, beat together margarine and sugar until combined; beat in
buttermilk. Add flours, baking powder, baking soda, cinnamon, salt
and apples; mix until combined. Spread batter evenly in pan.
TOPPING: Combine sugar, cinnamon and nuts or coconut; sprinkle over
batter. Bake in 350 F oven for 40 to 45 minutes or until toothpick
inserted in center comes out clean. Let cool in pan.

Recipe states 192 calories, 5 gm fat, 1 mg cholesterol, 168 mg
sodium, 4 gm protein, 35 gm carbohydrate.

12 Servings Source: Adapted from The Lighthearted Cookbook by Anne
Lindsay

From: Elizabeth Rodier Date: 12-22-94
Submitted By JULIE GLEITSMANN On 11-17-95

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