Vegetable oil spray

STREUSEL TOPPING:

1/4 c. pecans, chopped
3 tbsp. all-purpose flour
3 tbsp. sugar
2 tsp. acceptable vegetable oil
1 tsp. ground cinnamon

CAKE:

2 c. whole wheat flour
2 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1 tbsp. baking powder
1/2 tsp. ground cloves
2 tsp. ground cinnamon
3/4 c. acceptable vegetable oil
1 3/4 c. firmly packed brown sugar
6 lg. egg whites
1 (4 1/2 oz.) jar strained applesauce (baby food)
1 tbsp. vanilla extract
2 1/2 c. chopped fresh apples (about 3 med.)
2 tbsp. fresh lemon juice
1/4 c. chopped pecans

Makes 1 Bundt cake. Serves 20. Preheat oven to 350 degrees. Spray a nonstick Bundt pan with vegetable oil spray.

In small bowl, mix ingredients for streusel topping until crumbly. Sprinkle topping over the bottom of prepared Bundt pan and set aside.

In a large bowl, sift together flours, salt, baking soda, baking powder, cloves and cinnamon. Mix until evenly distributed. Set aside.

In another large bowl, mix oil, brown sugar, egg whites, applesauce and vanilla with an electric mixer until fully blended and smooth.

In a small bowl, mix together apples and lemon juice. Add the flour mixture and apple-lemon mixture alternately to the liquid mixture, beginning and ending with the flour. Fold nuts into the batter, being careful not to over mix.

Pour batter evenly into prepared pan. Bake on middle rack of oven for 55 minutes, or until a cake tester inserted into the center of the cake comes out moist, but not wet. Remove from oven and let cool on wire rack.