3 c. peeled, cored & diced McIntosh apples
1 tbsp. vegetable oil
Scant 1 tsp. cinnamon

CAKE:

2 egg whites or 1 extra lg. egg
1/4 c. vegetable oil
1/2 tsp. cinnamon
1 tbsp. unsweetened orange juice concentrate
3 tbsp. unsweetened pineapple juice concentrate
1/2 c. unsweetened apple juice concentrate
1 1/2 c. all-purpose flour
1 1/4 tsp. baking soda

Preheat oven to 350 degrees. Oil an 8 x 8 x 2 inch glass baking dish. To prepare topping: In a large bowl, toss together apples, oil and cinnamon. Spread mixture evenly into prepared baking dish. To prepare cake: In a large bowl combine egg, oil, cinnamon and concentrates; beat well by hand. Add flour and beat for 2 minutes by hand. Stir in baking soda quickly and then mix (28 to 30 beats); immediately pour over apple mixture. Bake 30 minutes at 350 degrees.

Turn down oven to 325 degrees and bake 5 more minutes or until a cake tester inserted in center of cake comes out clean. Remove baking dish from oven and place on a wire rack. Cool 20 minutes before loosening cake with a knife. Invert cake onto serving platter. Serve warm or cold. To store, place cooled cake in an airtight container and refrigerate or freeze. Yield 9 servings. Exchanges: 1 starch, 1 1/2 fat, 1 fruit.