2 1/4 c. unbleached flour
2 tsp. baking powder
1/2 tsp. baking soda
3/4 c. sugar
2 eggs, beaten
2 egg whites
1/2 c. corn oil
1 c. plain non-fat yogurt
2 1/2 c. unpeeled cooking apples, cored and diced
1/2 c. nuts, chopped

GLAZE:

2 tbsp. frozen apple juice concentrate, thawed
1/4 c. sugar

Preheat oven to 350 degrees. In a large mixing bowl, combine flour, baking powder, baking soda, and sugar. Stir in beaten eggs, egg whites, corn oil, and yogurt. Mix well. Add the apples and nuts. Pour the batter into a bundt pan sprayed with non-stick vegetable coating. Bake in preheated oven for 40 minutes or until a toothpick inserted in cake comes out clean. Cool on wire rack.

GLAZE: Combine concentrate and sugar in saucepan. Cook over low heat until sugar is dissolved. Bring mixture to a boil, low heat and simmer 5 minutes. Brush on cooled cake if desired.