Apple Bundt Cake
1 1/2 c whole wheat pastry flour
1 1/2 c white flour
1 T ground cinnamon
1 tsp baking soda
1 tsp salt
1 1/3 c canola oil
1 c Splenda
1 c sugar
3 eggs
3 c Granny Smith apples, peeled and chopped
1 c walnuts
1 tsp vanilla
Sift together dry ingredients and set aside.
In electric mixer bowl with paddle attachment, combine oil, sugar and eggs at high speed until lemon-colored.
Add the dry ingredinets just until incorporated.
Add apples, nuts and vanilla. Dough will be a bit stiff.
Pour batter into a greased 12-cup bundt pan. Bake 80 to 90 minutes or until toothpick inserted in middle comes out clean. Cool slightly before removing from pan. Serve with warm, sugar-free caramel sauce.
