Substituting applesauce greatly lowers cake's fat

Dear Jeanne: Can you please adjust this? Do you think Splenda could be used instead of sugar? — Barb Wagner, Sarasota, Fla.

Dear Barb: I greatly reduced the fat and replaced it with applesauce, which works very well in an apple cake. You could use Splenda if you like, but I prefer to use the real thing.

I've reduced the amount slightly and substituted brown sugar for a portion. I like to bake this cake in a Bundt pan, but you can bake it in a 9-by-13-inch pan. (The baking time is slightly longer in a Bundt pan.) I also think that cutting the apples into very small pieces is better than cutting it into big chunks, as the cake tends to fall apart if the apple pieces are too big.

CHUNKY APPLE CAKE

1 1/2 cups oil

3 eggs

2 1/3 cups sugar, divided

1 teaspoon vanilla

2 1/2 cups flour

1 teaspoon baking soda

1 1/2 teaspoons baking powder

3 cups apples, peeled, cored and cut into chunks

1 teaspoon salt

1 tablespoon cinnamon

Beat oil, eggs, 2 cups sugar and vanilla until fluffy. In a separate bowl, sift flour, baking soda, baking powder and salt. Combine fluffy and sifted mixes. Place batter in a 9-by-13-inch pan. Push apples down on batter. Combine 1/3 cup sugar and 1 tablespoon cinnamon; sprinkle over batter. Bake at 350 F for 1 hour.

Makes 12 servings.

REDUCED-FAT CHUNKY APPLE CAKE

3/4 cup liquid egg substitute or egg whites

1 cup brown sugar

3/4 cup granulated sugar

1 teaspoon vanilla extract

1 cup applesauce

1/3 cup canola oil

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon salt