Apple Streusel Gingerbread Cake

Ingredients
Streusel Topping (recipe follows)
1/2 cup/125 mL brown sugar
6 tbsp/90 mL butter or margarine
1-1/2 tsp/7.5 mL baking soda
1 tbsp/15 mL WATKINS Ginger
2 tsp/10 mL WATKINS Cinnamon
1/2 tsp/2.5 mL salt
1/2 tsp/2.5 mL WATKINS Cloves (Ground)
2-1/2 cups/625 mL all-purpose flour
2/3 cup/160 mL 1% milk
1/3 cup/80 mL light molasses
4 large egg whites
1 tsp/5 mL WATKINS Original Double-Strength Vanilla  
1-1/2 cups/375 mL peeled, cored, and finely chopped apple
WATKINS Cooking Spray 
 

Streusel Topping
1/3 cup/80 mL all-purpose flour
2 tbsp/30 mL margarine or butter
2 tbsp/30 mL brown sugar
1/2 tsp/2.5 mL WATKINS Ginger
1/2 tsp/2.5 mL WATKINS Cinnamon

Combine all ingredients and mix with a fork until crumbly.

Cooking Directions

Prepare Streusel Topping; set aside. Preheat oven to 350ºF/180ºC. Spray a 9-inch/23-cm springform pan with Watkins Cooking Spray. In large mixing bowl, combine brown sugar, butter, soda, Ginger, Cinnamon, salt, and Cloves. Beat with an electric mixer on low until blended. Increase to high speed and beat until light and fluffy. Reduce speed to low; beat in flour, milk, molasses, egg whites, and Vanilla; stir in apples. Pour batter into pan. Crumble streusel over batter. Bake for 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. Remove side of pan and cool completely.

Makes 12 Servings.

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