1 teaspoon sugar
1/4 cup warm water ( 110 F)
2 1/4 teaspoons dry yeast, from jars ( or 1 pack dry yeast)
1 cup water
2 teaspoons maple flavoring (optional)
3 tablespoons canola oil
3 cups all-purpose flour ( I made it with half and half white and whole wheat)
1/2 cup Splenda granular ( sugar substitute)
1/2 teaspoon salt
2 eggs ( or 4 egg whites)
3/4-1 cup coarsely chopped peeled apples ( with a bit of lemon juice, cinnamon and Splenda sprinkled on)
2 teaspoons cinnamon
1/3 cup Splenda granular ( sugar substitute)
1 tablespoon cocoa
Put sugar and yeast in 1/4 cup of warm water and set aside for 10 minutes or so.
Heat 1 cup water in the microwave 1 minute. Add oil to water and maple flavoring.
Put flour, sugar, salt into the processor. While machine is running, add eggs, water-oil and yeast mixture and run for 1-1/2 minutes. The dough is quite sticky and moist. Add apples and process just to mix.
Pour and spread 1/2 of the dough into a sprayed 10″ ring-form, bundt or springform. I used a 10″ angel food pan with the loose bottom. Put half of the cinnamon- Splenda-cocoa mix on the dough. Put the rest of the dough on by spoonfuls and spread carefully. Top with the rest of the cinnamon-Splenda-cocoa mixture.
Cover and let rise until it fills the pan. Maybe 1-1/12 hours. It rises faster than if it had lots of sugar in it.
Bake in a 350 degree oven 45-50 minutes, until it is golden. Let cool in the pan 20 minutes and then promptly remove. The bottom can get soggy if you leave it in too long.
Cool completely and serve. This cake freezes well.
Time preparation: 25 min.
Time total: 75 min.