This light cake is filled with bits of fresh apple and has a very special topping. The recipes also makes a great muffins (divide the batter among muffin tins lined with paper baking cups and bake for 30 minutes).

1 tablespoon softened unsalted butter or canola oil

1 cup + 1 tablespoon sugar

1 egg, 2 egg whites, or cup fat-free egg substitute

2 tablespoons unsweetened applesauce

cup skim milk

1 tablespoons vanilla

2 cups whole-wheat pastry flour

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

teaspoon ground nutmeg

teaspoon ground cloves

teaspoon ground allspice

2 cups diced apples

2 tablespoons finely ground pecans

  Preheat the oven to 350 degrees. Lightly coat an 8" x 4" loaf pan with no-stick spray. In a medium bowl, beat the butter or oil, 1 cup of the sugar, egg, egg whites or egg substitute, applesauce, milk and vanilla. 

  In a large bowl, combine the flour, baking powder, baking soda, 2 teaspoons of the cinnamon, nutmeg, cloves, allspice and apples. Stir into the oil mixture and combine just enough to incorporate the ingredients. Pour the batter into the prepared pan. 

  In a small bowl, mix the pecans, the remaining 1 tablespoon sugar and the remaining teaspoon cinnamon. Sprinkle the mixture on top of the batter. 

  Bake for 45 minutes, or until a toothpick inserted into the center comes out moist but not wet. Cool the bread slightly in the pan, then remove and cool on a rack.  Preparation time: 10 minutes.  Baking time: 45 minutes.