Instructions: Preheat oven to 350F.

In a large bowl, combine Bisquick, both sugars and orange peel. Add margarine and half of the applesauce. With a pastry blender cut in margarine until mixture resembles lumpy crumbs. Remove 1/4 cup and set aside. To remaining mixture, add add cinnamon, baking powder, baking soda, ginger and the rest of the applesauce.

In another small bowl, whisk together buttermilk, egg substitute and orange juice. Add to mixture in large bowl; mix until just combined.

Batter will be lumpy.

Spray a 9-inch round baking pan with non-stick cooking spray. Spread batter evenly into the pan.

Add the oatmeal to the reserved crumb mixture and work with a fork; distribute this on top of batter.

Bake 30-35 minutes or until toothpick inserted in center comes out clean.

Cool on rack for 15 minutes. Invert cake onto rack and cool completely.

NOTES : The texture of lowfat cakes is often too smooth. But this cake is crumbly; in part because of the still cold whipped margarine and because we combine wet into dry and dont over mix. The toothpick came clean at 25 minutes. I turned off the heat and left the cake in the oven until my nose told me it was dry (35 minutes total time). This cooking on stored heat has helped reduced fat muffins.

pat

"Low-fat and cholesterol-free, enjoy a delicious slice at breakfast with tea, or for a mid-day coffee break."

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