Instructions: Light and moist.

1. Preheat oven to 350F. Coat a 9-inch springform pan with cooking spray and set aside.

2. Combine the flour, baking powder, baking soda, and cinnamon in a medium bowl.

3. In another bowl, mix the egg whites, and prune butter until well-blended. Stir in the honey, apple juice and coffee and mix well. Add the flour mixture, 1 cup at a time, stirring well after each addition. Fold in the apple and walnuts. Pour the batter into the springform pan.

4. Bake for 55 minutes or until a toothpick unserted in the center of the cake comes out dry.

5. Let the cake cool for 10-15 minutes before removing from the pan. Serve at room temperature.

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