Sous chef John D. Martin pairs crisp, tart Granny Smith apples with a rich yet fluffy cake that has a crumbly texture.

Ingredients

　　Canola-oil cooking spray

　　2/3 cup flour plus extra for dusting

　　3 tbsp unsalted butter, softened

　　2/3 cup plus 1 tbsp raw cane sugar

　　1/4 cup lowfat buttermilk

　　2 egg whites

　　1/3 cup polenta (or cornmeal)

　　3/4 tsp baking powder

　　3/4 tsp vanilla extract

　　4 Granny Smith apples, peeled, cored and thinly sliced

　　Heat oven to 350°F. Coat a 9" cake pan with cooking spray; dust with flour. Beat butter and 1/3 cup sugar in a bowl with an electric mixer until fluffy. Beat in another 1/3 cup sugar. Add buttermilk, then egg whites one at a time, beating well. In another bowl, mix flour, polenta and baking powder. Add to butter mixture along with vanilla; mix. Pour into pan; arrange apples on top. Sprinkle with remaining 1 tbsp sugar; bake 45 to 55 minutes.

Nutrition Per Serving

　　4.9 g fat (3 g saturated)

　　1.2 g fiber

　　38.5 g carbs

　　2.8 g protein

　　#### Nutritional analysis provided by Self