Apple Pudding Cake

1 cup all-purpose flour
1 cup firmly packed brown sugar, divided
1/4 teaspoon salt, optional
2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1/3 cup apple cider or apple juice
2 1/2 cups sliced, peeled apples or
    1 (20 ounce) can sliced apples, drained*
1 tablespoon cinnamon imperials
1 3/4 cups apple cider or apple juice

In medium-size mixing bowl, combine flour, 1/2 cup of the sugar, salt, baking powder and baking soda. Add oil, vanilla extract and the 1/3 cup apple cider or apple juice, mixing until smooth. Gently stir in apples and cinnamon imperials. Spread mixture evenly in a 9-inch square pan. Sprinkle remaining sugar over apple mixture. Carefully pour remaining 1 3/4 cups apple cider or apple juice over batter.

Bake at 350 degrees F for about 55 minutes or until cake is done. Cool slightly before serving with whipped topping or frozen yogurt, if desired.

Yield: 8 servings.

Per Serving - 2/3 cup: 250 Calories, 1 g dietary fiber, 4 g fat, 124 mg sodium

Microwave Method: Prepare according to above directions, spreading mixture in glass 8-inch square microwave-safe baking dish. Sprinkle remaining sugar over batter. Pour apple cider or apple juice over mixture. Cook on HIGH 12 minutes or until cake tests done, turning dish every 3 minutes. Cool slightly before serving.

Suggested apple varieties: Empire, Gala, Golden Delicious, Ida Red, Jonagold, Jonathan, McIntosh or Rome.