Apple-oatmeal cake with maple mascarpone

1 1/2 cups packed brown sugar

1 cup granulated sugar

2 cups plain yogurt

8 egg whites

1/2 cup milk

1/3 cup vegetable oil

1 teaspoon vanilla

3 cups flour

2 teaspoons each: baking soda, cinnamon

1 teaspoon salt

6 cups old-fashioned rolled oats

2 apples, peeled, diced

3/4 cup whipping cream

6 ounces mascarpone

1/4 cup maple syrup

Yield: 2 cakes, 10 servings each

1. Heat oven to 350 degrees. Mix the brown sugar and granulated sugar in a large bowl. Beat in the yogurt until the sugar dissolves. Beat in egg whites, milk, oil and vanilla until smooth. Combine the flour, baking soda, cinnamon and salt in a separate bowl. Add the dry mixture to the wet mixture, stirring just to blend. Stir in the oats and apples.

2. Pour the batter into two greased 8-inch cake pans. Bake 45 minutes, or until tester inserted into center of cake comes out clean; cool.

3. Combine the cream, mascarpone and maple syrup in a large bowl; whisk to soft peaks. Cut cake into wedges; serve with topping.

Nutrition information per serving: 441 calories, 28 percent of calories from fat, 14 g fat, 5 g saturated fat, 25 mg cholesterol, 70 g carbohydrates, 10 g protein, 300 mg sodium, 4 g fiber

This story was originally published November 28, 2007 at 7:45 PM.