Best served warm from the oven
2 1/2 lbs apples (6 large or 8 medium), preferably Fuji or Golden Delicious, peeled, cored, and cut into eighths
1 1/2 cups cake flour
2 tsp baking powder
1/4 tsp cinnamon
1/3 cup fat-free egg product
1 tbsp vanilla extract (imitation vanilla contains no alcohol and so should be halal)
3 egg whites
1 3/4 cups plus 3 tbsp natural cane sugar
2 tbsp water
1 vanilla bean
1 tbsp pure maple syrup
Spray a 9" square or round cake pan once with cooking spray. Combine 1 cup of the sugar and the water in a large, heavy bottomed saucepan. Place pan over medium heat and stir until sugar dissolves. Cook until syrup is amber colored, 4-5 minutes. Remove from heat. Pour about half of the caramel syrup into the prepared cake pan. Swirl pan to coat bottom evenly with syrup. Add apples, maple syrup and vanilla bean to the caramel remaining in the saucepan. Cover and cook over medium low heat until apples are soft but still hold their shape, about 15 minutes. Remove vanilla bean and, with a slotted spoon, transfer apples to the prepared pan. Set aside. Preheat oven to 350 degrees. Sift together flour, baking powder and cinnamon. Beat egg substitute and remaining 3/4 cup sugar until sugar dissolves. Beat in vanilla. Add flour mixture in three additions, beating to mix after each addition. In a clean bowl, with clean beaters, beat egg whites with 3 tbsp sugar until shiny and stiff peaks form. Blend egg whites into batter mixture. Pour over apples in cake pan. Bake for 30-35 minutes, until cake is golden and a skewer inserted in the middle comes out clean. Immediately invert cake onto a heatproof plate.
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