1 c. margarine or shortening, softened
2 1/4 c. sugar
2 1/2 c. flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 c. Tofutti "Sour Supreme" non-dairy sour cream
1 tsp. vanilla
3 c. coarsely chopped peeled apples (Jonathan or MacIntosh)
1/4 c. brown sugar, packed
1/2 tsp. cinnamon
1. Preheat the oven to 350 degrees. Generously grease and flour a heavy Bundt pan (light enamel Bundt pans brown the outside of the cake too quickly) or 10-inch tube pan.
2. In a large bowl, cream the shortening with 2 cups of the sugar until light and fluffy. Beat in the eggs until combined. Stir together the flour, salt, baking powder and baking soda. Beat the flour mixture into the shortening mixture alternately with the sour cream. Beat in the vanilla.
3. In a medium bowl, stir together the apples and the remaining 1/4 cup sugar. Fold into the batter. Spoon half of the batter into the prepared pan. Smooth with a spatula. In a medium bowl, combine the brown sugar and cinnamon. Sprinkle the cinnamon mixture over the batter in the pan. Top with the remaining batter; smooth with a spatula.
4. Bake 70 minutes, or until a toothpick inserted in middle comes out clean. Turn immediately onto a rack to cool before serving. Serves 10 to 12.