Apple Cider-Caramel Cake
Yield: 18 servings (serving size: 1 slice)
a.. 2 1/4 cups apple cider, divided
b.. 2 1/4 cups granulated sugar, divided
c.. 1 tablespoon stick margarine or butter
d.. 3 cups sliced peeled cooking apple (such as Braeburn, Rome, or McIntosh)
e.. Cooking spray
f.. 2 1/2 tablespoons dry breadcrumbs
g.. 1/2 cup stick margarine or butter, softened
h.. 1 tablespoon grated lemon rind
i.. 1 (8-ounce) block fat-free cream cheese
j.. 3 large eggs
k.. 6 tablespoons fresh lemon juice, divided
l.. 3 cups all-purpose flour
m.. 1/2 teaspoon baking soda
n.. 1/4 teaspoon salt
o.. 1 cup low-fat buttermilk
p.. 1 teaspoon vanilla extract
q.. 1 tablespoon powdered sugar
Preparation
1.. Bring 2 cups cider to a boil in a large, heavy saucepan over high heat.
Cook until reduced to 1/2 cup (about 20 minutes). Reduce heat to medium-high;
stir in 1/2 cup granulated sugar. Cook 5 minutes or until sugar dissolves and
cider is thick and dark-colored, stirring occasionally. Remove from heat; cool
1 minute. Stir in 1 tablespoon margarine. Stir in apple; cook 15 minutes over
medium-high heat or until the liquid is absorbed, stirring frequently. Remove
from heat; cool. (If apple mixture hardens, place it over low heat until
softened).
2.. Preheat oven to 325°.
3.. Coat a 12-cup Bundt pan with cooking spray; dust with breadcrumbs.
4.. Combine 1 1/2 cups granulated sugar, 1/2 cup margarine, lemon rind, and
cream cheese in a large bowl; beat at medium speed of a mixer until
well-blended (about 5 minutes). Add eggs, 1 at a time, beating well after each
addition. Beat in 2 tablespoons lemon juice. Lightly spoon flour into dry
measuring cups; level with a knife. Combine flour, baking soda, and salt. Add
flour mixture to sugar mixture alternately with buttermilk, beginning and
ending with flour mixture. Fold in apple mixture. Pour into prepared pan; bake
at 325° for 1 1/2 hours or until a wooden pick inserted in center comes out
clean.
5.. Combine 1/4 cup cider, 1/4 cup granulated sugar, 1/4 cup lemon juice, and
vanilla; let stand until sugar dissolves, stirring occasionally. Cool cake in
pan 5 minutes, and pierce with a wooden skewer in several places. Pour cider
mixture over cake in pan, and let stand 10 minutes. Remove from pan, and cool
completely on a wire rack. Sift powdered sugar over top of cake.
Nutritional Information
Amount per serving
a.. Calories: 286
b.. Calories from fat: 22%
c.. Fat: 7.1g
d.. Saturated fat: 1.6g
e.. Monounsaturated fat: 3g
f.. Polyunsaturated fat: 2g
g.. Protein: 5.8g
h.. Carbohydrate: 50.1g
i.. Fiber: 1.2g
j.. Cholesterol: 39mg
k.. Iron: 1.3mg
l.. Sodium: 237mg
m.. Calcium: 68mg
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
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