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Apple Cider-Caramel Cake

Yield 18 servings (serving size: 1 slice)
Cider "syrup" is folded into this cake for a rich caramelized flavor.


  • 2 1/4 cups apple cider, divided
  • 2 1/4 cups granulated sugar, divided
  • 1 tablespoon stick margarine or butter
  • 3 cups sliced peeled cooking apple (such as Braeburn, Rome, or McIntosh)
  • Cooking spray
  • 2 1/2 tablespoons dry breadcrumbs
  • 1/2 cup stick margarine or butter, softened
  • 1 tablespoon grated lemon rind
  • 1 (8-ounce) block fat-free cream cheese
  • 3 large eggs
  • 6 tablespoons fresh lemon juice, divided
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup low-fat buttermilk
  • 1 teaspoon vanilla extract
  • 1 tablespoon powdered sugar

Nutrition Information

  • calories 286
  • caloriesfromfat 22 %
  • fat 7.1 g
  • satfat 1.6 g
  • monofat 3 g
  • polyfat 2 g
  • protein 5.8 g
  • carbohydrate 50.1 g
  • fiber 1.2 g
  • cholesterol 39 mg
  • iron 1.3 mg
  • sodium 237 mg
  • calcium 68 mg

How to Make It

  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.