Apple Cider-Caramel Cake

Apple Cider-Caramel Cake Recipe
BECKY LUIGART-STAYNER
Cider "syrup" is folded into this cake for a rich caramelized flavor.

Yield:

18 servings (serving size: 1 slice)

Recipe from

Cooking Light

Nutritional 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

Ingredients

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

Preparation

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).

Preheat oven to 325°.

Coat a 12-cup Bundt pan with cooking spray; dust with breadcrumbs.

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.

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.

Note:

October 1998
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