ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Apple 'n Spice Cake with Caramel Glaze

HOWARD L. PUCKETT
Yield 12 servings (serving size: 1 wedge)

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1/2 cup applesauce
  • 1 tablespoon vegetable oil
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1 cup sugar
  • 1 cup golden raisins
  • 1 (20-ounce) can light apple pie filling
  • Cooking spray
  • 1/4 cup fat-free caramel-flavored sundae syrup

Nutrition Information

  • calories 266
  • caloriesfromfat 8 %
  • fat 2.4 g
  • satfat 0.5 g
  • monofat 0.7 g
  • polyfat 0.8 g
  • protein 3.7 g
  • carbohydrate 65.5 g
  • fiber 2.1 g
  • cholesterol 36 mg
  • iron 1.5 mg
  • sodium 160 mg
  • calcium 40 mg

How to Make It

  1. Preheat oven to 325°.

  2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour and next 4 ingredients (flour through salt) in a small bowl, and set aside. Combine the applesauce, oil, and vanilla in a bowl, and set aside. Place eggs in a large bowl, and beat at medium speed of a mixer until foamy. Gradually add sugar, beating well. Add flour mixture and applesauce mixture alternately to egg mixture, beginning and ending with flour mixture; beat well after each addition. Fold in raisins and pie filling.

  3. Spoon cake batter into a 10-inch tube pan coated with cooking spray. Bake at 325° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan; cool completely on a wire rack. Drizzle syrup over top of cooled cake.