Apple 'n Spice Cake with Caramel Glaze

HOWARD L. PUCKETT

Yield: 12 servings (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 266
  • Calories from fat: 8%
  • Fat: 2.4g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.8g
  • Protein: 3.7g
  • Carbohydrate: 65.5g
  • Fiber: 2.1g
  • Cholesterol: 36mg
  • Iron: 1.5mg
  • Sodium: 160mg
  • Calcium: 40mg

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

Preparation

  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.
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