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This recipe calls for a tube pan (also known as an angel food cake pan), a round pan with deep sides and a hollow center.

Recipe by Cooking Light November 1999

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Credit: Becky Luigart-Stayner

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Yield:
18 servings
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Ingredients

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Directions

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  • Preheat oven to 375°.

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  • To prepare cake, coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon flour.

  • Beat eggs in a large bowl at medium speed of a mixer until foamy; gradually add 1 3/4 cups sugar, beating well. Lightly spoon 3 cups flour into dry measuring cups; level with a knife. Combine 3 cups flour, baking powder, and next 4 ingredients (baking powder through nutmeg), stirring well with a whisk. Combine rind, juice, oil, and vanilla. Add flour mixture to egg mixture alternately with juice mixture, beginning and ending with flour mixture. Combine apple, 2 teaspoons sugar, and 1/4 teaspoon cinnamon.

  • Pour half of batter into prepared pan. Arrange half of apple mixture over batter, overlapping slightly. Repeat procedure with remaining batter and apple mixture. Bake at 375° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 20 minutes. Carefully remove cake from pan.

  • To prepare glaze, combine 1/4 cup sugar, buttermilk, and baking soda in a small saucepan. Cook over medium heat 2 minutes or until foamy, stirring constantly. Drizzle glaze over warm cake. Cool completely on rack.

Nutrition Facts

253 calories; calories from fat 27%; fat 7.6g; saturated fat 1.5g; mono fat 2.3g; poly fat 3.2g; protein 3.8g; carbohydrates 43g; fiber 1.1g; cholesterol 49mg; iron 1.3mg; sodium 180mg; calcium 60mg.
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