Caramel Apple Cake
Adapted from
Over 200 Ways To Use Your Bundt Pans
12 servings
| Batter: | 1 c egg whites, slightly beaten | ||
| 2 c unbleached flour | 2 c Granny Smith apples, peeled and sliced | ||
| 1 3/4 c light brown sugar, packed | Topping: | ||
| 4 tsps cinnamon | 1 1/2 c powdered sugar, sifted | ||
| 1 tsp baking powder | 1/4 c light margarine, melted | ||
| 1/2 tsp baking soda | 1/4 c light brown sugar, packed | ||
| 1/4 tsp salt | 1 tsp pure vanilla extract | ||
| 3/4 c light margarine, softened | 4 tsps fat-free milk | ||
| 2 tsps pure vanilla extract |
Preheat oven at 350. Prepare a 12-cup fluted pan with cooking spray and flour; set aside. To prepare batter, combine flour, 1 3/4 cup brown sugar, cinnamon, baking powder, and baking soda in a mixing bowl. In another mixing bowl, combine 3/4 cup margarine, two teaspoons vanilla extract, egg whites, and apples. Mix dry ingredients with wet ingredients just until moistened. Pour batter into prepared pan. Bake for 45 minutes. Then cool upright for 30 minutes; invert onto serving plate. Meanwhile, to prepare topping, combine powdered sugar, remaining margarine, brown sugar, remaining vanilla extract, and milk. Immediately spoon over cooled cake.
| Calories | 363 | %CFF | 20 % | |
| Total Fat | 8 g | Saturated Fat | 1 mg | |
| Protein | 5 g | Cholesterol | 0.0 g | |
| Carbohydrates | 70 g | Sodium | 293 mg | |
| Sugars | 52 g | Fiber | 1 g | |
|
7.8 WW Points | ||||
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Rated by 2 users (3.0)
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