Caramel Apple Cake

Adapted from Over 200 Ways To Use Your Bundt Pans

  • Batter:
  • 2 cups unbleached flour
  • 1 3/4 cups light brown sugar, packed
  • 4 tsps cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup margarine, softened
  • 2 tsps pure vanilla extract
  • 1 cup egg whites, slightly beaten
  • 2 cups Granny Smith apples, peeled and sliced
  • Topping:
  • 1 1/2 cups powdered sugar, sifted
  • 1/4 cup margarine, melted
  • 1/4 cup light brown sugar, packed
  • 1 tsp pure vanilla extract
  • 4 tsps fat-free milk
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.
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Posted: 8/25/1997
Rated by 2 users (3.00)
WW Points* : 8.80
12 servings
Nutrition Facts
Servings Per Recipe 12
Amount Per Serving
Calories 400
Calories from Fat 110 (27%)
% Daily Value *
Total Fat 12g 18%
Saturated Fat 3g 15%
Monounsaturated Fat 3g
Polyunsaturated Fat 3g
Trans Fat 3g
Cholesterol 0g 0%
Sodium 313mg 13%
Potassium 0mg 0%
Total Carbohydrate70g 23%
Dietary Fiber 1g 4%
Sugars 52g
Protein 4g 4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.