I've made this cake a few times now and nobody can believe it is low fat! YUMMY!

Cake:
1/4 cup finely chopped walnuts
2 large eggs
2 cups sugar
6 tablespoons canola or corn oil (or combination of walnut and canola oil)
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3 cups peeled, diced tart apples
1/2 cup cold strong coffee


Brown Sugar-Cinnamon Glaze:
1 cup packed dark brown sugar
2 teaspoons cornstarch
1 teaspoon ground cinnamon
1/4 cup water
2 teaspoons unsalted butter
3 teaspoons vanilla

-Preheat oven to 350 F. Coat a 10-inch tube or Bundt pan with nonstick spray. Sprinkle the walnuts evenly around the bottom of the pan.

- In a large bowl, with an electric mixer, beat the eggs until light and fluffy. Add the sugar, oil, and vanilla and beat until thick and frothy.

- In a medium bowl, stir the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves together until well mixed. Stir the dry ingredients into the egg mixture until well blended.

- Stir the diced apples and coffee until well mixed. Turn the mixture into the prepared pan.

- Bake for 60 to 65 minutes, or until the center of the cake feels firm when touched. Let stand 5 minutes in the pan. Then loosen the edges and turn the cake onto a plate.

- Meanwhile, in a 2-quart saucepan, combine the brown sugar, cornstarch, cinnamon and water. Stir and heat to boiling. Boil 30 seconds, stirring, then remove from heat and stir in the butter and vanilla.

- Pour the hot glaze over the cake

YIELDS: 16 servings

Per serving: 288 calories, 7.6 grams fat (23%), 27.9 mg cholesterol, 154 mg sodium, 1.09 g dietary fiber