I get raves about this cake everytime I make it...it tastes very rich and nobody can ever believe it's a lowfat treat! :-)
Apple Cake with Brown Sugar-Cinnamon Glaze (low-fat)
You can use part walnut oil to enhance the nutty flavor of this cake – it is an optional ingredient. If you have one with more flavor, substitute 2 tablespoons of the walnut oil for 2 tablespoons of the canola or corn oil. If you have the very mild walnut oil, use it at full strength.
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
1) 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.
2) 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.
3) 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.
4) Stir the diced apples and coffee until well mixed. Turn the mixture into the prepared pan.
5) 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.
6) 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.
7) 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 fiberRecipe from: Light & Easy Baking by Beatrice Ojakangas, pg. 63.
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