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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
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Cider syrup is folded into this cake for a rich caramelized flavor. Ingredients:
2 1/4 cups apple cider, divided |
2 1/4 cups granulated sugar, divided |
1 tablespoon stick margarine or butter |
3 cups sliced peeled cooking apple (such as braeburn, rome, or mcintosh) |
cooking spray |
2 1/2 tablespoons dry breadcrumbs |
1/2 cup stick margarine or butter, softened |
1 tablespoon grated lemon rind |
1 (8-ounce) block fat-free cream cheese |
3 large eggs |
6 tablespoons fresh lemon juice, divided |
3 cups all-purpose flour |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 cup low-fat buttermilk |
1 teaspoon vanilla extract |
1 tablespoon powdered sugar |
Directions:
1. Bring 2 cups cider to a boil in a large, heavy saucepan over high heat. Cook until reduced to 1/2 cup (about 20 minutes). Reduce heat to medium-high; stir in 1/2 cup granulated sugar. Cook 5 minutes or until sugar dissolves and cider is thick and dark-colored, stirring occasionally. Remove from heat; cool 1 minute. Stir in 1 tablespoon margarine. Stir in apple; cook 15 minutes over medium-high heat or until the liquid is absorbed, stirring frequently. Remove from heat; cool. (If apple mixture hardens, place it over low heat until softened).
2. Preheat oven to 325°.
3. Coat a 12-cup Bundt pan with cooking spray; dust with breadcrumbs.
4. Combine 1 1/2 cups granulated sugar, 1/2 cup margarine, lemon rind, and cream cheese in a large bowl; beat at medium speed of a mixer until well-blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Beat in 2 tablespoons lemon juice. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Fold in apple mixture. Pour into prepared pan; bake at 325° for 1 1/2 hours or until a wooden pick inserted in center comes out clean.
5. Combine 1/4 cup cider, 1/4 cup granulated sugar, 1/4 cup lemon juice, and vanilla; let stand until sugar dissolves, stirring occasionally. Cool cake in pan 5 minutes, and pierce with a wooden skewer in several places. Pour cider mixture over cake in pan, and let stand 10 minutes. Remove from pan, and cool completely on a wire rack. Sift powdered sugar over top of cake.
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