Apple Cider-Caramel Cake

Cider "syrup" is folded into this cake for a rich caramelized flavor.

Yield: 18 servings (serving size: 1 slice)

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

Preparation

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).

Preheat oven to 325°.

Coat a 12-cup Bundt pan with cooking spray; dust with breadcrumbs.

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.

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.

Nutritional Information

Calories:

286 (22% from fat)

Fat:

7.1g (sat 1.6g,mono 3g,poly 2g)

Protein:

5.8g

Carbohydrate:

50.1g

Fiber:

1.2g

Cholesterol:

39mg

Iron:

1.3mg

Sodium:

237mg

Calcium:

68mg