Dear Jeanne: Can you "low-fat" this recipe?
Thanks. — ;Celia Feccia, Fresno, Calif., and Terri Lemon, Akron, Ohio
Dear Celia and Terri: I found that when I poured the sauce on the cake in the pan, the bottom of the cake receives most of the sauce and the top is left dry. I felt it was improved by pouring the sauce over the cake after I removed it from the pan.
FRESH APPLE CAKE
2 cups sugar
3 eggs
1 1/2 cups vegetable oil
1/4 cup orange juice
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
3 cups peeled and finely chopped apples
1 cup shredded coconut
1 cup chopped pecans
Sauce:
1/2 cup (1 stick) butter
1 cup sugar
1/2 cup buttermilk
1/2 teaspoon baking soda
Preheat the oven to 325 F. Generously grease a tube pan. In a large bowl, combine the sugar, eggs, oil, orange juice, flour, baking soda, salt, cinnamon and vanilla extract; mix well. Fold apples, coconut and pecans into batter. Pour the batter into the prepared cake pan and bake until a tester comes out clean, about 1 1/2 hours.
Shortly before the cake is done, make the sauce: Melt the butter in a large saucepan, then stir in the sugar, buttermilk and baking soda, and bring to a good rolling boil, stirring constantly. Boil for 1 minute. Pour the sauce over the hot cake in the pan as soon as you remove it from the oven. Let stand 1 hour, then turn out onto a rack to cool completely.
Makes 16 servings.
REDUCED-FAT FRESH APPLE CAKE
1 1/2 cups sugar
2 eggs
1/3 cup canola oil
1/4 cup orange juice
1 tablespoon vanilla extract
1/2 cup unsweetened applesauce
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
3 cups peeled and finely chopped apples
1/4 cup chopped pecans, toasted
Sauce:
1/2 cup sugar
1/2 cup low-fat buttermilk
2 tablespoons butter
1/2 teaspoon baking soda
1. Preheat the oven to 325 F. Spray a Bundt pan with nonstick cooking spray, sprinkle with flour, knock out excess and set aside.
2. In a large bowl, combine the sugar and eggs, and beat for 1 minute. Add the oil, orange juice, vanilla extract and applesauce.
3. In a separate bowl, combine the flour, baking soda, salt and cinnamon. Add the apples and pecans, and coat with the flour mixture. Add the flour mixture to the egg mixture and stir until thoroughly moistened. Pour the batter into the prepared Bundt pan and smooth the top. Bake for approximately one hour and 10 minutes, then test by inserting a sharp knife into the center; if it comes out clean, the cake is done. Continue to bake, testing every 10 minutes if cake is not done.
4. Place the cake on a rack to cool. Cool in the pan, then loosen edges with a dull knife and invert onto a serving platter.
5. When the cake is cool, make the sauce. In a small saucepan over medium-low heat, dissolve the sugar in the buttermilk. Add the butter and the baking soda, and bring to a boil. Spoon slowly over the top of the cake.
Makes 16 servings.
Each serving contains approximately: Original Recipe: 557 calories; 34 gm fat; 51 mg cholesterol; 230 mg sodium; 62 gm carbohydrates; 5 gm protein; 2 gm fiber. Revised Recipe: 276 calories; 8 gm fat; 28 mg cholesterol; 267 mg sodium; 49 gm carbohydrates; 4 gm protein; 2 gm fiber.
Jeanne Jones is the author of 33 cookbooks, most recently "Cooking From the Cupboard" (Rodale Press). For more information, you can go to her Web site, jeannejones.com. Send your recipe for revision to: Cook It Light, Deseret Morning News, P.O. Box 1212, La Jolla, CA 92038. Please include a stamped (63 cents), self-addressed envelope. © King Features Syndicate Inc.