50+ Friends Club Cookbook -- Cakes and Frostings -- Lighter Caramel Apple Cake

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Lighter Caramel Apple Cake

From the Kitchen of: Unknown Contributor
Source: Minneapolis Star and Tribune, 12/98

3/4	cup	canola oil
3/4	cup	lowfat buttermilk
1/2	cup	packed brown sugar
1	whole	egg
4		egg whites
2	teaspoons	vanilla extract
3	cups	unbleached all-purpose flour
2	teaspoons	ground cinnamon
1/2	teaspoon	ground nutmeg
1	teaspoon	baking soda
1/4	teaspoon	salt
3	medium (3-1/2 cup)	apples, peeled and diced
1/3	cup	walnuts, chopped and toasted
	*CARAMEL ICING*
1/2	cup	packed brown sugar
1/3	cup	1-percent milk
2	tablespoons	butter
1	cup	powdered sugar
		Chopped walnuts (optional)

Preheat oven to 325 degrees. In a mixing bowl, combine oil, buttermilk, granulated sugar and brown sugar. Add egg and egg whites, one at a time, beating well after each addition. Beat in vanilla. In a separate bowl, combine flour, cinnamon, nutmeg, baking soda and salt. Add to batter and mix well. Fold in apples and toasted walnuts.
Coat a 10-inch tube pan with nonstick spray and pour in batter. Bake 1 hour and 15 minutes or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes; remove from pan and cool completely on wire rack.
In a small saucepan over very low heat, combine brown sugar, milk and butter. Cook, stirring constantly, until sugar is dissolved. Cool to room temperature. Whisk in powdered sugar and let sit about 5 minutes to thicken. Drizzle over cake. Sprinkle with nuts, if desired.
Makes 16 servings.
Each serving contains 355 calories; 14 gm. fat; 18 mg cholesterol; 164 mg. sodium; 54 gm. carbohydrates; 5 gm. protein.