Carmel Apple Bundt Cake
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3 eggs
2 cups sugar
1 1/2 cups canola oil
2 teaspoons vanilla extract
3 cups cake flour
1 teaspoon salt
1 teaspoon baking soda
3 cups apples, chopped and peeled (your choice)
1 cup pecans, coarsely chopped Carmel Sauce
1/2 cup margarine
1/4 cup fat-free milk
1 cup brown sugar, packed
pinch of salt
Directions:
Preheat oven to 350°F.
Grease and flour bundt pan, set aside.
In a mixing bowl, beat eggs until foamy; gradually add sugar; blend in oil and vanilla. Combine flour, salt and baking soda; add to egg mixture. Stir in apples and pecans. Pour into bundt pan and bake for one hour or until cake tests done.
In a medium saucepan, combine all ingredients together; boil for 3 minutes, stirring constantly. Set aside.
When cake is done, let cool in pan for 10 minutes on a wire rack. Remove cake to platter; slowly pour Carmel topping over warm cake and serve.
Calories/Serving: 358 Calories/serving
Servings: Provides 24 servings
Nutrition: One serving provides approximately: 358 calories, 3 g protein, 39 g carbohydrates, 1 g fiber, 22 g fat (2 g saturated), 31 mg cholesterol, 25 mcg folate, 1 mg iron and 215 mg sodium.
Source: Wheat Foods Council
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