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Soy-Free
A scrumptious, moist cake recipe made lower in fat by replacing
some of the fat with orange juice concentrate. Great for potlucks or family gatherings.
Preparation facts
Servings: 15
Yield: 1 bundt cake
Ingredients
Vegetable oil spray
3 eggs
1 1/2 cups (300g) sugar, white
3 cups (360g) unbleached flour, white
2 tsp (8g) baking powder
1 tsp (4g) baking soda
1 tsp (2g) cinnamon
1/2 tsp (1g) nutmeg
1/2 tsp (1g) allspice
1/2 tsp (3g) salt
1/2 cup (120mL) orange juice, frozen concentrate, thawed
1/2 cup (120mL) vegetable oil
1 tsp (5mL) vanilla extract
3 cups (390g) chopped apples, (Granny Smith, Jonagold, or Yellow
Delicious), peeled
Directions
Preheat oven to 350°F (175°C).
Prepare 10-inch (25cm) bundt or tube-type pan with vegetable oil
spray.
Beat eggs in a large bowl with an electric mixer until frothy. Add
sugar and beat well. In a small bowl, mix dry ingredients together (flour, baking powder,
baking soda, cinnamon, nutmeg, allspice and salt). Add dry ingredients to egg mixture; blend
well. Add in orange juice concentrate, oil and vanilla; mix together. Batter will be thick.
Fold apples into batter until blended. Pour into prepared bundt pan.
Bake for one hour or until a wooden toothpick inserted into the
cake’s center comes out clean.
Cool on a wire rack for 15 minutes. Carefully remove cake from pan.
Allow cake to cool before serving.
Nutrition facts
Serving Size 1 serving
Calories 281
Calories from Fat 78 (28%)
% Daily Value*
14%Total Fat 9g
5%Saturated
Fat 1g
Polyunsaturated Fat 2.5g
Monounsaturated Fat 4.8g
16%Cholesterol 49mg
8%Sodium 182mg
4%Potassium 142mg
16%Total
Carbohydrate 47g
6%Dietary
Fiber 1.6g
Sugars 26g
Sugar Alcohols 0g
9%Protein 4g