Apple Cider-Caramel Cake (6.5 PTS)

Recipe Ingredients

2 1/4 cups	533ml	Apple cider - divided
2 1/4 cups	445g / 15oz	Granulated sugar - divided or Splenda
1 tablespoon	15ml	Stick margarine or butter
3 cups	711ml	Sliced peeled cooking apple (such as - Rome, or Braeburn, McIntosh)
		Cooking spray
2 1/2 tablespoons	37ml	Dry breadcrumbs
1/2 cup	99g / 3.5oz	Stick margarine or butter - softened
1 tablespoon	15ml	Grated lemon rind
1		Fat-free cream cheese - (8-ounce)
3		Eggs or Eggbeaters (large)
6 tablespoons	90ml	Fresh lemon juice - divided
3 cups	187g / 6.6oz	All-purpose flour
1/2 teaspoon	2.5ml	Baking soda
1/4 teaspoon	1.3ml	Salt
1 cup	237ml	Low-fat buttermilk
1 teaspoon	5ml	Vanilla extract
1 tablespoon	15ml	Powdered sugar

Recipe Instructions

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 degrees. 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 degrees 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.

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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