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Apple Swirl Cake

 
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Made this apple cake a while ago, and finally got the photos uploaded. The cake was moist and delicious. I used half whole wheat flour and half all-purpose flour to make it a bit healthier, reduced sugar to 1 1/2 cups, which was sweet enough for us. Also added 1/2 cup chopped pecans to the apples, and it was a great addition.

Yield

12

servings

Prep

30

min

Cook

60

min

Ready

90

min

Trans-fat Free, Low Sodium
 

Ingredients

2 cups apples
*
3 tablespoons sugar
1 teaspoon cinnamon
2 cups sugar
1 cup vegetable oil
4 large eggs
¼ cup orange juice
2 teaspoons vanilla extract
3 cups all-purpose flour
sifted
1 tablespoon baking powder
½ teaspoon salt

Directions

Peel, core, and chop apples into small pieces. Mix together with 3 tablespoons sugar and cinnamon. Set aside. In large bowl, combine sugar and cooking oil; beat. Add eggs, orange juice, and vanilla.

Sift together flour, baking powder, and salt; add to creamed mixture. Beat until smooth. Pour one third batter into greased and floured 12 cup bundt pan alternating with one half apple mixture. Repeat. End with layer of batter on top.

Bake at 325℉ (160℃) for 60 minutes or until cake tests done. Cool in pan 10 to 15 minutes; turn out on wire rack or serving plate to complete cooling. Sprinkle with confectioners sugar.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 109g (3.8 oz)
Amount per Serving
Calories 44441% of calories from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 71mg 24%
Sodium 123mg 5%
Total Carbohydrate 20g 20%
Dietary Fiber 1g 4%
Sugars g
Protein 11g
Vitamin A 2% Vitamin C 3%
Calcium 4% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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