Whole Wheat Apple Ring Cake
|Whole wheat flour||3 Cup (48 tbs) (Pillsbury)|
|Baking powder||2 Teaspoon|
|Firmly packed brown sugar||2 Cup (32 tbs)|
|Oil||1 1⁄4 Cup (20 tbs)|
|Shredded peeled apples||2 Cup (32 tbs)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Light corn syrup||1 Tablespoon|
Heat oven to 350Â°F.
Grease and flour 12-cup BundtÂ® pan.
Lightly spoon flour into measuring cup; level off.
In medium bowl, combine flour, baking powder, cinnamon and salt; set aside.
In large bowl, combine brown sugar, oil, vanilla and eggs; beat well.
Add flour mixture; blend well.
Fold in shredded apples.
Spoon batter into greased and floured pan.
Bake at 350Â°F for 45 to 55 minutes or until toothpick inserted in center comes out clean.
Cool upright in pan 10 minutes; invert onto serving plate.
In small saucepan, combine all glaze ingredients; bring to a boil.
Boil 1 minute, stirring constantly.
Cool 5 to 10 minutes or until of drizzling consistency.
Using pastry tube and tip or spoon, drizzle glaze over cooled cake.