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Whole Wheat Apple Ring Cake

Country.Chef's picture
For cake
  Whole wheat flour 3 Cup (48 tbs) (Pillsbury)
  Baking powder 2 Teaspoon
  Cinnamon 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Firmly packed brown sugar 2 Cup (32 tbs)
  Oil 1 1⁄4 Cup (20 tbs)
  Vanilla 2 Teaspoon
  Eggs 4
  Shredded peeled apples 2 Cup (32 tbs)
For glaze
  Firmly packed brown sugar 1⁄2 Cup (8 tbs)
  Light corn syrup 1 Tablespoon
  Margarine/Butter 1 Tablespoon
  Milk 1 Tablespoon

Heat oven to 350°F.
Grease and flour 12-cup Bundt® 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 350°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.
Cool completely.
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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6676 Calories from Fat 2883

% Daily Value*

Total Fat 326 g501.6%

Saturated Fat 47.1 g235.5%

Trans Fat 0 g

Cholesterol 847.4 mg282.5%

Sodium 2236.8 mg93.2%

Total Carbohydrates 908 g302.8%

Dietary Fiber 62.6 g250.4%

Sugars 594.6 g

Protein 80 g160%

Vitamin A 31.5% Vitamin C 0.34%

Calcium 151.5% Iron 135.4%

*Based on a 2000 Calorie diet

Whole Wheat Apple Ring Cake Recipe