Apple-Cranberry Bundt Cake (Egg-Free, Fat-Free)
photo by MarthaStewartWanabe
- Ready In:
- 1 cup sugar
- 3⁄4 cup applesauce
- 2 tablespoons cornstarch
- 1 tablespoon water, warm
- 1 cup milk, non-fat
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon, ground
- 1⁄4 teaspoon nutmeg, ground
- 1⁄4 teaspoon ginger, ground
- 1⁄8 teaspoon clove, ground
- 2 cups flour
- 1⁄4 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup cranberries, whole (fresh or frozen)
- 1 cup apple, peeled and finely chopped
- 1 cup powdered sugar
- 2 -3 tablespoons milk, non-fat (or as much as required for desired texture)
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon cinnamon, ground
- 1 cup cranberries, whole (fresh or thawed) (optional)
- Preheat oven to 350°F.
- Prepare a 10-cup bundt pan by spraying with fat-free cooking spray and lightly dusting with flour.
- In a large bowl, stir together sugar and applesauce. Into a small bowl, wisk together cornstarch and warm water (the mixture will be quite dense but smooth). Add cornstarch mixture to applesauce mixture and whisk until combined. Then whisk in non-fat milk and vanilla.
- Combine dry ingredients in a separate bowl and whisk together well. Slowly add into wet mixture, whisking until thoroughly combined.
- Fold apples and cranberries into the batter.
- Spoon batter evenly into bundt pan, being careful not to brush off too much of the flour dusting.
- Bake for 40-45 minutes or until a cake tester inserted into cake comes out clean.
- Cool on a wire rack for 30 minutes and turn out onto a cake pedestal or plate.
- Place powdered sugar and cinnamon in a small bowl. Add vanilla and stir in milk one tablespoon at a time until smooth. If a thinner or thicker consistency is desired, add less or more milk as you wish.
- Spoon evenly over cake.
- If desired, place cranberries into the center of the cake and around the base of the cake plate mostly for festive presentation.
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RECIPE SUBMITTED BY
<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years. We have a beautiful 5-year-old daughter and a 3-year-old son. I am amazed at how quickly our kids are growing and developing. I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc. With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed. I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive. I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p> 8727502"