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Moist Apple Cake

 Moist Apple Cake
This appetizing apple cinnamon cake, draped with a warm brown sugar sauce, is a crowd-pleaser at parties or at the office, confirms Lisa Miller from West Chester, Ohio. "I adapted a friend's recipe by decreasing the oil and substituting applesauce," she notes. "I also switched to fat-free milk...but no one will ever guess this treat is light."
15 ServingsPrep: 15 min. Bake: 40 min.


  • 2-1/2 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 eggs
  • 3/4 cup unsweetened applesauce
  • 1/4 cup canola oil
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3 cups chopped peeled tart apples (about 3 medium)
  • 1/2 cup chopped pecans
  • SAUCE:
  • 3 tablespoons butter
  • 1 cup packed brown sugar
  • 1/3 cup fat-free milk
  • 1 teaspoon McCormick® Pure Vanilla Extract


  • In a large bowl, combine the flour, sugar, baking powder, baking
  • soda, salt and cinnamon. In another bowl, beat eggs until frothy.
  • Add applesauce, oil and vanilla; beat until blended. Stir into flour
  • mixture; mix well. Fold in apples and pecans.
  • Pour into a 13-in. x 9-in. baking pan coated with cooking spray. Bake
  • at 350° for 40-45 minutes or until a toothpick inserted near the

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Moist Apple Cake (continued)

Directions (continued)

  • center comes out clean. In a small saucepan, melt butter. Add the
  • brown sugar, milk and vanilla. Bring to a boil, stirring constantly.
  • Pour over warm cake. Serve warm. Yield: 15 servings.
Nutritional Facts: One serving (1 piece) equals 341 calories, 10 g fat (2 g saturated fat), 35 mg cholesterol, 346 mg sodium, 62 g carbohydrate, 2 g fiber, 3 g protein.