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Apple-Orange Spice Cake

This one's a great afternoon or take-along dessert.

INGREDIENTS FOR 18 SERVINGS:

Cake:

Cooking spray
• 1 tablespoon all-purpose flour
• 4 large eggs
• 1-3/4 cups sugar
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1 teaspoon grated orange rind
• 1/2 cup fresh orange juice (about 3 oranges)
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 3 cups thinly sliced Granny Smith or other tart apple (about 3/4 pound)
• 2 teaspoons sugar
• 1/4 teaspoon ground cinnamon

Glaze:

• 1/4 cup sugar
  
• 2 tablespoons low-fat buttermilk
  
• 1/4 teaspoon baking soda

INSTRUCTIONS:
This recipe calls for a tube pan (also known as an angel food cake
pan), a round pan with deep sides and a hollow center.

1. Preheat oven to 375 degrees.
2. To prepare cake, coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon flour.
3. Beat eggs in a large bowl at medium speed of a mixer until foamy; gradually add 1-3/4 cups sugar, beating well. Lightly spoon 3 cups flour into dry measuring cups; level with a knife. Combine 3 cups flour, baking powder, and next 4 ingredients (baking powder through nutmeg), stirring well with a whisk. Combine rind, juice, oil, and vanilla. Add flour mixture to egg mixture alternately with juice mixture, beginning and ending with flour mixture. Combine apple, 2 teaspoons sugar, and 1/4 teaspoon cinnamon.
4. Pour half of batter into prepared pan. Arrange half of apple mixture over batter, overlapping slightly. Repeat procedure with remaining batter and apple mixture. Bake at 375 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 20 minutes. Carefully remove cake from pan.
5. To prepare glaze, combine 1/4 cup sugar, buttermilk, and baking soda in a small saucepan. Cook over medium heat 2 minutes or until foamy, stirring constantly. Drizzle glaze over warm cake. Cool completely on rack. Yield: 18 servings.

NUTRITIONAL INFORMATION:
CALORIES 253 (27% from fat); FAT 7.6g (sat 1.5g, mono 2.3g, poly 3.2g);
PROTEIN 3.8g; CARB 43g; FIBER 1.1g; CHOL 49mg; IRON 1.3mg; SODIUM 180mg;
CALC 60mg