3 cups cooking apple peeled sliced (such as Braeburn, Rome, or McIntosh)
2.3 cups apple cider divided
0.5 teaspoon baking soda
8 ounce block cream cheese fat-free
2.5 tablespoons breadcrumbs dry
3 large eggs
3 cups flour all-purpose
2.3 cups granulated sugar divided
6 tablespoons juice of lemon fresh divided
1 tablespoon lemon rind grated
1 cup buttermilk low-fat
0.5 cup butter softened
1 tablespoon butter
1 tablespoon powdered sugar
0.3 teaspoon salt
1 teaspoon vanilla extract
Equipment
bowl
frying pan
sauce pan
oven
knife
wire rack
blender
skewers
measuring cup
kugelhopf pan
Directions
Bring 2 cups cider to a boil in a large, heavy saucepan over high heat. Cook until reduced to 1/2 cup (about 20 minutes). Reduce heat to medium-high; stir in 1/2 cup granulated sugar. Cook 5 minutes or until sugar dissolves and cider is thick and dark-colored, stirring occasionally.
Remove from heat; cool 1 minute. Stir in 1 tablespoon margarine. Stir in apple; cook 15 minutes over medium-high heat or until the liquid is absorbed, stirring frequently.
Remove from heat; cool. (If apple mixture hardens, place it over low heat until softened).
Preheat oven to 32
Coat a 12-cup Bundt pan with cooking spray; dust with breadcrumbs.
Combine 1 1/2 cups granulated sugar, 1/2 cup margarine, lemon rind, and cream cheese in a large bowl; beat at medium speed of a mixer until well-blended (about 5 minutes).
Add eggs, 1 at a time, beating well after each addition. Beat in 2 tablespoons lemon juice. Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, baking soda, and salt.
Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Fold in apple mixture.
Pour into prepared pan; bake at 325 for 1 1/2 hours or until a wooden pick inserted in center comes out clean.
Combine 1/4 cup cider, 1/4 cup granulated sugar, 1/4 cup lemon juice, and vanilla; let stand until sugar dissolves, stirring occasionally. Cool cake in pan 5 minutes, and pierce with a wooden skewer in several places.
Pour cider mixture over cake in pan, and let stand 10 minutes.
Remove from pan, and cool completely on a wire rack. Sift powdered sugar over top of cake.
