3/4 cup light brown sugar
1/2 cup canola oil
2 cups applesauce or grated Gala apples
1 1/2 cups sifted cake flour
1 teaspoon each: baking soda, cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon each: ground cloves, salt
2/3 cup chopped walnuts, toasted, see note
1/2 cup store-bought caramel sauce
Yield: 14 servings
1. Heat oven to 350 degrees. Spray bunt pan with non-stick baking spray or line muffin tin with paper liners. Combine eggs, brown sugar and oil in bowl; beat with electric mixer on medium speed until smooth, about 3 minutes. Stir in the applesauce; set aside.
2. Combine the flour, baking soda, cinnamon, ginger, cloves and salt in a large bowl. Add to the egg mixture; beat on low speed just until mixed. Stir in walnuts. Pour batter into prepared pan (for cupcakes, fill cups three-quarters full).
3. Bake until tester inserted in the center comes out clean, 30-35 minutes for cake, 20-25 minutes for cupcakes. Cool 5 minutes on rack before turning cake out of pan.
4. Gently pierce cake with a fork about 1-inch deep all over surface of cake. Heat caramel sauce in microwave until warm, 20 seconds; drizzle over top of cake.
Note: To toast walnuts, heat, stirring, in a dry heavy skillet over medium heat until starting to brown, about 5 minutes.
Nutrition information per serving: 260 calories, 41 percent of calories from fat, 12 g fat, 1 g saturated fat, 30 mg cholesterol, 35 g carbohydrates, 4 g protein, 188 mg sodium, 1 g fiber