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Makes One 10-inch Bundt Cake 12 to 16 ServingsCake 1 cup Butter Flavor CRISCO all-vegetable shortening or 1 Butter Flavor CRISCO Stick 1 cup granulated sugar 1 cup firmly packed light brown sugar 4 eggs 2 teaspoons almond extract 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 3 cups sifted all-purpose flour 1 -1/2 teaspoons salt 1 teaspoon baking powder 1 teaspoon baking soda 1 jar (16 ounces) apple sauce, divided 1/2 cup apple juice, apple cider or water 1 cup chopped black walnuts 1 cup coarsely grated, peeled Golden Delicious apples (about 1/2 pound or 1 large apple) Confectioners' sugar Topping Reserved 1/2 cup applesauce 1/4 teaspoon ground cinnamon 1 container (8 ounces) frozen whipped topping, thawed Heat oven to 350ºF. Grease 10-inch (12-cup) Bundt or tube pan with Butter Flavor Crisco. Flour lightly. For cake, combine Butter Flavor Crisco, granulated sugar, brown sugar, eggs, almond extract, 1 teaspoon cinnamon and nutmeg in large bowl. Beat at low speed of electric mixer until blended. Beat at high speed 3 to 4 minutes or until light and fluffy. Combine flour, salt, baking powder and bakng soda in medium bowl. Reserve 1/2 cup applesauce tor topping. Add remaining applesauce and apple juice to creamed mixture alternately with flour mixture, beating at low speed after each addition until well blended. Stir in nuts and apple with spoon. Spoon into pan. Bake at 350ºF for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan. Place cake, fluted side up, on wire rack. Cool completely. Dust with confectioners' sugar, if desired. For topping, fold reserved 1/2 cup applesauce and 1/4 teaspoon cinnamon into whipped topping. Place spoonful on each serving. |
