Cook it light: Revised apple cake trims fat, not taste

Dear Jeanne: This recipe looks and sounds delicious. I can't imagine the calories, fat or carb count. I'm hoping you can revise it to allow us to enjoy it without guilt. Thanks! — Shirley Turnipseed, San Diego

Dear Shirley: I get so many requests for versions of this cake that I do it very often. I never have done one with the caramel sauce, and I find that it really is not necessary, as the cake itself is so good. If you wish to use it, fat-free caramel sauce for ice cream is available. Just add the calories to the cake if you want to use it.

CARAMEL-GLAZED APPLE CAKE

CAKE:

1 cup packed light-brown sugar

1 cup granulated sugar

1 1/2 cups vegetable oil

3 eggs

3 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

5 Granny Smith or Golden Delicious apples, cored, peeled and cut into 1/2-inch pieces

1 1/4 cups chopped pecans or walnuts

2 1/4 teaspoons vanilla extract

CARAMEL GLAZE:

4 tablespoons butter

1/4 cup granulated sugar

1/4 cup light-brown sugar

Pinch salt

1/2 cup cream

1. Preheat oven to 325 F. Butter and flour a 9-by-13-inch pan.

2. To prepare the cake, beat both sugars and the oil in a mixing bowl until very well blended. Add eggs one at a time, beating well after each addition. Sift together flour, baking soda, cinnamon, nutmeg and salt; gradually add to egg mixture, mixing just until blended. Stir in apples, nuts and vanilla; pour into pan.

3. Bake for 50 to 75 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan while preparing the glaze.