Apple-Cranberry Bundt Cake (Egg-Free, Fat-Free)

Apple-Cranberry Bundt Cake (Egg-Free, Fat-Free)

Ingredients:
sugars, granulated
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
cornstarch
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
spices, cinnamon, ground
spices, nutmeg, ground
spices, ginger, ground
spices, cloves, ground
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
cranberries, dried, sweetened
apples, raw, with skin
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
spices, cinnamon, ground
cranberries, dried, sweetened

Directions:
Cake:.
Preheat oven to 350F.
Prepare a 10-cup bundt pan by spraying with fat-free cooking spray and lightly dusting with flour.
In a large bowl, stir together sugar and applesauce.
Into a small bowl, wisk together cornstarch and warm water (the mixture will be quite dense but smooth).
Add cornstarch mixture to applesauce mixture and whisk until combined.
Then whisk in non-fat milk and vanilla.
Combine dry ingredients in a separate bowl and whisk together well.
Slowly add into wet mixture, whisking until thoroughly combined.
Fold apples and cranberries into the batter.
Spoon batter evenly into bundt pan, being careful not to brush off too much of the flour dusting.
Bake for 40-45 minutes or until a cake tester inserted into cake comes out clean.
Cool on a wire rack for 30 minutes and turn out onto a cake pedestal or plate.
Glaze:.
Place powdered sugar and cinnamon in a small bowl.
Add vanilla and stir in milk one tablespoon at a time until smooth.
If a thinner or thicker consistency is desired, add less or more milk as you wish.
Spoon evenly over cake.
Garnish:.
If desired, place cranberries into the center of the cake and around the base of the cake plate mostly for festive presentation.