Fort Davis Apple Cake

Randy Mayor
"Orchards in Fort Davis, Texas, sell boxes of apples in the fall. We always buy a box and store it in the refrigerator until holiday baking time. Then we make several cakes to give as Christmas gifts." --CL Reader

Yield:

16 servings (serving size: 1 slice)

Recipe from

Nutritional Information

Calories 257
Caloriesfromfat 27 %
Fat 7.7 g
Satfat 2.7 g
Monofat 3.8 g
Polyfat 0.7 g
Protein 3.2 g
Carbohydrate 44.7 g
Fiber 0.9 g
Cholesterol 49 mg
Iron 1 mg
Sodium 203 mg
Calcium 21 mg

Ingredients

Cake:
2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup water
1/4 cup butter or stick margarine, melted
1/4 cup olive oil
1/2 teaspoon vanilla extract
3 large eggs, lightly beaten
3 cups chopped peeled Rome apple
Cooking spray
Glaze:
3/4 cup sugar
1/2 cup low-fat buttermilk
1 tablespoon light-colored corn syrup
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract

Preparation

Preheat oven to 350°.

To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (flour through cloves) in a large bowl. Add water and next 4 ingredients (water through eggs); stir just until well-blended. Fold in apple. Spoon batter into a 12-cup Bundt pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

To prepare glaze, combine 3/4 cup sugar, buttermilk, syrup, and baking soda in a medium saucepan. Cook over medium heat 6 minutes or until sugar dissolves and mixture is light brown, stirring constantly. Stir in vanilla. Pour over cake.

Note:

December 2000