Fort Davis Apple Cake

6 Reviews
ADD YOUR REVIEW
Randy Mayor
Yield
16 servings (serving size: 1 slice)
December 2000
RECIPE BY Cooking Light

"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

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

Nutritional Information

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

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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.

Step 3

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.

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Ratings & Reviews

mary327's Review

BlueeyedSara7
January 27, 2013
N/A

AtlSuz's Review

megberns1
September 19, 2011
Made it once with out the glaze and once with the glaze and also added plumped raisins to the batter -excellent both times. Easy to make and great flavor and texture. Its a keeper!

cabcancook's Review

cabcancook
July 01, 2011
This was a real crowd pleaser. I also served it without the glaze and everyone at work has declared this to be their new favorite apple cake. And it was super easy to make..no need for an electric mixer. Definitely a keeper!

BlueeyedSara7's Review

AtlSuz
October 31, 2010
This cake turned out really well when I made it for a Halloween Supper Club. I replaced half of the all-purpose flour with 3/4 cup white whole-wheat flour and 3/4 cup ground flax seed. Since I was making a "Cemetery" Cake, I baked it in a 13"x9" pan so I shortened the baking time by about 10 minutes and frosted it with caramel-pecan frosting (the ground.) I then edged it with Indian corn candy (fence) and decorated double-chocolate Milano cookies with "RIP" in black icing (tombstones). It was a fun, flavorful dessert for Halloween. I will make the cake next time but won't frost it as the cake really doesn't need it.

megberns1's Review

IHPMom
September 16, 2010
I tried this recipe last night, in fact made 4 in no time at all....Everyone raved and it was so delicious...recommend it highly!!!

IHPMom's Review

mary327
March 11, 2010
Yum! A big hit with my family. We skipped the glaze per the other reviewers suggestions and didn't miss it. A great snack cake.