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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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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:
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 |
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 |
Directions:
1. Preheat oven to 350°.
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.
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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