Its Apple season again, so I thought I would share this with everyone. I copied this recipe from the food network a couple of years ago and it is wonderful! I have had many requests for the recipe.
Grandgirl’s Fresh Apple Cake from Georgia
Ingredients
- Cake:
- Butter, for greasing pan
- 2 cups sugar
- 3 eggs
- 1 1/2 cups vegetable oil
- 1/4 cup orange juice
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 tablespoon vanilla extract
- 3 cups peeled and finely chopped apples
- 1 cup shredded coconut
- 1 cup chopped pecans
- Sauce:
- 1/2 cup (1 stick) butter
- 1 cup sugar
- 1/2 cup buttermilk
- 1/2 teaspoon baking soda
Instructions
- Preheat the oven to 325 degrees F. Generously grease a tube pan.
- For the cake: in a large bowl, combine the sugar, eggs, oil, orange juice, flour, baking soda, salt, cinnamon and vanilla extract; and mix well. Fold apples, coconut, and pecans into batter.
- Pour the batter into the prepared pan and bake until a tester comes out clean, about 1 1/2 hours.
- Shortly before the cake is done, make the sauce: Melt the butter in a large saucepan, stir in the sugar, buttermilk, and baking soda, and bring to a good rolling boil, stirring constantly. Boil for 1 minute. Pour the sauce over the hot cake in the pan as soon as you remove it from the oven. Let stand 1 hour, then turn out onto a rack to cool completely.
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hi can you tell does this cake have a crusty top ? as when i made it the top was crusty
This looks yummo! I'm going to give it a try. Thanks for posting it!
This cake is a staple dessert at my home for Thanksgiving. Very yummy, but not for those who are watching their waistlines. The cake is very mosit and dense. The most difficult part for me is peeling and chopping the 3 cups of apples. Worth the effort. I don't think you will be disappointed.
Hi cake2decorate! I am looking for a good apple cake recipe for a stacked cake I need to make and this sounds wonderful! I am new to baking though, is this cake dense enough to be stacked (minus the sauce I imagine)? And what round tin size would you advise me to use? I'd like to use a deep tin. Thank you in advance for your help!