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This cake is heavy. Heavy on apples, heavy on flavor, heavy on moistness, and just plain heavy to pick up. It is very yummy, and the buttermilk glaze really sets it apart from a spice bread. I grated my apples because I’m not a huge fan of apple chunks. I loved loved loved the pecans and coconut. Coconut and apples, who knew?  I also subbed some yogurt for oil, just to lighten it a little. I used apple juice instead of OJ. I usually don’t jump up and down for dense desserts but this one is an exception. I would like to do a little research/experimenting to see if I can get the cake to rise a little bit more to lighten it up a little. Maybe some baking powder?  I made 1/4 of the buttermilk sauce, which was plenty for a 1/2 recipe of the cake. It is pretty dang fattening and one more drop of oil in the batter would have made it too oily. But it stayed moist for days, so I guess the oil is worth it.

Grandgirl’s Fresh Apple Cake (Paula Deen)

Yield 16-20 servings

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

Directions:

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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