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Paula Deen’s Apple Cake
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Description
Paula Deen calls this Grandgirl’s Fresh Apple Cake from Georgia. Strange recipe name, but the cake is pretty yummy and it stays moist for days and days. It’s very dense and heavy, and it’ll feed an army.
Ingredients
- FOR THE CAKE:
- 2 cups Granulated Sugar
- 3 whole Eggs
- 1-½ cup Vegetable Oil
- ¼ cups Freshly Squeezed Orange Juice
- 3 cups All-purpose Flour
- 1 teaspoon Baking Soda
- ¼ teaspoons Salt
- 1 Tablespoon Ground Cinnamon
- 1 Tablespoon Pure Vanilla Extract
- 3 cups Peeled And Finely Chopped Apples
- 1 cup Shredded Coconut
- 1 cup Chopped Pecans
- FOR THE SAUCE:
- 1 cup Granulated Sugar
- ½ cups Buttermilk
- ½ teaspoons Baking Soda
Preparation
For the cake:
Preheat oven to 325ºF. Spray a 10-inch angel food cake pan with flour/oil baking spray.
In a large bowl, combine all the cake ingredients together until combined. Pour batter into prepared pan and bake for 90 minutes. Remove from oven and using a long skewer, poke holes all over the cake (cake should still be in the pan).
For the sauce:
Shortly before the cake is finished baking, make the sauce by combining all the sauce ingredients in a large saucepan (mixture will bubble up). Bring to a boil, stirring constantly. Boil for 1 minute. When cake is removed from oven, immediately pour sauce all over the hot cake and let it stand for 1 full hour before unmolding the cake to cool completely.
Recipe from Paula Deen’s Grandgirl’s Fresh Apple Cake from Georgia.
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