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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 2 |
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This recipe came from Alice Bay Cookbook. The buttermilk sauce sounds strange, but believe me, it is really good. I always double the recipe, as I don't want to run out. Ingredients:
3 cups sifted all-purpose flour |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
2 cups sugar |
3 eggs |
1 1/4 cups vegetable oil |
1 teaspoon vanilla |
1/4 cup orange juice |
1 tablespoon grated orange rind |
2 cups grated unpared fresh apples |
1 cup chopped walnuts |
1 cup flaked coconut |
1 cup sugar |
1/2 cup butter |
1/2 teaspoon baking soda |
1/2 cup buttermilk |
Directions:
1. Preheat oven to 325°.
2. Grease and flour a 10-inch tube pan.
3. Sift flour, baking soda, and cinnamon onto waxed paper.
4. Combine sugar, eggs, oil, vanilla, orange juice, and orange peel in a large bowl.
5. Beat with electric mixer until well blended.
6. Stir in flour mixture until well mixed.
7. Fold in apples, walnuts, and coconut.
8. Spoon into prepared pan.
9. Bake in a slow oven for 1 1/2 hours or until top springs back when lightly pressed with fingertip.
10. Cool in pan on wire rack for 15 minutes.
11. Transfer cake from pan to a serving plate with a raised edge.
12. Puncture top of cake all over with a wooden pick or skewer.
13. Spoon hot Buttermilk Sauce over warm cake several times.
14. Let stand for about an hour before serving.
15. Pour extra sauce into a small pitcher and serve with cake.
16. BUTTERMILK SAUCE-.
17. Combine sugar, butter, soda, and buttermilk in a medium saucepan.
18. Cook over medium heat, stirring constantly, until mixture comes to a boil.
19. Remove from heat and spoon over cake.
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