Apple Cake with Buttermilk Sauce |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 16 |
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I wish I could tell you this cake is a keeper ...but in our family it never lasts long enough for me to find out! I prefer to use Cortland apples when I bake this cake, but any firm baking apple will work. Ingredients:
3 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 teaspoon ground cinnamon |
3 eggs |
2 cups sugar |
1-1/4 cups vegetable oil |
1 teaspoon vanilla extract |
1/4 cup orange juice |
2 cups chopped apple |
1 cup chopped walnuts |
1 cup flaked coconut |
buttermilk sauce: |
1 cup sugar |
1/2 cup butter, cubed |
1/2 teaspoon baking soda |
1/2 cup buttermilk |
whipped cream, optional |
Directions:
1. Combine flour, baking soda, salt and cinnamon; set aside. In a large bowl, beat eggs. Add sugar, oil, vanilla and orange juice. On low speed, blend in flour mixture. Fold in apple, walnuts and coconut. Pour into a greased and floured 10-in. tube pan. Bake at 325° for 1-1/4 hours or until the cake tests done. Invert cake onto a large plate or platter. Deeply puncture the top of the warm cake with a skewer or pick.
2. In a small saucepan, bring all sauce ingredients to a boil, stirring frequently. Immediately spoon 1-1/4 cups of sauce slowly over the top of the cake, then pour the remainder down the sides. Cool. Serve with whipped cream if desired. Yield: 16 servings.
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