Granny Smith apples are not a favorite in this house, but my 18 year old son was at the grocery store with me and asked me to buy a bag. I questioned his apple selection, but he insisted he loved the tart apples and, not wanting to squelch his desire for such a healthy snack, I put the bag in my cart. He ate one apple that afternoon and the rest sat in the fruit bowl for the next 2 weeks. So much for his love of Granny Smith aplles (I just knew he wasn't going to eat them!!). Anyway, what's a mom to do with fruit nobody wants to eat - bake something!! Enter this Paula Deen recipe called 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 so I plan to share it at an upcoming brunch.
Paula Deen's Apple Cake
- 2 cups granulated sugar
- 3 eggs
- 1 1/2 cups vegetable oil
- 1/4 cup fresh orange juice
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon 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
- 8 tablespoons butter
- 1 cup granulated sugar
- 1/2 cup buttermilk
- 1/2 teaspoon baking soda
- Preheat oven to 325F. Spray a 10-inch angel food cake pan with flour/oil cooking spray.
- In a large bow, combine all the ingredients except for the apples, coconut, and pecans.
- Stir in the apples, coconut, and pecans.
- 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).
- 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 mixture to a boil; stirring constantly, boil for 1 minute.
- Pour sauce all over the hot cake and let it stand for 1 full hour before unmolding the cake to cool completely.