I called this one Heavenly Dessert because it seems the only time we have made this lately is when someone we know has passed away and we want to bring something for the family to have on hand. To be honest, my darling husband is the one who makes this cake the most. People even ask for it because it taste so good!
Well today I wanted a piece of Paula Deen’s Grandgirl Apple Cake – the most heavenly cake on earth at this time of year. So I made it. You heard that right, I made it. OK, well hubby peeled the apples for me, but that was all!
I have included some photos of the process and a helpful hint when using a tube Pan.
Butter, for greasing pan
2 cups sugar
1 1/2 cups vegetable oil
1/4 cup orange juice
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
3 cups peeled and finely chopped apples
1 cup chopped pecans
|Here is the mix before the apples, nuts and coconut are added
1/2 cup (1 stick) butter
1 cup sugar
1/2 cup buttermilk
1/2 teaspoon baking soda
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. Hint: We place a cup over the whole in the tube pan before adding the batter. This way you don’t drop any down the hole.
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.
Serve with whipped cream for extra sweetness!