To Die For Fresh Apple Cake Recipe

To Die For Fresh Apple Cake Recipe

To Die For Fresh Apple Cake Recipe

  • Makes: 1 cake (16-20 Servings)
  • Ready In: 1 hr 45 mins
  • Prep Time: 15 mins
  • Cook Time: 1 hr 30 mins

You must make this cake. Even if you don’t really enjoy apple cake or coconut. This cake is the bomb. It begins with a wonderful cake, moist and sweet with bits of coconut and pecans. Then it adds an extra step. When the cake comes out of the oven, you pour over a mixture of butter, buttermilk, whole cane sugar, and vanilla and let it soak in. The result? A caramel-like buttery outside everyone will fight for.

It’s meant to be served at breakfast,but it’s well suited for dessert. You’ll be glad you tried it.

    Nutritional Information (per serving)

  • Calories: 595
  • Fat: 36g
  • Protein: 6g
  • Sodium: 146mg
  • Carbohydrates: 51g
  • Fiber: 6g
  • Sugar: 34g

Ingredients:

  1. 2 cups organic whole cane sugar or sucanat (to read more about this sugar click here)
    3 large eggs
    1 1/2 cups coconut oil
    1/4 cup orange juice
    3 cups whole wheat pastry flour (freshly ground preferred)
    1 teaspoon baking soda
    1/4 teaspoon sea salt
    1 tablespoon cinnamon
    1 tablespoon vanilla extract
    3 cups grated fuji apples (I left the skins on)
    1 cup shredded unsweetened coconut
    1 cup chopped pecans (optional)

    Sauce:
    1/2 cup unsalted butter
    1 cup organic whole cane sugar
    1/2 cup buttermilk
    1/2 teaspoon baking soda

Directions:

    1. Preheat the oven to 325°F and adjust rack to middle position.
    2. Stir together whole cane sugar, eggs, oil, orange juice, whole wheat flour, baking soda, salt, cinnamon and vanilla in a large bowl.
    3. Fold in apples, coconut and pecans (if using).
    4. Pour the batter into a buttered bundt pan.
    5. Bake for 1 1/2 hours until cake tester comes out clean.
    6. Sauce: Put butter, whole cane sugar, buttermilk, and baking soda in a medium pan over medium heat. Bring to a boil and boil for 1 minute.
    7. As soon as the cake comes out of the oven,  pour butter mixture over hot cake.
    8. Let the cake stand for 1 hour and then turn it out onto a cake stand.
    9. Serve warm or at room temperature.
Carrie Vitt

Article written by

Carrie Vitt is the author of the cookbook Deliciously Organic and publisher of popular food blog, Deliciously Organic. Carrie Vitt began cooking as soon as soon as she could peer over the countertops and by sixteen was working in the kitchens of her mother’s award-winning Dallas catering company, The Festive Kitchen.

 

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