PERFECT (Don't Change A Thing!) Fresh Apple Cake (and a CONTEST)

I promised last time that you would have a chance to win a cookbook with the next post, so here's your chance. If you read this post and leave a comment below, your name will be entered into a drawing (be sure to leave your email address!!) and you might be the winner of a copy of my new cookbook, "A Pinch of This... A Smidgen of That." So, let's get cookin' and you get commentin' and we'll see who wins!

Today, we're baking the BEST EVER Fresh Apple Cake! I don't think I've ever tasted one any better than this. I could eat the whole thing all by myself. The glaze alone is so yummy, that it makes you want to get seconds on dessert! I'll admit that dicing the apples is a little time consuming, but oh my goodness, is it ever worth the time and effort. You'll see, if you try this just once. You'll be hooked on this cake for life! It's a perfect cake for taking to those Christmas potlucks or dessert exchanges. Everyone will be asking you for the recipe, so take along extra copies!

Let's get our groceries together and get started:

WOW! Looks like a lot of stuff! Don't let the photo overwhelm you... :-) It will be worth it, I promise!

If you're working from the cookbook, you can find the recipe on pages 111-112. (see below) Otherwise, go all the way to the end of this post for the complete summary of the recipe that you can copy and paste to your word processor and keep in your Recipe File on your computer (or print a hard copy). 

First, preheat the oven to 325 degrees F. and generously grease a tube pan.

 MIX 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.

(NOTE: I also used that fork you see in the photo to poke holes in the cake, so when the sauce goes on, it can soak down deep and make a really gooey, good cake! .)

Shortly before the cake is done, MAKE THE SAUCE:

Melt the butter in the 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 (if you can wait that long), then turn out into a rack or onto your serving plate to cool completely.

The recipe "says" to let this stand for an hour... but I always get impatient, because it smells sooooo good and I like to eat a piece while it's still warm, so I probably wait about 15 minutes, and then plop it onto my cake platter! You can wait, if you want to, but I never do! The Holy Spirit is still working on my "fruit" of "Self Control."

The best part is eating it!

If you want a saucier and more gooey cake (which is what I prefer), poke holes in the cake with a fork before pouring on the sauce, and use these amounts for the sauce topping:

ADDITIONAL SAUCE:

3/4 cup (1 1/2 stick) butter

1 1/2 cup sugar

3/4 cup buttermilk

3/4 teaspoon baking soda

Now, you have an opportunity to make the best Fresh Apple Cake ever and possibly win a cookbook as well! I'll take your comments through December 11 and announce the winner on my big brother's birthday on December 12. So, add your comments below along with your email addresses (you want to be notified, don't you?) for your chance to win a copy of "A Pinch of This... A Smidgen of That."

Next post will be all about SNOWballs! YUMMY!
Many Blessings to you and yours,
Patricia

Here's the recipe all together so you can copy and print it:

PERFECT (Don't Change A Thing!) Fresh Apple Cake

Cake:

Butter, for greasing pan

2 cups sugar

3 eggs

1 1/2 cups vegetable oil

1/4 cup orange juice

3 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon ground cinnamon

1 tablespoon vanilla extract

3 cups peeled and finely chopped apples (I use Granny Smith)

1 cup shredded coconut

1 cup chopped pecans

Sauce:

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. MIX 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. Shortly before the cake is done. MAKE THE SAUCE: Melt the butter in the 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 into a rack to cool completely. If you want a saucier and more gooey cake, poke holes in the cake with a fork and use these amounts for the sauce topping:

ADDITIONAL SAUCE:

3/4 cup (1 1/2 stick) butter

1 1/2 cup sugar

3/4 cup buttermilk

3/4 teaspoon baking soda