Welcome back to Someone’s In The Kitchen! This week we are saluting the queen of butter & deep fried artery clogging goodies herself, miss Paula Deen, and baking up her deliscious Apple Cake! Since fall is slowly but surely coming upon us what better time to start baking with fresh apples and cinnamon? So enjoy, y’all, from our kitchen to yours (yeah, just couldn’t resist)! 😉
Paula Deen’s Apple Cake –
(Recipe found @ http://www.pauladeen.com)
I don’t know about you, but as soon as September hits I’m ready to bake all kinds of fall goodies; and this cake with it’s warm flavors of apples and cinnamon is perfect for the season! My mom actually found this recipe and thought it sounded like a recipe my grandma used to make. It’s very quick and easy to whip up, as it’s just a one bowl recipe. Just toss everything in and stir! After the cake bakes you make a sauce… which is basically a butter sauce (where there’s Paula Deen, there’s butter) and pour it over the hot cake and let it sit for an hour. What you end up with is a moist, fluffy. and yes, buttery apple & cinnamon cake. I will say that we did find this cake to be somewhat rich (yeah, thinking the butter sauce could have something to do with this) and we could only eat a small piece. The only things we did differently in this recipe was leave out the coconut (not a fan) and substitute the pecans for walnuts. If you’re looking for a lovely fall cake give Paula’s Apple Cake a shot!
Butter, for greasing pan
2 cups sugar
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
1 cup shredded coconut
1 cup chopped pecans
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 bundt or tube 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 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.