Tuesday, February 19, 2008

Paula Deen's Grandgirl's Fresh Apple Cake From Georgia

I love cake --- any kind of cake. Lemon, white, chocolate, and especially apple. Oh I've searched the internet round for the perfect apple cake recipe, and although I think I'll continue to try new things, I will say that Paula Deen's Grandgirl's Fresh Apple Cake From Georgia (omg mouthful) comes quite close to fitting the bill. The only thing I'll say is that the original recipe's 1 1/2 cups of vegetable oil is just too much, producing great moisture, sure, but also too much synthetic oil taste which I don't happen to love. Instead I replace the oil with two sticks of melted unsalted butter and a half cup of pure vegetable oil. Sometimes I don't even add the oil and just use apple sauce instead (a half cup with the two sticks of melted butter). The taste is always more dimensional and pleasing, which is why I recommend you make the same replacement when trying the recipe, too. My grade: B+

Grandgirl's Fresh Apple Cake From Georgia


Butter, for greasing pan
2 cups sugar
3 eggs
2 sticks unsalted butter, melted
1/2 cup pure 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, melted butter, 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 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.

Difficulty: Easy
Prep/Cook time: 1 hr 30 minutes
Yield: 16 - 20 servings

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