FRESH APPLE CAKE WITH SAUCE

Fresh Apple Cake With Sauce image

So moist and delicious because of the sauce you pour over the cake after punching small holes for the sauce to seep throughout the cake. This cake is wonderful. Make two and freeze one for another time. I make this for family gatherings and they always request this for dessert, The flavorings that is added gives the cake a...

Provided by Betty Graves

Categories Cakes

Time 2h5m

Number Of Ingredients 17

Ingredients

3 c all purpose flour
2 c sugar
1 tsp baking soda
1/4 tsp salt
1/2 Tbsp cinnamon
3 eggs beaten
1, 1/2 c vegetable oil
1/4 c orange juice
1 Tbsp vanilla extract
3 c peeled, and finely chopped apples
1 c shredded coconut
1 c pecans, in pieces
to make the glaze:
1 stick butter
1 c sugar
1/2 c buttermilk
1/2 tsp baking soda

Steps:

1. Preheat the oven to 325 degrees F. Grease and flour a 10" bundt cake pan. Set aside. For the cake: in a large bowl, whisk together the flour, sugar, baking soda, salt & cinnamon. Add the eggs, oil, orange juice, flour, baking soda, salt, cinnamon and vanilla extract and mix well with a whisk. 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.
2. Shortly before the cake is done, make the glaze: 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 bundt pan as soon as you remove it from the oven, after you punch small holes in the cake so the cake can distribute inside. I sometimes don't use all the sauce. You can judge how much you want to put on cake. Do NOT REMOVE FROM PAN FOR ANOTHER HOUR TO LET THE SAUCE SEEP THROUGHOUT THE CAKE AND then turn out onto a rack to cool completely. I usually dust some powdered sugar lightly on the cake after it is cooled.
3. This cake will stay fresh in the fridge up to a week-the glaze really helps it retain its moisture perfectly. It also freezes extrememly well. Wrap the cake in several layers of plastic wrap before freezing. If you plan to keep it in the freezer longer than a week or two, I would put a couple layers of foil over the plastic wrap. To thaw, remove all wrapping and let sit at room temperature overnight in a container.