Paula Deen Grandgirl’s Fresh Apple Cake from Georgia

Paula Deen Grandgirl’s Fresh Apple Cake from Georgia is a moist tube pan cake with chopped apples, coconut and pecans, ready in 1 hour 40 minutes. This old-fashioned Southern apple cake recipe fits potluck tables, church suppers and holiday dinners, and it feeds 10.

Pour the hot buttermilk sauce over the cake the moment it leaves the oven, while it is still in the pan. Wait until it cools and the sauce sits on top instead of soaking in.

Paula's version uses vegetable oil and orange juice in the batter, so the crumb stays moist for days. The sauce also gets a full rolling boil with baking soda, which turns it into a soft caramel glaze.

Paula Deen Grandgirl's Fresh Apple Cake from Georgia

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

20

minutes

Cooking time

1

hour 

30

minutes

Calories

780

kcal

Finely chopped apples, coconut and pecans stay tender inside a dense, oil-rich crumb that gets soaked with a warm buttermilk glaze. Cooling in the pan for an hour lets the sauce sink into the cake before you turn it out.

Ingredients

• 3 cups divided sugar
  

• 3 eggs
  

• 1 1/2 cups Vegetable oil
  

• 1/4 cup orange juice
  

• 3 cups all purpose flour
  

• 1 1/2 teaspoons divided 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
  

• 1/2 cup buttermilk
  

Directions

• Preheat and grease: Preheat the oven to 325°F and generously grease a tube pan. Get into every ridge, since the sticky glaze can make the cake cling.
• Mix the batter: Combine 2 cups sugar, 3 eggs, 1 1/2 cups vegetable oil, 1/4 cup orange juice and 3 cups all purpose flour in a large bowl. Add 1 teaspoon baking soda, 1/4 teaspoon salt, 1 tablespoon cinnamon and 1 tablespoon vanilla, then mix well until no dry flour is left.
• Fold in the add-ins: Fold 3 cups peeled, finely chopped apples, 1 cup shredded coconut and 1 cup chopped pecans into the batter. Stir only until everything is evenly spread, so the batter stays tender.
• Bake the cake: Pour the batter into the prepared pan and bake for about 1 1/2 hours. It is done when a tester comes out clean.
• Boil the sauce: Shortly before the cake is done, melt 1/2 cup butter in a large saucepan, then stir in 1 cup sugar, 1/2 cup buttermilk and 1/2 teaspoon baking soda. Bring it to a good rolling boil, stirring constantly, and boil for 1 minute.
• Glaze and rest: Pour the sauce over the hot cake in the pan as soon as it comes out of the oven. Let it stand for 1 hour, then turn it out onto a rack to cool completely.

Tools for this recipe

• Chicago Metallic angel food tube pan, removable center, Checkered Chef cooling racks, Cuisinart MultiClad Pro 3-quart saucepan, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a Bundt pan instead of a tube pan?

A Bundt pan works if it holds about 12 cups, though the bake time may shift a little. Grease it very well, because the sticky glaze can make the cake cling to all those curves.

How long does apple cake keep?

Covered at room temperature, it holds well for about 2 days, and the glaze keeps it moist. After that, store it in the fridge and let slices come to room temperature before serving.

Can I make this cake ahead of time?

Yes, and it actually tastes great the next day once the glaze has soaked in. Bake it, glaze it and cool it completely, then wrap it well until you are ready to serve.

Which apples work best in this cake?

Firm, tart apples like Granny Smith hold their shape and balance the sweet glaze. Chop them finely, as the recipe says, so they cook through in the batter.

Why pour the sauce while the cake is hot?

A hot cake soaks up the warm sauce, which makes the crumb moist and sticky. If you wait, the sauce stays on the surface and the cake turns out drier.