Buttermilk Apple Cake

Buttermilk Glazed Apple Cake

1 1/2 cups sugar
1 1/4 cups canola or corn oil
3 eggs, room temperature
1/4 cup apple or orange juice
1 teaspoon vanilla extract
3 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
2 Granny Smith apples, peeled, cored — finely chopped
1/2 cup coconut (optional)
1/2 cup chopped toasted walnuts (optional)

1/2 cup buttermilk
1/4 cup sugar
2 tablespoons unsalted butter
1/2 teaspoon baking soda

Preheat the oven to 325ºF. Lightly grease and flour a 10 inch tube or bundt pan.

Place the sugar, oil, eggs, juice vanilla, flour, baking soda, cinnamon and salt in the bowl of a mixer fitted with a paddle; beat until just combined.

Scrape down the sides of the bowl and add, by hand, the apples, coconut and nuts. Mix until combined.

Place in prepared pan, transfer to the oven, and bake until a tester comes out clean, about 50-60 minutes.

To make the soaking syrup, place the buttermilk, sugar, butter and baking soda in a small saucepan and bring to a boil over high heat.

Cool the cake in the pan for 5 minutes and prick the surface of the cake with a toothpick. Brush on the coating syrup and cool for 15 minutes. Invert and remove cake from pan.

Cut into 14-16 pieces.

The Bake Sale Cookbook

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