Grandgirl’s Apple Cake
Grandgirl’s Apple Cake – This is one of the best Fall cakes ever! It’s filled with shredded apples, coconut,and then soaked in a wonderful sweetened buttermilk sauce! Everyone always wants the recipe! ALWAYS!
As soon as you remove it from the oven, you pour this heavenly sauce over it and let it sink into the cake for an hour before inverting it…so you know it’s good!
And sometimes…I indulge in a piece for breakfast when I make it!
Grandgirl's Apple Cake
Ingredients
Cake:
- 2 cups of sugar
- 3 eggs
- 1 1/2 cups vegetable oil
- 1/4 cup of orange juice
- 3 cups all purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tbsp cinnamon
- 1 tbsp vanilla extract
- 3 cups Granny Smith apples, peeled and shredded (5 to 6)
- 1 cup shredded coconut
- 1 cup chopped pecans
Sauce:
- 1 stick butter
- 1 cup sugar
- 1/2 cup buttermilk*
- 1/2 tsp baking soda
- *I make my own buttermilk, by mixing 1 tbsp vinegar to 1 cup of milk and let it sit for 5 minutes. So much better than buying a large amount when you don't need it.
Instructions
- Preheat oven to 325.
- Spray bundt pan with cooking oil spray.
- Combine all the cake ingredients in a large bowl in the order given and mix well. Pour the batter into pan and bake for 1 1/2 hours.
- About 10 minutes before cake is done, make the sauce. Melt butter in saucepan and stir in sugar, buttermilk, and baking soda. Bring to a boil, stirring constantly. Boil for 1 minute. It will get nice and smooth.
- Pour this sauce over hot cake as soon as you remove it from the oven.
- Do not take the cake out of the bundt pan yet. See the picture in the post. PLACE ANOTHER PAN UNDER YOUR CAKE PAN IN CASE SAUCE OVERFLOWS A LITTLE.
- Let the sauce soak in for 1 hour (no longer), loosen edges by running a knife along the sides and center, and then invert it onto a serving platter. I usually slice it up to have ready to serve. It is DIVINE!!
Notes
* I have made this cake several times, and it usually turns out of the pan perfectly after loosening with a knife. If you let it sit in the sauce longer than an hour, it can be more difficult to remove.
*If cake does break when turning out, it is fine. I usually pre-slice it to take it wherever I am serving it anyway. It still looks just as good!
Source-Paula Deen-The Lady and Sons, Too! Cookbook
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Be sure to check out this video on Instagram of this cool little apple peeling contraption I bought at a kitchen store last summer. I can peel 6 apples in no time! When my husband sees me get this gadget out, he wants to take over and play with it too! It also slices the apples into these cool apple rings.
HI can this cake be adapted to gluten free and which. flour would you use to do this .
Thanks from down under. Anne
Hi Anne! I’m afraid I do not have any experience baking gluten-free, so I really can’t advise you on what is the best one to choose. If you do make it gluten-free, I would be very interested in knowing what works out for you! Thanks for visiting!
Hi Jaren. I’d love to use this recipe for a wedding cake this October. I would like to sub half the oil with applesauce. I will bake in a 10×4 round pan and use a heating core. My question is about the texture; is the crumb too tender to be stacked? The tiers are alternating flavors but it will be for tiers. I may or may not spread the glaze on the top of each tier prior to adding the brown sugar buttercream.
This cake has more of a quick bread texture and does fall apart when sliced sometimes due to the pecans. I’m not sure it would stack well at all. However, I do love the concept of this flavor of cake as one of the layers!
Can you use a boxed cake mix for this? Thanks…
Hi Susie! Even though I love a recipe that starts with a boxed cake mix, I wouldn’t use it on this one. Thanks for visiting!
I added a few soaked raisens…loved it..
Great idea Martha! Thanks for visiting!
Can this cake be made in a 9×13 pan? If so ,how long do u bake it for and at what temperature.
Hi Phyllis! I’ve not made it in a 9 x 13 before, so I’m not exactly sure how long to bake it. I would take it out once the center has set.
could i use apple cider in place of the orange juice?
Hi Brenda! Yes, I think that would work.
This cake is awesome! I made it and brought it to a family event this spring. So many compliments, the biggest compliment of all, was my empty platter at the end! Thank you so much for this tasty treat❤
Oh Dee, we LOVE this cake! Glad you loved it too!
I have made this cake for years and it is by far the best cake I’ve ever made. I got it from Paula Deen’s show when she was still on food network. I sometimes make it in a layer cake but just don’t use the entire amount of the sauce and put cream cheese icing on it and let me tell you I have people begging me to make them one which I have several times. It freezes very good as I have one in the freezer now waiting on Thanksgiving ! I have also used fresh pears instead I’d apples and I think it is as good or better.
Hi Betty! Isn’t it the best!! I love that you sometimes do a layer cake!
Can I use any kind of apple?
Hi Rochelle! I’ve only made it with Granny Smith apples.
I love the density of this cake and so I decided to try it as a carrot cake. I eliminate the apples and add a slim 3 cups carrots and 1 cup raisins. I also eliminate the sauce and frost with cream cheese frosting.
Can you bake this in 2 loaf pans? What temp and for how long? Thank you!
I have not tried to bake it this way Kaylin. I normally bake it and slice it up to serve it or package it for others.
I have made this cake several times and it is a favorite of our family get-to-gathers.
I made this cake and it came out absolutely delicious! The only issue I had was that it stuck to the pan on the very bottom of the cake, so the glaze didn’t soak all the way thru, and it didn’t come out pretty. I used virgin olive oil spray. Is there a better alternative? Perhaps I didn’t spray enough. Any tips? (This was my first time baking a cake from scratch)
This has happened to me when I didn’t spray my pan enough. I usually end up slicing it anyway like banana bread, so it is okay if it doesn’t come out pretty.
When papa Dean originally made this cake on her show she said to use a 10″ tube Pan. She said most butt pants are not big enough and the cake will rise too high or overflow. Also the original recipe called for chopped apples not grated apples. I like doing the chopped in different sizes so you can see some chunks of Apple in the cake.
Sorry I meant Paula Deen. Not papa Dean. Auto correct.
This sounds delicious! What kind of coconut/brand? Sweetened or unsweetened? Also, how do you recommend shredding apples?
Hi! I shredded apples with hand grater. I used sweetened coconut. Thanks for visiting!