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Oct
23
2015

Grandgirl’s Apple Cake

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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!
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!
*Update – This wonderful fall cake was originally posted in 2013.  I had to bring it back because fall is just not the same without it!
Words or photos really cannot describe this cake!  This is one of my favorite desserts to make for people, especially at this time of year.
And of course, it is a Paula Deen recipe…I know, shocker right?
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!
What makes this cake so special is what happens after you bake it!!
It bakes for 1 and 1/2 hours.

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!

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!
But let me say one more time…it is SO GOOD!  You NEED to make this dessert this fall!  We made this on Sunday and sent some to the my kids’ teachers and the office staff.  This will help me to not eat the entire thing!

And sometimes…I indulge in a piece for breakfast when I make it!

Grandgirl's Apple Cake

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

  1. Preheat oven to 325.
  2. Spray bundt pan with cooking oil spray.
  3. 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.
  4. 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.
  5. Pour this sauce over hot cake as soon as you remove it from the oven.
  6. 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.
  7. 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
Please see below for tools you may need for this recipe.

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  • Nordic Ware Pro Cast Original Bundt Pan, 12 Cup
    Nordic Ware Pro Cast Original Bundt Pan, 12 Cup
© Jaren

 I wanted to share a few photos 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.

 

Isn’t that cool!
 Items you may need for this recipe:

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!
Other cakes you might love too:
Banana Cake with Pineapple Cream Cheese Icing
Banana Cake with Pineapple Cream Cheese Icing
Pineapple Upside Down Skillet Cake
Pineapple Upside Down Skillet 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!
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!
**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Diary of a Recipe Collector! See my privacy policy for more info**
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Jaren

Jaren

I am a wife to an awesome husband, mother of four great kids, and a middle school math teacher. I love collecting recipes and cookbooks! Being able to share the things I make with others is so much fun for me. I have gotten so many cookbooks and torn so many recipes out of magazines! This is my way to really make use of them. I am starting this blog as a way to chronicle the recipes I’ve tried and pass them along. I hope everyone enjoys!!!
Jaren

Latest posts by Jaren (see all)

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Comments

  1. kathleen Dooley says

    October 3, 2014 at 9:10 am

    can you leave the coconut out?
    Do you poke any holes into the cake for the asauce to soak into?

    Reply
    • Jaren says

      October 3, 2014 at 11:16 am

      Hi Kathleen! I’ve never made it without the coconut because I’m a HUGE lover of all things coconut. I’m sure it would be just as good though if you don’t like it. No need to poke holes. It will absorb all that wonderful sauce!! Thanks for stopping by!!

      Reply
    • Melissa White says

      November 24, 2017 at 12:47 pm

      I have never put coconut in it… I take a cup of golden raisins and plump them in the orange juice… then add it all to the cake… it’s just like I remember my grandmother making when I was a kid… it’s so good!

      Reply
      • Jaren says

        November 25, 2017 at 6:37 am

        Love that idea Melissa! Great for all those people who are not coconut fans!

        Reply
  2. Kathleen Dooley says

    October 3, 2014 at 12:45 pm

    Thanks for the response. I will try it leaving out the coconut.
    Also, I usually buy a quart of buttermilk and divide into 1 cup portions and freeze it. It works really well. I just thaw and use.

    Reply
    • Jaren says

      October 3, 2014 at 1:21 pm

      I LOVE that idea! I always try to figure out something else to make with it (usually biscuits). I love that I could already have it frozen and not have to buy it again! Thanks for the tip!!

      Reply
  3. Tammy says

    June 10, 2015 at 4:56 pm

    This cake sounds soooo good! Just one ? though. Does the sauce make it soggy? Thanks so much….definently on my to try list.

    Reply
    • Jaren says

      June 10, 2015 at 4:59 pm

      Hi Tammy! No the sauce soaks into the cake in the most wonderful way!! You will LOVE it! Every time I make it, people want the recipe!

      Reply
  4. Shirley Ann says

    September 10, 2015 at 4:49 pm

    Can i print this recipe?

    Reply
    • Jaren says

      September 11, 2015 at 8:35 am

      Hi Shirley! This is one of my older recipe posts. I updated it with a printable recipe. Just click the print button. Thanks for visiting.

      Reply
  5. Carola says

    September 22, 2015 at 6:14 pm

    Being from Canada I am never sure what a “stick of butter” is, is it 1.4 cup?

    Reply
    • Jaren says

      September 22, 2015 at 10:02 pm

      Hi Carola! Thanks for bringing that to my attention. 1 stick of butter is equal to 1/2 cup or 8 tablespoons. Thanks for visiting!

      Reply
  6. anonymous says

    October 26, 2015 at 4:48 pm

    What’s the purpose of the orange juice in this recipe?

    Reply
    • Jaren says

      October 26, 2015 at 7:15 pm

      Hello! The orange juice just compliments the flavor of the granny smith apples. It doesn’t require very much; however, I don’t normally skip that ingredient. Thanks for visiting!

      Reply
  7. paula says

    October 26, 2015 at 8:45 pm

    I have made this cake so many times i can almost do it by heart. This is definitely my favorite cake. So,so moist and delicious!! Five star rating for me!

    Reply
    • Jaren says

      October 27, 2015 at 4:57 am

      Thanks so much Paula for visiting and letting me know! I totally agree!

      Reply
  8. Amanda says

    October 27, 2015 at 6:31 am

    I really wanna try this recipe. It looks so good! However half the family doesn’t like coconut and the other half does. Has anyone tried making it without the coconut?!

    Reply
    • Jaren says

      October 27, 2015 at 8:55 am

      Hi Amanda! No I have never tried it without coconut. I’d still make it for those who do and take the rest to friends! 🙂 Thanks for visiting!

      Reply
  9. Pam says

    October 27, 2015 at 8:41 am

    The flour in the recipe, it that self rising, all purpose or cake flour?

    Reply
    • Jaren says

      October 27, 2015 at 8:52 am

      Hi Pam! It is regular all purpose flour. Thanks for visiting!

      Reply
  10. Rebecca says

    October 27, 2015 at 3:01 pm

    Did you use cake flour

    Reply
    • Jaren says

      October 27, 2015 at 8:30 pm

      Hi Rebecca! I just used regular all purpose flour. Thanks for visiting!

      Reply
  11. christine says

    October 29, 2015 at 11:54 pm

    Why is there baking soda in the sauce? Can’t wait to try this it looks amazing.

    Reply
    • Jaren says

      October 30, 2015 at 10:01 am

      Hi Christine! The baking soda reacts with buttermilk causing the mixture to foam and froth up a bit. As it soaks into the cake, it creates a glaze that is wonderful! Thanks for visiting!

      Reply
  12. Deb says

    November 8, 2015 at 4:08 pm

    Can you make this ahead and freeze it?

    Reply
    • Jaren says

      November 8, 2015 at 6:37 pm

      I have not frozen this, but I really think it would freeze great! Thanks for visiting Deb!

      Reply
  13. Judy says

    November 9, 2015 at 7:31 pm

    Can the cake be made the day before and stored in refrigerator or on countertop? Covered of course.

    Reply
    • Jaren says

      November 9, 2015 at 9:09 pm

      Hi Judy! I make it and store it covered on the counter. Hope you love it!

      Reply
  14. Sarah says

    February 2, 2016 at 1:15 am

    What could I use instead of orange juice. Can’t have any citrus

    Reply
    • Jaren says

      February 3, 2016 at 8:54 pm

      Hi Sarah! I have not ever omitted the orange juice in this recipe, but I would replace it with milk and see how that works. I think it will turn out goo too! Thanks for visiting!

      Reply
  15. Lisa Hager says

    March 25, 2016 at 2:05 pm

    I have never made buttermilk with the milk and vinegar and want to make this today and only have apple cider vinegar on hand, will that work or does it have to be white vinegar?

    Reply
    • Jaren says

      March 25, 2016 at 7:55 pm

      Hi Lisa! I have not tried making buttermilk with apple cider vinegar. Personally, I don’t care for the flavor of it, and I’m not sure how it would make the buttermilk taste. That buttermilk sauce is what makes the entire cake divine. I would go with regular vinegar, if possible. If you have already tried it, I am interested to hear how it came out. Have a good night!

      Reply
  16. Sarah Jo says

    August 17, 2016 at 4:04 pm

    Hi–this sounds amazing! Just one question: do you use sweetened or unsweetened shredded coconut in this recipe?

    Reply
    • Jaren says

      August 17, 2016 at 7:57 pm

      Hi Sarah Jo! It is amazing!! I use sweetened coconut. Hope you enjoy!!

      Reply
  17. Jacqueline Gonzalez says

    October 12, 2016 at 1:45 am

    Hello just wondering how much oil is used?

    Reply
    • Jaren says

      October 12, 2016 at 8:33 pm

      Hi Jacqueline! You need to use all 1 1/2 cups called for in the ingredients. Thanks for visiting!

      Reply
  18. Beth says

    October 19, 2016 at 3:28 pm

    My cake rose above the pan what should I do?

    Reply
    • Jaren says

      October 19, 2016 at 9:43 pm

      Hi Beth! I’ve never had it rise above the pan, and I use a 10 cup bundt pan. I would have tried pouring the liquid in at a slow rate in small amounts at a time. Did it work out okay for you?

      Reply
  19. Holly says

    November 9, 2016 at 3:33 pm

    Would walnuts be ok instead of pecans?

    Reply
    • Jaren says

      November 11, 2016 at 8:00 pm

      Hi Holly! Yes walnuts are just fine!

      Reply
  20. Carlene Spence says

    November 17, 2016 at 4:19 pm

    Can this be adapted to cupcakes instead of a bundt pan? What would change with the baking times?

    Reply
    • Jaren says

      November 19, 2016 at 12:18 pm

      I have not tried that since the cake is soaked in the sauce. I usually slice it up and send it as gifts too. If you try that, I would reduce the baking time quite a bit, but I’m not exactly sure how long.

      Reply
      • Carlene Spence says

        November 19, 2016 at 1:29 pm

        I did make them into cupcakes and they turned out perfectly! The recipe is delicious! I baked them about 25 minutes. I just poked some small holes in the cakes and spooned the sauce over them. I have a great photo but I don’t see how to attach a photo to this site.

        Reply
  21. Anne Martinovic says

    May 5, 2017 at 10:20 pm

    HI can this cake be adapted to gluten free and which. flour would you use to do this .

    Thanks from down under. Anne

    Reply
    • Jaren says

      May 6, 2017 at 10:20 am

      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!

      Reply
  22. Paula says

    August 27, 2017 at 5:32 pm

    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.

    Reply
    • Jaren says

      August 27, 2017 at 7:50 pm

      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!

      Reply
  23. Susie says

    September 1, 2017 at 7:32 am

    Can you use a boxed cake mix for this? Thanks…

    Reply
    • Jaren says

      September 2, 2017 at 7:55 am

      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!

      Reply
  24. Martha says

    October 10, 2017 at 2:36 pm

    I added a few soaked raisens…loved it..

    Reply
    • Jaren says

      October 11, 2017 at 9:35 pm

      Great idea Martha! Thanks for visiting!

      Reply
  25. Phyllis O'Neil says

    October 17, 2017 at 4:22 pm

    Can this cake be made in a 9×13 pan? If so ,how long do u bake it for and at what temperature.

    Reply
    • Jaren says

      October 17, 2017 at 9:53 pm

      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.

      Reply
  26. brenda says

    November 16, 2017 at 7:57 pm

    could i use apple cider in place of the orange juice?

    Reply
    • Jaren says

      November 17, 2017 at 8:41 pm

      Hi Brenda! Yes, I think that would work.

      Reply
  27. Dee Farrell says

    July 19, 2019 at 4:58 pm

    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❤

    Reply
    • Jaren says

      July 20, 2019 at 8:47 am

      Oh Dee, we LOVE this cake! Glad you loved it too!

      Reply
  28. Betty Barnett says

    November 15, 2019 at 12:39 pm

    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.

    Reply
    • Jaren says

      November 16, 2019 at 9:45 pm

      Hi Betty! Isn’t it the best!! I love that you sometimes do a layer cake!

      Reply

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Hello everyone!

I'm Jaren, and I am a wife to an awesome husband, mother of four great kids, and a middle school math and science teacher. I love collecting recipes and cookbooks and sharing what I make!

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