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Nutrition Facts

  • One serving:
  • (1 slice)
  • Calories:
  • 536
  • Fat:
  • 30 g
  • Saturated Fat:
  • 8 g
  • Cholesterol:
  • 55 mg
  • Sodium:
  • 286 mg
  • Carbohydrate:
  • 62 g
  • Fiber:
  • 2 g
  • Protein:
  • 6 g

Apple Cake with Buttermilk Sauce

I wish I could tell you this cake is a "keeper"...but in our family it never lasts long enough for me to find out! I prefer to use Cortland apples when I bake this cake, but any firm baking apple will work.

SERVINGS

 16

CATEGORY

 Dessert

METHOD

 Baked

PREP

 25 min.

COOK

 75 min.

TOTAL

 100 min.

INGREDIENTS

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 eggs
  • 2 cups sugar
  • 1-1/4 cups vegetable oil
  • 1 teaspoon vanilla extract
  • 1/4 cup orange juice
  • 2 cups chopped unpeeled apple
  • 1 cup chopped walnuts
  • 1 cup flaked coconut
  • BUTTERMILK SAUCE:
  • 1 cup sugar
  • 1/2 cup butter or margarine
  • 1/2 teaspoon baking soda
  • 1/2 cup buttermilk
  • Whipped cream, optional

DIRECTIONS

Combine flour, baking soda, salt and cinnamon; set aside. In a large mixing bowl, beat eggs. Add sugar, oil, vanilla and orange juice. On low speed, blend in flour mixture. Fold in apple, walnuts and coconut. Pour into a greased and floured 10-in. tube pan. Bake at 325° for 1-1/4 hours or until the cake tests done. Invert cake onto a large plate or platter. Deeply puncture the top of the warm cake with a skewer or pick.
    In a small saucepan, bring all sauce ingredients to a boil, stirring frequently. Immediately spoon 1-1/4 cups of sauce slowly over the top of the cake, then pour the remainder down the sides. Cool. Serve with whipped cream if desired. Yield: 16 servings.

Printed from tasteofhome.com Jul 9, 2008

Copyright Reiman Media Group, Inc © 2008