Apple Cake with Buttermilk Sauce Recipe

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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.
TOTAL TIME: Prep: 25 min. Bake: 1-1/4 hours + cooling
MAKES:16 servings
TOTAL TIME: Prep: 25 min. Bake: 1-1/4 hours + cooling
MAKES: 16 servings


  • 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 apple
  • 1 cup chopped walnuts
  • 1 cup sweetened shredded coconut
  • 1 cup sugar
  • 1/2 cup butter, cubed
  • 1/2 teaspoon baking soda
  • 1/2 cup buttermilk
  • Whipped cream, optional

Nutritional Facts

1 slice: 536 calories, 30g fat (8g saturated fat), 55mg cholesterol, 286mg sodium, 62g carbohydrate (41g sugars, 2g fiber), 6g protein.


  1. Combine flour, baking soda, salt and cinnamon; set aside. In a large 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.
  2. 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.
Originally published as Apple Cake with Buttermilk Sauce in Country Extra September 1992, p47

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