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Apple Cake with Buttermilk Sauce

 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.
16 ServingsPrep: 25 min. Bake: 1-1/4 hours + cooling


  • 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 McCormick® Pure Vanilla Extract
  • 1/4 cup orange juice
  • 2 cups chopped apple
  • 1 cup chopped walnuts
  • 1 cup flaked coconut
  • 1 cup sugar
  • 1/2 cup butter, cubed
  • 1/2 teaspoon baking soda
  • 1/2 cup buttermilk
  • Whipped cream, optional


  • 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.

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Apple Cake with Buttermilk Sauce (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 slice) equals 536 calories, 30 g fat (8 g saturated fat), 55 mg cholesterol, 286 mg sodium, 62 g carbohydrate, 2 g fiber, 6 g protein.