Fresh Apple Cake with Toffee Bits
Hi Friends! Hubby just got home from a long business trip and I thought I would surprise him with a freshly baked apple cake. Paula Deen’s “Grandgirl’s Fresh Apple Cake from Georgia” sounded so yummy. I quickly gathered all of the ingredients and started baking it. I wanted to let you know that I made one substitution though, I didn’t have any shredded coconut handy and just when panic set in, I found a bag of heath toffee bits in the pantry. I measured a cup of it and added it to the cake batter, hoping the cake would taste just as good…and it did. I couldn’t wait to have a bite of this delightful dessert, my thought: the best way to enjoy this delicious cake is with a dollop of whip cream.
Butter, for greasing pan
2 cups sugar
1-1/2 cups vegetable oil
1/4 cup orange juice
3 cups all-purpose flour
1 tsp. baking soda
1 Tbsp. ground cinnamon
1 Tbsp. vanilla extract
3 cups peeled and finely chopped apples
1 cup shredded coconut
1 cup chopped pecans
1/2 cup ( 1 stick) butter
1 cup sugar
1/2 cup buttermilk
1/2 tsp. baking soda
Preheat the oven to 325 degrees F. Generously grease a tube pan.
For the cake: in a large bowl, combine the sugar, eggs, oil, orange juice, flour, baking soda, salt, cinnamon and vanilla extract; and mix well. Fold apples, coconut, and pecans into batter.
Pour the batter into the prepared pan and bake until a tester comes out clean, about 1-1/2 hours.
Shortly before the cake is done, make the sauce: Melt the butter in a large saucepan, stir in the sugar, buttermilk, and baking soda, and bring to a good rolling oil, stirring constantly. Boil for 1 minute. Pour the sauce over the hot cake in the pan as soon as you remove it from the oven. Let stand 1 hour, then turn out onto a rack to cool completely.