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

3  eggs

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.