Fresh Apple Cake From Georgia Recipes

GRANDGIRL'S FRESH APPLE CAKE FROM GEORGIA

Steps:

• Preheat the oven to 325 °F. Generously grease a tube pan.
• For the cake: in a large bowl, combine 2 cups sugar, eggs, oil, orange juice, flour, 1 teaspoon 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 1 cup sugar, buttermilk and 1/2 teaspoon baking soda, and bring to a good rolling boil, 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.

FRESH APPLE CAKE FROM GEORGIA

Steps:

• Preheat oven to 325°F.
• Generously grease a tube pan (I don't have one, so I used a spring pan).
• For the cake--.
• In a large bowl, combine the sugar, eggs, oil, oj, flour, baking soda, salt, cinnamon and vanilla, mix well.
• Fold the apples, coconut and pecans into the batter.
• Pour batter into the pan and bake about 1 1/2 hours until you have a clean tester (toothpick).
• Right before the cake is done make the sauce.
• Melt the butter in a sauce pan. Stir in sugar, buttermilk, and baking soda; bring to a rolling boil, stirring constantly.
• Boil for a minute. Take cake out and use a skewer or a knife and poke small holes all over the cake.
• Pour the sauce over the cake and let it sit for a hour until the sauce is absorbed into the cake.
• It will look like a lot of sauce, but it does all soak in ENJOY!

PAULA DEEN'S FRESH APPLE CAKE

Steps:

• Preheat oven to 325°F Grease 10" tube pan, combine 3 Tablespoons sugar with 1 teaspoon cinnamon, coat pan with sugar mixture.
• Mix flour, soda, salt, nutmeg, and cinnamon; set aside. Beat oil and sugar until blended. Beat in eggs, one at a time, and then stir in apples and vanilla. Add flour mixture until blended; stir in pecans and raisins.
• Transfer to pan and then drop and shake the pan to release bubbles.
• Bake 1 1/2 hours - 1 3/4 hours until toothpick comes out clean. Cool on rack 15 minutes, remove from pan and glaze.