Fresh Apple Cake
Serves: 4
Clair Leannon
1 January 1970
Based on User reviews:
51
Spice
53
Sweetness
51
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
6 tbsps
Unsalted Butter (3/4 stick)3 cup
Granulated Sugar1.5 cups
Vegetable Oil3 large
Egg1 cup
Orange Juice1 tsp
Vanilla Extract1 tsp
Baking Soda1 tsp
Ground Cinnamon1 tsp
Kosher Salt1 cup
Walnut (finely chopped)1 cup
ButtermilkDirections:
1
Watch how to make this recipe
2
Special equipment: a 10-inch Bundt pan and a pastry brush For the cake: Preheat the oven to 325 degrees F
3
Mix together the softened butter with 2 tablespoons of the flour to make a paste
4
In a 10-inch Bundt pan, paint on the flour and butter paste with a pastry brush until the pan is well coated
5
Using an electric mixer, beat the sugar, oil and eggs until smooth
6
Add the orange juice and vanilla extract and mix well
7
In another bowl, sift together the baking soda, cinnamon, salt and remaining 3 cups flour
8
Add the flour mixture to the sugar mixture and continue to beat well
9
Stir in the apples and walnuts
10
Pour the batter into the pan and bake until a toothpick inserted in the cake comes out clean, about 1 hour 30 minutes
11
Remove the cake from the oven and let it cool in the pan for 15 minutes
12
Turn the cake out onto a cake plate
13
For the glaze: Combine the sugar, butter, buttermilk and baking soda in a large saucepan and bring to a boil
14
Boil the mixture until it thickens slightly and begins to turn a light brown, 5 to 10 minutes
15
Remove from the heat
16
Using a toothpick, punch 15 to 20 holes in the top of the cake and pour the glaze over the cake
17
Let the cake set and cool before serving
18
Store the cake in an airtight cake carrier in the refrigerator for up to 2 weeks