Paula Deen Apple Cake

This delicious Paula Deen Apple Cake is a moist, comforting dessert bursting with sweet apples, crunchy pecans, and a hint of coconut. Perfect for a cozy treat or a holiday table, it’s simple to make with everyday ingredients. The rich, buttery sauce poured over the warm cake makes it absolutely irresistible!

Recipe Ingredients:

• 3 cups divided sugar
• 3 eggs
• 1 1/2 cups vegetable oil
• 1/4 cup orange juice
• 3 cups all purpose flour
• 1 1/2 teaspoons divided baking soda
• 1/4 teaspoon salt
• 1 tablespoon ground cinnamon
• 1 tablespoon vanilla extract
• 3 cups peeled and finely chopped apples
• 1 cup shredded coconut
• 1 cup chopped pecans
• 1/2 cup (1 stick) butter
• 1/2 cup buttermilk

How To Make Apple Cake?

1. Preheat the oven and prepare the pan: Grease a tube pan generously and preheat the oven to 325°F / 165°C.
2. Mix the cake batter: In a large bowl, combine 400g / 2 cups sugar, eggs, vegetable oil, orange juice, flour, 1 tsp baking soda, salt, cinnamon, and vanilla extract. Stir until smooth and well combined.
3. Fold in the mix-ins: Gently fold in the chopped apples, shredded coconut, and chopped pecans until evenly incorporated.
4. Bake the cake: Pour the batter into the prepared pan and bake for 1 1/2 hours, or until a skewer inserted into the center comes out clean.
5. Prepare the sauce: When the cake is nearly done, melt the butter in a large saucepan over medium heat. Stir in 200g / 1 cup sugar, buttermilk, and 1/2 tsp baking soda, and bring to a rolling boil. Boil for 1 minute, stirring constantly.
6. Pour the sauce over the cake: Remove the cake from the oven and immediately pour the hot sauce evenly over the top while the cake is still in the pan. Let it soak for 1 hour.
7. Cool and serve: Turn the cake out onto a rack to cool completely before slicing. Serve as is, or pair with whipped cream or a scoop of vanilla ice cream for an extra treat!

Recipe Tips

• Chop the apples finely: Make sure the apples are chopped into small, even pieces so they blend well into the batter and bake evenly. Large chunks can cause uneven texture.
• Use fresh buttermilk for the sauce: Fresh buttermilk gives the sauce a tangy richness that complements the sweet cake. Avoid substitutes if possible for the best flavor.
• Grease the pan generously: To ensure the cake releases smoothly, use plenty of butter or cooking spray to coat every crevice of the tube pan.
• Pour the sauce while the cake is hot: The hot cake absorbs the buttery sauce better, making it extra moist and flavorful. Don’t wait too long after baking to add the sauce.
• Let the cake soak before removing from the pan: Allowing the cake to sit for an hour after adding the sauce ensures the flavors meld together and the cake stays moist when you remove it.

How To Store Leftovers?

• Refrigerate: Let the leftover apple cake cool to room temperature first. Then, wrap it tightly in plastic wrap or store it in an airtight container. Refrigerate for up to 5 days to keep it moist and flavorful.
• Freeze: Allow the cake to cool completely before wrapping it in plastic wrap and then foil to prevent freezer burn. Freeze for up to 3 months. To thaw, leave it in the refrigerator overnight and bring it to room temperature before serving.

Nutrition Facts

Serving Size: 1 slice (1/16 of cake)

• Calories: 542.46 kcal
• Total Fat: 37.57g
• Saturated Fat: 5.5g
• Cholesterol: 39.12mg
• Sodium: 191.16mg
• Potassium: 166.52mg
• Total Carbohydrate: 49.81g
• Dietary Fiber: 3.05g
• Sugars: 28.29g
• Protein: 5.39g

Check out More Recipes:

• Paula Deen Strawberry Shortcake
• Paula Deen Red Velvet Cupcakes
• Paula Deen Pie Crust
• Paula Deen Coconut Cake