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Deliciously Organic: Fresh Apple Cake

Deliciously Organic

A blog devoted entirely to simple, wholesome, organic cooking.

Tuesday, April 13, 2010

Fresh Apple Cake


You must make this cake.  Even if you don't really enjoy apple cake or coconut.  This cake is the bomb.  I know it's spring, and I should be posting something with strawberries or freshly snapped peas, but I just couldn't wait until fall to share this treasure with you. 

It begins with a pretty darned good cake, moist and sweet with bits of coconut and pecans.  Then it adds an extra step.  When the cake comes out of the oven, you pour over a mixture of butter, buttermilk, whole cane sugar, and vanilla and let it soak in.  The result?  A caramel-like buttery outside everyone will fight for.


My friend Anna served this for dessert last week while we were visiting in Monterey.  After the first bite, I practically begged her for the recipe.   I thought it surely contained white flour and white sugar, but she assured me she'd made it with all the "good stuff."  It's meant to be served at breakfast, but I think it's well suited for dessert.  You'll thank me when you try it.



Fresh Apple Cake
Keep in mind - you need to pour the sauce over the cake as soon as it comes out of the oven.  I haven't come up with a "soaked" version of this yet, but I will make sure and post it as soon as I do.
Adapted very loosely from Paula Deen
Serves 16-20

2 cups organic whole cane sugar or sucanat (to read more about this sugar click here)
3  large eggs
1 1/2 cups coconut oil
1/4 cup orange juice
3 cups whole wheat pastry flour (freshly ground preferred)
1 teaspoon baking soda
1/4 teaspoon sea salt
1 tablespoon cinnamon
1 tablespoon vanilla extract
3 cups grated fuji apples (I left the skins on)
1 cup shredded unsweetened coconut
1 cup chopped pecans (optional)

Sauce:
1/2 cup unsalted butter
1 cup organic whole cane sugar
1/2 cup buttermilk
1/2 teaspoon baking soda

Preheat the oven to 325°F and adjust rack to middle position.  Stir together whole cane sugar, eggs, oil, orange juice, whole wheat flour, baking soda, salt, cinnamon and vanilla in a large bowl.  Fold in apples, coconut and pecans (if using). 

Pour the batter into a buttered bundt pan.  Bake for 1 1/2 hours until cake tester comes out clean.

Sauce:  Put butter, whole cane sugar, buttermilk, and baking soda in a medium pan over medium heat.  Bring to a boil and boil for 1 minute.  As soon as the cake comes out of the oven, pour butter mixture over hot cake. Let the cake stand for 1 hour and then turn it out onto a cake stand.  Serve warm or at room temperature.

7 Comments:

Blogger ~RED~ said...

OH MY GAWD!!!!!! THANK YOU SO MUCH!!!

April 13, 2010 at 6:57 AM  
Anonymous Lauren said...

This cake sounds delicious - moist and flavorful! I can't wait to bake with fresh berries, but I'm sticking with apples for the time being as well. I actually just posted a recipe for apple snack cake on my blog - I don't think I could ever get sick of fresh, crisp apples!

April 13, 2010 at 8:32 AM  
Blogger Lazaro Cooks! said...

Wonderful cake recipe. Great vibrant photography.

April 13, 2010 at 9:24 AM  
Blogger Kristen at Batterlicker said...

Wow, that cake looks amazing! Bookmarked it to try after I go apple shopping.

April 13, 2010 at 4:31 PM  
Blogger Noelle said...

Looks so decadent! Yummy!

April 14, 2010 at 12:04 PM  
Anonymous Beate said...

Just made the cake...loved it (and my husband too...although he is suspicious of all things whole wheat ;-)).
Love your website. I grew up with everything being organic and whole wheat. I just start to appreciate the efforts my mum made. Although her cakes were nowhere near as delicious :-).

April 17, 2010 at 5:28 PM  
Blogger Zia Elle said...

Ymamy!! This cake looks fantastic!!

April 18, 2010 at 12:12 PM  

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