Tuesday, November 29, 2011

Apple Cake



     This cake is moist and sugary. Several years ago, I attended an evening church organization meeting where this cake was served. It was much more delicious than it looked! I asked for the recipe, and here it is! I’ve been making it ever since. Thanks, Holly B.!

Ingredients:
Cake:
Some of my ingredients…
2 c. sugar
2-3 eggs (I use 2)
1 ½ c. vegetable oil
¼ c. orange juice
3 c. flour
1 tsp. baking soda
¼ tsp. salt
1 Tbsp. ground cinnamon
1 Tbsp. vanilla
3 c. peeled, diced apples
1 c. sweetened shredded coconut
1 c. chopped walnuts (or pecans)--optional

Butterscotch Sauce Topping:
½ c. butter
1 c. sugar
½ tsp. baking soda
½ c. buttermilk
Buttermilk Notes: If you don’t have buttermilk, get out a ½ cup measuring cup and put ½ Tbsp. lemon juice in it. Fill rest of ½ cup with milk. Let sit for a minute before use.
The old Buttermilk Trick
     My sister buys powdered buttermilk at Walmart. That’s handy too!

Cake Directions:
1. Preheat oven to 325 °F.

2. Grease 9x13” pan. (Supposedly you can also use a bundt pan.)

3. Combine all ingredients but apples, coconut, and nuts. Mix well.
Then fold in apples coconut, and nuts.

4. Pour batter in pan and bake about an hour until a toothpick inserted into the cake comes out clean.
(Bake 1 ½ hours for bundt pan.)

5. Shorty before cake is done, make sauce topping.

6. Pull the cake out of the oven and set on wire rack to cool. If you will be using sauce topping, poke holes on top of the cake with a toothpick to expedite cake absorbing the sauce.

Butterscotch Sauce Topping Directions:
1. Melt butter in a medium saucepan over medium-high heat.
Rolling boil

2. Stir in sugar, buttermilk, and baking soda, and bring to a rolling boil, stirring constantly. Boil one minute.

3. Pour sauce over the cake right after it comes out of the oven.

Holes poked…sauce ready to pour!
You may have to pour slowly, and wait for sauce to seep into the cake before continuing.

Let sauce soak in…
*Cake Nutrition facts:
Ingredient
Calories
Sodium (% RDA)
Fiber (g)
Protein (g)
Calcium (% RDA)
2 c. sugar
1440
0
0
0
0
2 eggs
140
6
0
12
4
1 ½ c. vegetable oil
2880
0
0
0
0
¼ c. orange juice
110
0
0
1
0
3 c. flour
1320
0
6
36
0
¼ tsp. salt
0
25
0
0
0
1 tsp. baking soda
0
48
0
0
0
3 medium (3”diameter) peeled apples
231
0
6
1.5
3
1 c. shredded sweetened coconut
560
8
16
8
0
1 c. walnuts
800
0
8
20
8
Entire cake (no topping) (20 pieces)
7481 kcal
87 %
36 g
78.5 g
15 %
1 piece (no topping)
374 kcal
4 %
2 g
4 g
0.75 %


*Butterscotch Sauce Topping Nutrition facts:

Ingredient
Calories
Sodium (% RDA)
Fiber (g)
Protein (g)
Calcium (% RDA)
1 c. sugar
720
0
0
0
0
½ c. butter
800
32
0
0
0
½ c. fat-free milk
45
2.5
0
4
15
½ tsp. baking soda
0
28
0
0
0
Total:
1565 kcal
62.5 %
0 g
4 g
15 %


Cake is ready to eat!
*Cake + Topping Nutrition facts:

Ingredient
Calories
Sodium (% RDA)
Fiber (g)
Protein (g)
Calcium (% RDA)
1 apple cake
7481
87
36
78.5
15
1 recipe butterscotch sauce topping
1565
62.5
0
4
15
Entire cake (20 pieces)
9045 kcal
150 %
36 g
82.5 g
30 %
1 piece
452 kcal
7.5 %
2 g
4 g
1.5 %


*Calculated from food packaging and the following website: http://www.calobonga.com
I used “Domino” brand sugar, “ACME” brand large eggs and fat-free milk, “Wesson” brand vegetable oil, “Great Value” (Walmart) brand Country Style Orange Juice from concentrate, shredded sweetened coconut, and salted butter, “Bakers and Chefs” (Sams Club) brand flour, “Morton” brand salt, “Arm & Hammer” brand baking soda, and “Diamond” brand walnuts.

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Sweet Tooth Friday

2 comments:

  1. I love your post. The nutritional information is great. This cake looks so delicious. Come visit us. We have pumpkin fried recipe this week. Wonderful. And on Friday we will be having a fantastic giveaway from the Shabby Apple. Be sure to come over and register to win.

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  2. Ooooh a butterscotch sauce??? YUMMY! This cake looks good! Thanks for sharing on Crazy Sweet Tuesday. :)

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