German Apple Cake - Bundt Style

This fragrant cake is dense with apples, coconut, pecans and golden raisins. A sweet buttermilk sauce, drizzled over the cake while it’s still warm, ensures a moist texture. “We have a family get-together every October,” Arp says. “This cake is always requested and always a big hit.”

Photo by Marie R.
Adapted from texasooppower.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from texasooppower.com

Ingredients

  • Cake

  • 3

    large eggs

  • 2

    cups sugar

  • 1 1/4

    cups canola oil

  • 1/3

    cup orange juice, preferably freshly squeezed

  • 3

    cups all-purpose flour

  • 1

    teaspoon baking soda

  • 1

    teaspoon cinnamon

  • 3/4

    teaspoon salt

  • 2

    cups peeled and chopped Granny Smith apples

  • 1

    cup sweetened flaked coconut

  • 1

    cup Texas pecans, chopped

  • 1/2

    cup golden raisins

  • 1

    teaspoon vanilla extract

  • Sauce

  • 1/2

    cup butter

  • 1/2

    cup buttermilk

  • 1

    cup sugar

  • 1/2

    teaspoon baking soda

  • Frosting

  • 2

    cups heavy cream

  • 1

    tablespoon sugar

  • 1/2

    teaspoon cinnamon

Directions

1. Preheat oven to 325 degrees. Grease and flour a 12-cup Bundt pan, or coat with nonstick spray. 2. CAKE: Whisk together eggs, sugar, canola oil and orange juice in a large mixing bowl. 3. In a separate bowl, sift together flour, baking soda, cinnamon and salt. Stir the dry ingredients into the egg mixture, making sure not to over-mix. Stir in the apples, coconut, pecans, raisins and vanilla. 4. Pour the batter mixture into the prepared pan and bake 1 hour 20 minutes, or until the cake is firm and springy to the touch, and a toothpick inserted in the center comes out clean. Cool cake in the pan on a rack. 5. SAUCE: Heat butter, buttermilk, sugar and baking soda in a medium saucepan over medium heat. Bring the mixture to a full boil, stirring occasionally, and then remove from heat and cool 5 minutes. 6. Slowly and carefully, pour the warm sauce over the cake in the pan. Allow the cake to stand and absorb sauce at least 1 hour before inverting and removing from the pan. Wrapped in plastic, this cake will keep up to 3 days.

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