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.”
- 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
- 1/2 cup butter
- 1/2 cup buttermilk
- 1 cup sugar
- 1/2 teaspoon baking soda
- 2 cups heavy cream
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon
Adapted from texasooppower.com
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.