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Buttermilk Glazed Apple Cake

List of Ingredients




Buttermilk Glazed Apple Cake

Cake:
1 ½ cups sugar
1 ¼ cup canola or corn oil
3 eggs (room temperature)
½ cup apple or orange juice
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt
2 Granny Smith apples peeled, cored and finely chopped
½ cup shredded coconut (optional) (I didn’t use)
½ cup chopped toasted walnuts (optional) *

Soaking Syrup:
½ cup buttermilk
¼ cup sugar
2 tablespoons unsalted butter
½ teaspoon baking soda
½ teaspoon vanilla


Recipe



Preheat oven to 325 Lightly grease and flour a 10 inch bundt pan.

Place the sugar, oil, eggs, juice, vanilla, flour, baking soda, cinnamon and salt in a bowl. With a mixer fitted with a paddle, mix until just combined. Don’t over mix. Batter will be thick and gooey.

Scrape down sides of the bowl and add by hand the apples and coconut, if using and walnuts, if using. Mix until combined.

Place in the bundt pan and bake until tester comes out clean about 50 to 60 minutes.

To make the soaking syrup: Place the buttermilk, sugar, butter and baking soda in a small saucepan and bring to boil over high heat. Take off heat and add the vanilla.

Cool the cake in the pan for 5 to 10 minutes then prick the surface of the cake with a toothpick (I used the cake tester) Brush the soaking syrup on the cake a little at a time, let it soak in and then brush on more. Cool the cake in the pan for another 15 minutes.

Remove cake from bundt pan and invert on a platter.
Brush the top and sides of cake with the Sugar Glaze (recipe below)


Use this glaze after the cake has been inverted on a platter.
Sugar Glaze:
2 cups of Powdered Sugar, sifted
1/3 cup of warm milk
1 teaspoon pure vanilla extract

In a small mixing bowl, mix until well combined. Brush over the top and sides of the warm cake.

*How to toast the walnuts: Preheat the oven to 300. On a rimmed cookie sheet, spread the nuts in a single layer. Bake until the nuts are lightly browned, about 15 to 20 minutes. Cool completely, before using.

My notes: I didn’t use the coconut, but did use the toasted walnuts. I baked mine for about 55 minutes.
The recipe seems long and complicated, but it’s really not.
This cake is very moist and delicious!