I did hate the thought of using the bundt pan after the last adventure but I read through all of your comments and recommendations and decided that I would generously prepare the pan! It seemed to work, the cake came out of the pan without a problem!
I also opted to use the glaze from previous recipe instead of the one that Paula used. Many of the reviews said the cake was too sweet. I knew that my glaze wasn't going to over-power everything and it saved me a trip to the store for buttermilk!
Fresh Apple Cake
adapted from Paula Deen's "Grandgirl's Fresh Apple Cake from Georgia"
2 cups sugar
1 1/2 cups vegetable oil
1/4 cup orange juice
3 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 Tbsp ground cinnamon
1 tsp cloves
1 tsp nutmeg
1 Tbsp vanilla extract
3 cups peeled and finely chopped apples
1 cup shredded coconut
1 cup chopped pecans
4 Tbsp butter
1/4 cup granulated sugar
1/4 cup light brown sugar
Pinch of salt
1/2 cup heavy cream
In a large bowl combine the sugar, eggs, oil, orange juice, flour, baking soda, salt, cinnamon, nutmeg, cloves, and vanilla extract and mix well. Fold in the apples, coconut, and pecans.
Pour the batter into the prepared bundt pan and bake until a tester comes out clean, about 1 1/2 hours.
Melt butter in a saucepan over low heat. Stir in both sugars and salt, cook over medium-low heat for two minutes. Add cream and boil for two minutes, stirring constantly.
Pour about 2/3 over the cake while hot. Cool. Invert. Drizzle remaining glaze over the top.
With one bite this cake moved to the top of my list!
I am sorry that I have been a bit on the slow side with cooking and posts lately...unfortunately, I have what is called a frozen shoulder...along with a torn tendon and a tear in the rotator cuff. Life has been a bit painful!
I am linking up to Fusion Fridays and Foodie Friday today!