Grandma Peggy’s Best Apple Cake with Buttermilk Glaze

Ingredients

• 3 cup all-purpose flour (Plus additional flour for preparing the Bundt pan.)
• 1 tsp baking soda (For the cake.)
• 1.25 tsp ground cinnamon (Divided: 1 teaspoon for the batter and 1/4 teaspoon for the optional dusting.)
• 2 cup granulated sugar (For the cake.)
• 3 large eggs (Room temperature.)
• 1.25 cup vegetable oil (For the cake batter.)
• 1 tsp vanilla extract
• 0.25 cup freshly squeezed orange juice (About 1 medium orange.)
• 2 Granny Smith apples (About 2 large apples; grate unpeeled.)
• 1 cup walnuts (Chopped.)
• 1 cup sweetened shredded coconut
• 1 tbsp confectioners’ sugar (For optional dusting.)
• 1 cup granulated sugar (For the buttermilk glaze.)
• 8 tbsp salted butter (For the buttermilk glaze.)
• 0.5 tsp baking soda (For the buttermilk glaze.)
• 0.5 cup buttermilk (For the buttermilk glaze.)
• vegetable oil or butter (For greasing the Bundt pan; amount not specified.)

Steps

1. 1

   Preheat the oven to 325°F. Grease and flour a standard Bundt pan.

2. 2

   Whisk together the flour, cake baking soda, and 1 teaspoon of the ground cinnamon.

3. 3

   Using an electric mixer fitted with the paddle attachment, beat the cake sugar, eggs, vegetable oil, vanilla, and orange juice until combined.

4. 4

   With the mixer on low speed, add the dry ingredients to the wet mixture and mix just until incorporated.

5. 5

   Fold in the grated apples, chopped walnuts, and sweetened shredded coconut.

6. 6

   Spoon the batter into the prepared Bundt pan and smooth the top.

7. 7

   Bake for 1 hour 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.

8. 8

   Cool the cake in the pan for 15 minutes.

9. 9

   Invert the cake onto a wire rack set over a baking sheet.

10. 10

    Puncture the top of the warm cake all over with a skewer, creating deep holes for the glaze to soak into.

11. 11

    For the glaze, combine the glaze sugar, salted butter, glaze baking soda, and buttermilk in a medium saucepan.

12. 12

    Cook the glaze over medium heat, stirring constantly, until it comes to a boil, about 4 to 5 minutes. It should be foamy and just beginning to turn light brown.

13. 13

    Pour the hot glaze over the warm cake, allowing it to soak into the skewer holes.

14. 14

    If desired, combine the confectioners’ sugar with the remaining 1/4 teaspoon cinnamon and dust the mixture over the top of the cake.

15. 15

    Let the glazed cake rest for at least 1 hour before serving.

Notes

The source does not provide storage instructions. The transcript emphasizes grating the apples with their skin on so they become integrated into the cake rather than remaining in large chunks.

Nutrition per serving

• dessert
• cake
• Bundt cake
• baked
• apple
• American
• vegetarian
• holiday