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Fresh Apple Cake

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Keep in mind – you need to pour the sauce over the cake as soon as it comes out of the oven. This recipe was published before I began posting only grain-free recipes on my site. For a grain-free version of this cake click here.

Adapted very loosely from Paula Deen.

Ingredients

Units
  • 2 cups organic whole cane sugar or sucanat (to read more about this sweetener click here)
  • 3 large eggs
  • 1 1/2 cups coconut oil
  • 1/4 cup orange juice
  • 3 cups whole wheat pastry flour (freshly ground preferred)
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 tablespoon cinnamon
  • 1 tablespoon vanilla extract
  • 3 cups grated fuji apples (I left the skins on)
  • 1 cup shredded unsweetened coconut
  • 1 cup chopped pecans (optional)

Sauce:

  • 1/2 cup unsalted butter
  • 1 cup organic whole cane sugar
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda

Instructions

  1. Preheat the oven to 325°F and adjust rack to middle position. Stir together whole cane sugar, eggs, oil, orange juice, whole wheat flour, baking soda, salt, cinnamon and vanilla in a large bowl. Fold in apples, coconut and pecans (if using).
  2. Pour the batter into a buttered bundt pan. Bake for 1 1/2 hours until cake tester comes out clean.

Sauce:

  1. Put butter, whole cane sugar, buttermilk,vanilla and baking soda in a medium pan over medium heat. Bring to a boil and boil for 1 minute. As soon as the cake comes out of the oven, pour butter mixture over hot cake. Let the cake stand for 1 hour and then turn it out onto a cake stand. Serve warm or at room temperature.

Nutrition

Find it online: https://deliciouslyorganic.net/fresh-apple-cake/