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Another version of this great classic.
Yield: Serves 12
INGREDIENTS
Cake Baking spray 2 cups all-purpose flour 1 teaspoon cinnamon ½ teaspoon baking soda ¼ teaspoon salt 1 cup chopped apples 1 cup chopped pecans 3 eggs 2 cups granulated sugar 1 ¼ cup vegetable oil ¼ cup freshly squeezed orange juice 1 cup sweetened coconut
Icing
1 cup granulated sugar ½ cup unsalted butter ½ cup buttermilk ½ teaspoon baking soda
PREPARATION
Preheat oven to 350 degrees F. Spray a Bundt pan or tube pan with baking spray. Set aside. Sift flour, cinnamon, baking soda and salt together in a medium bowl. Combine the apples and pecans in a small bowl. Add 1 tablespoon of the mixed dry ingredients and toss to coat. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine the eggs, sugar, oil and orange juice. Add the reserved dry ingredients, apple-pecan mixture and coconut. Mix on low speed until combined. Pour batter into Bundt or tube pan. Transfer to the oven and bake until the sides start to pull away from the pan, about 1 hour. Remove to a wire rack placed over a baking sheet to cool slightly, about 5 minutes. Invert cake directly onto the rack.
Meanwhile, prepare the icing. In a medium saucepan, combine the sugar, butter, buttermilk and baking soda. Bring to a boil over medium-high heat and cook, stirring constantly, until it turns a pale golden brown, approximately 8-10 minutes. Drizzle the icing over the cake on the rack, letting the excess drip to the baking sheet below. Set aside and let the icing set, 5-7 minutes, before cutting.
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