Paula Deen's Apple Cake

Granny Smith apples are not a favorite in this house, but my 18 year old son was at the grocery store with me and asked me to buy a bag.  I questioned his apple selection, but he insisted he loved the tart apples and, not wanting to squelch his desire for such a healthy snack, I put the bag in my cart.  He ate one apple that afternoon and the rest sat in the fruit bowl for the next 2 weeks.  So much for his love of Granny Smith aplles (I just knew he wasn't going to eat them!!).  Anyway, what's a mom to do with fruit nobody wants to eat - bake something!!  Enter this Paula Deen recipe called Grandgirl's Fresh Apple Cake from Georgia.  Strange recipe name, but the cake is pretty yummy and it stays moist for days and days.  It's very dense and heavy, and it'll feed an army so I plan to share it at an upcoming brunch.

Items used in this recipe:

(affiliate links)

• 10-inch angel food cake pan with removable bottom https://amzn.to/3fWHoyd

• pure vanilla extract https://amzn.to/3ADnphF

• cooling rack https://amzn.to/3DWxslj

• serrated knife https://amzn.to/3h8H7Ms

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Paula Deen's Fresh Apple Cake

serves 16-20

Printable Recipe

Ingredients

cake:

• 2 cups granulated sugar

• 3 eggs

• 1 1/2 cups vegetable oil

• 1/4 cup fresh orange juice

• 3 cups all-purpose flour

• 1 teaspoon baking soda

• 1/4 teaspoon salt

• 1 tablespoon ground cinnamon

• 1 tablespoon pure vanilla extract

• 3 cups peeled and finely chopped apples

• 1 cup shredded coconut

• 1 cup chopped pecans

Sauce:

• 8 tablespoons butter

• 1 cup granulated sugar

• 1/2 cup buttermilk

• 1/2 teaspoon baking soda

Directions

1. Preheat oven to 325F. Spray a 10-inch angel food cake pan with flour/oil cooking spray.

2. In a large bow, combine all the ingredients except for the apples, coconut, and pecans.

3. Stir in the apples, coconut, and pecans.

4. Pour batter into prepared pan and bake for 90 minutes.

5. Remove from oven and using a long skewer, poke holes all over the cake (cake should still be in the pan).

6. Shortly before the cake is finished baking, make the sauce by combining all the sauce ingredients in a large saucepan (mixture will bubble up).

7. Bring mixture to a boil; stirring constantly, boil for 1 minute.

8. Pour sauce all over the hot cake and let it stand for 1 full hour before unmolding the cake to cool completely.

adapted from Paula Deen

Aunt Joan's Blueberry Buckle

One of the things I most look forward to during the holidays is sharing yummy food with loved ones, and this Blueberry Buckle that our Aunt Joan brings to family gatherings is one of my favorites.  Bursting with juicy blueberries and finished with a cinnamon sugar crumb topping, my mouth waters just thinking about it.  Great served for breakfast, afternoon snack, or dessert - no adornment needed.  I should mention it stays moist for days if refrigerated in an airtight container, but you may not need to worry about that once your family tastes it.

Items used to make this recipe:

(affiliate links)

• professional cake pan https://amzn.to/3WoSFvk

• hand mixer https://amzn.to/3sVbIA4

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Aunt Joan's Blueberry Buckle

makes one 9x13 pan

Printable Recipe

Ingredients

Cake:

• 3/4 cup sugar

• 1/4 cup shortening

• 1 egg

• 1/2 cup milk

• 2 cups flour

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 2-3 cups blueberries

Crumb Topping:

• 1/2 cup sugar

• 1/3 cup flour

• 1/2 teaspoon cinnamon

• 1/4 cup butter

• dash of fine salt

Directions

1. Preheat oven to 375F and butter a 9x13 professional cake pan.

2. Make the cake batter by creaming together the sugar and shortening; gradually add eggs and milk.

3. Sift together the flour, baking powder, and salt; add to batter.

4. Stir in blueberries and pour batter into prepared pan.

5. In a small bowl, combine topping ingredients and sprinkle on top of cake batter.

6. Bake for 60 minutes.

7. Cool completely before serving.