This Caramel Apple Cake is a rich, decadent bundt cake with a nice fruity tang that lightens it a bit. I make this every fall when the apples are just harvested.
Caramel Apple Cake
2 c. sugar
1 1/2 c. vegetable oil
2 t. fresh lemon juice
3 c. all purpose flour
1 t. baking soda
1/4 t. salt
1 T. ground cinnamon
1 T. vanilla extract
3 c. granny smith apples, peeled and finely chopped
1 c. sweetened shredded coconut
1 c. chopped pecans
1/2 c. butter
1 c. sugar
1/2 c. buttermilk
1/2 t. baking soda
Preheat the oven to 325 degrees. Grease a bundt cake pan.
In a large bowl combine the sugar, eggs, oil, lemon juice, flour, baking soda, salt, cinnamon and vanilla extract. Mix well. Fold in the apples, coconut and pecan into the batter.
Pour the batter into the prepared pan and bake until the tester comes out clean, about 1 1/2 hours.
Shortly before the cake is done, make the sauce. Melt the butter in a large saucepan, stir in the sugar, buttermilk, and baking soda. Bring to a boil, stirring constantly. Boil for 1 minute. Pour the sauce over the warm cake slowly (I put the cake on cooling rack over a cookie pan to catch any extras that spill over). Cool for one hour before turning on to a rack to finish cooling.