Fresh Apple Cake
Trisha Yearwood Recipe. DO NOT make the glaze until the cake is out of the oven!! This is an absolutely amazing cake, full of flavor, moist and delicious. Certainly a hit with any crowd.
Ingredients
2 cups sugar
1 1/2 cups vegetable oil
3 eggs
1/2 cup orange juice
1 teaspoon vanilla extract
3 cups flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 apples, peeled, cored, and finely diced
1 cup walnuts, finely chopped
3/4 cup sugar
6 tablespoons butter
1/3 cup buttermilk
1/2 teaspoon baking soda
Instructions
Grease and flour a 10-inch bundt pan and preheat the oven to 325 F. With an electric mixer, beat the sugar, oil, and eggs until smooth. Add the orange juice and vanilla extract and mix well. In a separate bowl, combine the flour, baking soda, cinnamon, and salt and sift together. Add the flour mixture to the sugar mixture and blend until smooth. Stir in the apples and walnuts until well combined. Pour mixture into the prepared pan and bake for 90 minutes or until a toothpick inserted into the cake comes out clean. Remove the cake from the oven and let cool in the pan for 15 minutes. While the cake is cooling, prepare the glaze. Combine the sugar, butter, buttermilk, and baking soda in a medium saucepan over medium heat. Bring the mixture to a boil and stir constantly for 5 to 10 minutes, until the mixture begins to thicken slightly and turn a light brown. Remove from the heat. Turn the cake out onto a cake plate. Using a toothpick, punch 15 to 20 holes in the top of the cake and spoon the glaze evenly over the top of the cake, letting it run down the sides. Let the cake and glaze cool before serving. The cake can be stored in an airtight cake carrier in the refrigerator for up to two weeks, but this cake will not last that long. Makes 18 servings.