Hello!
I know it’s Christmas and I should be sharing my home decor instead of a cake recipe. I promise that I will get around to that. But why a cake recipe?
Simple.
This is the bestest cake you’ll eat. Ever. Really.
The first time I had the privilege to sample this wonderful concoction was during the holiday season many many years ago. When I think of Christmas, this cake comes to mind. It is so good that even Donnie (who is not partial to sweets at all and might possibly need therapy for this ailment) loves this cake.
Look at the crust on top. This cake has the crisp outer layer of a pound cake with a moist, almost gooey, middle. Total Y-U-M. This cake makes a statement and would be a wonderful cake to give as a gift or bring to a gathering.
Can you see the pecans and apples in there?
Well, let’s cut to the chase and get to the recipe!
I began with two bowls. The first, I combined the dry ingredients and sifted them together. See the cinnamon on top?
The second bowl contained sugar, eggs and oil. I mixed them together.
I then combined the wet and dry ingredients and added pecans and chopped apples by folding them in.
I put the mixed batter in a tube pan. When using a tube pan, be sure to pre-grease the pan well including the center. Because I didn’t want to get cake batter all over the sides, I scooped the batter in batches and poured them into the pan.
BAKE! (Can you do it in the voice like the hosts of The Great British Baking Show? No? Me either.)
COOL!
While the cake is cooling in the pan, make the yummy buttermilk sauce that takes this cake’s flavor up 50 more levels…
The sauce is made of butter, sugar and buttermilk. It is combined and cooked on the stove.
To make sure all of the rich and yummy sauce soaks into the cake, I took a bamboo skewer (a toothpick will work, too) and poked holes all over the top of the cake.
Sloooooowly pour the yummy sauce over the cake allowing time for the sauce to find the little holes you’ve poked and let it run down all into the cake.
WAIT.
Wait an hour. (Are you kiddin’ me?) Do not start pulling little baked crumbs off of the top and eating them because within 10 minutes your cake will be bald. Don’t eat any of it because you will not be able to stop. Self control people. WAIT.
After an hour, you are free to do with the cake as you please. I chose to flip mine out of the tube pan and then flip it back onto a tray. If you have sprayed your pan well, the cake will release and come out smoothly.
Here’s the recipe. I highly recommend this delicious cake recipe. If you try it, please let me know what you think!
Until next time, thank you for stopping by and allowing me to share a little bit of my Christmas memories with you!
A delicious cake that is super moist thanks to a sugar buttermilk sauce that is poured over the warm cake while it is cooling. The inside is moist and the outside has crunchy pound cake-like edges.
- 2 Cups Sugar
- 3 Eggs Bring to room temperature
- 1 1/4 Cup Vegetable Oil
- 1/4 Cup Orange Juice
- 3 Cups All Purpose Flour
- 1/4 Teaspoon Salt
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Cinnamon
- 1 Teaspoon Vanilla
- 1 Cup Apples, chopped Golden Delicious is recommended
- 1 Cup Chopped Pecans
- 1 Stick Butter
- 1 Cup Sugar
- 1/2 Teaspoon Baking Soda
- 1/2 Cup Buttermilk
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Cake:
Preheat oven to 325 degrees.
Grease and flour a tube pan or spray pan liberally with baking spray. Be sure to grease the center tube area well.
Mix together sugar, eggs and oil in a large mixing bowl or stand mixer. Add orange juice and vanilla.
Sift all dry ingredients together.
Slowly mix dry ingredients into wet ingredients.
Fold in chopped apples and chopped pecans.
Spoon batter into tube pan and bake at 325 degrees for 1 hour to 1 hour 15 minutes. Check cake after an hour by inserting a bamboo skewer or toothpick into cake. If raw batter is on the toothpick, allow the cake to cook another 10-15 minutes.
Sauce:
Melt one stick of butter in a small sauce pan on stove at medium heat. Add sugar, baking soda and buttermilk. Bring sauce to a full boil.
When cake is done, poke holes on top of cake using a toothpick or bamboo skewer. Slowly pour sauce over cake and allow to set for one hour in the tube pan. Turn out cake. To serve, cake is most attractive when top of cake is showing (similar to a pound cake).
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