Uncle Ray’s Fresh Apple Cake
20m prep 1h 0m cook 2h ready
A dense, moist Southern-style apple cake with a unique baking-soda frosting. Packed with tart apples, pecans, and coconut, it's a comforting dessert perfect for fall.
Ingredients
- Softened butter for greasing
- 710 ml all-purpose flour
- 14.8 ml ground cinnamon
- 4.93 ml baking soda
- 4.93 ml kosher salt
- 2.46 ml freshly grated nutmeg
- 1.23 ml ground cloves
- 2 large or 3 small tart apples peeled, cored, and diced (3 cups)
- 237 ml toasted pecan pieces
- 237 ml sweetened coconut flakes
- 3 large eggs
- 473 ml sugar
- 296 ml canola or vegetable oil
- 237 ml sugar
- 118 ml unsalted butter
- 118 ml buttermilk
- 2.46 ml baking soda
Nutrition (per serving, estimated)
Estimated based off 15 of 17 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 47.7 mg
- Iron: 2.17 mg
- Magnesium: 26.1 mg
- Phosphorus: 105 mg
- Potassium: 159 mg
- Zinc: 0.93 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 710 ml all-purpose flour
- 14.8 ml ground cinnamon
- 4.93 ml baking soda
- 4.93 ml kosher salt
- 2.46 ml freshly grated nutmeg
- 1.23 ml ground cloves
- 237 ml toasted pecan pieces
- 237 ml sweetened coconut flakes
- 3 large eggs
- 473 ml sugar
- 296 ml canola or vegetable oil
- 237 ml sugar
- 118 ml unsalted butter
- 118 ml buttermilk
- 2.46 ml baking soda
Prepare
- Softened butter, for greasing
- 2 large or 3 small tart apples, peeled, cored, and diced (3 cups)
Let's Cook
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Step 1.
Thoroughly butter a Bundt pan and line a baking sheet with parchment paper. Set them aside. Preheat the oven to 325°F.
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Step 2.
In a large bowl, sift together 3 cups all-purpose flour, 1 tablespoon ground cinnamon, 1 teaspoon baking soda, 1 teaspoon kosher salt, ½ teaspoon freshly grated nutmeg, and ¼ teaspoon ground cloves. Add 3 cups diced tart apples, 1 cup toasted pecan pieces, and 1 cup sweetened coconut flakes; stir to coat.
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Step 3.
In the bowl of a stand mixer fitted with the paddle attachment, beat 3 large eggs and 2 cups sugar on medium-high speed until light and fluffy, 3 to 4 minutes. With the mixer running, add 1¼ cups canola or vegetable oil in a steady stream and mix until combined.
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Step 4.
Pour the egg mixture into the flour mixture and stir with a spatula until just combined. Pour the batter into the prepared Bundt pan and bake until a skewer inserted into the center comes out clean, 55 to 65 minutes.
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Step 5.
While the cake is baking, prepare the frosting. In a large saucepan over high heat, combine 1 cup sugar, ½ cup (1 stick) unsalted butter, ½ cup buttermilk, and ½ teaspoon baking soda. Bring to a boil and cook for exactly 1 minute, stirring constantly.
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Step 6.
As soon as the cake comes out of the oven, pour the hot frosting evenly over the cake still in the pan. Let the cake sit in the pan for 1 hour to absorb the frosting, then invert it onto the prepared parchment-lined baking sheet to cool completely.
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