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Aunt Martha's Fresh Apple Cake
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Saving Southern Food
The contributor: Cathy Davis, a grandmother of two and avid quilter in Douglasville, tells us that her co-worker Marci McCoy Wallace gave her this recipe several years ago, and it has become the most-requested birthday cake in their office. She e-mailed Wallace to tell her we were running the recipe, and her friend shared the story with us:
"My Aunt Martha Jo McCoy is 72 years old and has lived all her life in Walnut, Miss., a town with a population of less than 400, about 75 miles southeast of Memphis. When I was young, I spent summers and holidays there and always wished I could live there, it was so small. This recipe actually came from her mother, Naomi Hopkins, also from Walnut, Miss., who died about eight years ago. My Aunt Martha believes that her mom may have gotten this recipe from the Farm Journal magazine about 40 years ago."
Hands on time: 30 minutes Total time: 1 hour and 30 minutes Serves: 12
Ingredients:
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Aunt Martha's Fresh Apple Cake
For the cake:
Baking spray
2 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1 cup chopped apples
1 cup chopped pecans
3 eggs
2 cups granulated sugar
1 1/4 cups vegetable oil
1/4 cup freshly squeezed orange juice
1 cup sweetened coconut
For the icing:
1 cup granulated sugar
1/2 cup (1 stick) unsalted butter
1/2 cup buttermilk
1/2 teaspoon baking soda
Instructions:
Preheat oven to 350 degrees. Spray a bundt pan or tube pan with baking spray; set aside.
Sift flour, cinnamon, baking soda and salt together in a medium bowl. Combine the apples and pecans in a small bowl. Add 1 tablespoon of the mixed dry ingredients and toss to coat; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine the eggs, sugar, oil and orange juice. Add the reserved dry ingredients, apple-pecan mixture and coconut. Mix on low speed until combined. Pour batter into bundt pan. Transfer to oven and cook until the sides start to pull away from the pan, about 1 hour. Remove to a rack placed over a baking sheet to cool slightly, about 5 minutes. Invert cake directly onto rack.
Meanwhile, prepare the icing: In a medium saucepan, combine the sugar, butter, buttermilk and baking soda. Bring to a boil over medium-high heat. Reduce heat and cook, stirring constantly, until it turns pale golden brown, 8 to 10 minutes.
Drizzle the icing over the cake on the rack, letting the excess drip to the baking sheet below. Set aside to let icing set, 5 to 7 minutes, before cutting.
Sift flour, cinnamon, baking soda and salt together in a medium bowl. Combine the apples and pecans in a small bowl. Add 1 tablespoon of the mixed dry ingredients and toss to coat; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine the eggs, sugar, oil and orange juice. Add the reserved dry ingredients, apple-pecan mixture and coconut. Mix on low speed until combined. Pour batter into bundt pan. Transfer to oven and cook until the sides start to pull away from the pan, about 1 hour. Remove to a rack placed over a baking sheet to cool slightly, about 5 minutes. Invert cake directly onto rack.
Meanwhile, prepare the icing: In a medium saucepan, combine the sugar, butter, buttermilk and baking soda. Bring to a boil over medium-high heat. Reduce heat and cook, stirring constantly, until it turns pale golden brown, 8 to 10 minutes.
Drizzle the icing over the cake on the rack, letting the excess drip to the baking sheet below. Set aside to let icing set, 5 to 7 minutes, before cutting.
Notes:
This cake is moist, rich and perfect for fall. Virginia Willis made a few small adjustments; she suggests coating the pecans and apples in flour to allow them to disperse evenly throughout the batter, not sink to the bottom. She comments: "I shared it with my neighbors, and they all loved it. I see why it's the most-requested birthday cake in Cathy and Marci's office!"
Nutrition:
Per serving: 665 calories (percent of calories from fat, 54), 5 grams protein, 73 grams carbohydrates, 2 grams fiber, 41 grams fat (10 grams saturated), 74 milligrams cholesterol, 195 milligrams sodium.
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