This is always one of the first recipes I make in the fall. It is an old family recipe that fills the house with the delicious scents of the season, and uses up a few of the many apples we have picked.
Apple Bundt Cake
with Coconut , Walnuts & Buttermilk Glaze
1 ½ cups sugar
1 ¼ cups canola oil
¼ cup apple juice or cider
1 teaspoon vanilla extract
3 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
2-3 apples, peeled, cored, and finely chopped
½ cup shredded coconut (I use sweetened)
½ cup chopped walnuts
Preheat the oven to 325 degrees. Grease and flour a 10 inch bundt pan.
Place the sugar, oil, eggs, apple juice, vanilla, flour, baking soda, cinnamon, and salt in the a mixer bowl and beat until just combined.
Next, add by hand, the apples, coconuts and walnuts. Mix until combined. Place in prepared bundt pan and bake for 55-65 minutes. Cool the cake in the pan for 15 minutes while you prepare the buttermilk glaze.
½ cup buttermilk
¼ cup sugar
2 tablespoons butter
Place all ingredients in a small saucepan and bring to a boil over high heat.
Invert cake onto cooling rack with some tin foil under it to catch the drippings. Brush or spoon the glaze over the top, letting it soak into the top of the cake and drizzle down the sides. Transfer cake to serving plate. Enjoy!