Paula deens Apple cake

ButterYum — a tasty little food blog

Paula Deen’s Fresh Apple Cake

serves 16-20

Printable Recipe



  • 2 cups granulated sugar

  • 3 eggs

  • 1 1/2 cups vegetable oil

  • 1/4 cup fresh orange juice

  • 3 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 tablespoon ground cinnamon

  • 1 tablespoon pure vanilla extract

  • 3 cups peeled and finely chopped apples

  • 1 cup shredded coconut

  • 1 cup chopped pecans


  • 8 tablespoons butter

  • 1 cup granulated sugar

  • 1/2 cup buttermilk

  • 1/2 teaspoon baking soda


  1. Preheat oven to 325F. Spray a 10-inch angel food cake pan with flour/oil cooking spray.

  2. In a large bow, combine all the ingredients except for the apples, coconut, and pecans.

  3. Stir in the apples, coconut, and pecans.

  4. Pour batter into prepared pan and bake for 90 minutes.

  5. Remove from oven and using a long skewer, poke holes all over the cake (cake should still be in the pan).

  6. Shortly before the cake is finished baking, make the sauce by combining all the sauce ingredients in a large saucepan (mixture will bubble up).

  7. Bring mixture to a boil; stirring constantly, boil for 1 minute.

  8. Pour sauce all over the hot cake and let it stand for 1 full hour before unmolding the cake to cool completely.

adapted from Paula Deen

Erin Mann is baking a new cake every week for a year from the “All Cakes Considered” cookbook and shares her adventures here on AnnArbor.com. Read past columns here.

I used a combination of Gala, Braeburn and Granny Smith apples in this cake.

Erin Mann | Contributor

All hail the “Butter Queen of Southern Cuisine!” Paula Deen is back this week with a cake that has a name as long as its list of ingredients. I’d heard about Grandgirl’s Fresh Apple Cake from Georgia long before encountering it in “All Cakes Considered.” It sounded spectacular; the apple cake to trump all apple cakes. Would it live up to the hype?

After last week’s disappointment – an underdone and oily cake, the only place to go was up. With flavorful mix-ins like coconut and pecans I was liking the sound of Grandgirl’s cake already. Oh, and did I mention there’s a buttery buttermilk sauce?

The cake is so simple to mix; I put everything in the bowl at the same time! I dumped the wet ingredients in with the dry ingredients and beat on medium speed until combined. Then I folded in the apples, pecans and coconut. I love the big, flaky, unsweetened coconut they sell at By The Pound.

“All Cakes Considered” advises baking this cake in a tube pan with straight sides. Fellow bakers, take heed and save the pretty Bundt pan for another day! This cake, with all its fruit, nuts and sauce is not the most structurally sound and will stick to all the little nooks and crannies in a fancy pan. I used my 2 Piece Angel Food Pan.

While the cake was still hot in the pan, I poked about 20 holes in the top of the cake with the “non-business end” of a wooden spoon. I made the sauce in a small pot on the stovetop and transferred it to a small heatproof bowl with a handle and spout to make pouring it over the cake easier. You want the sauce going in the cake, not on it. It will taste worlds better all soaked in and will be less messy!

Once all the little ditches were filled with sticky, gooey, buttery sauce I continued cooling the cake for an hour.

When I tried to unmold the cake from the pan a good bit of it stuck to the insert of my 2-piece pan. There was about 1/3 of the cake stuck inside the pan and remaining 2/3 made its way on the plate. In the words of Winnie the Pooh, “Oh bother.”

I confess, I skipped an important step during the pan preparation. I usually cut a ring of parchment paper to fit in the bottom of my 2-piece pan. I think the cake got stuck in the grooves where the two pieces meet. I thought a liberal coat of baking spray would do the trick but, boy, was I wrong!

The appearance of Grandgirl’s cake left something to be desired but the flavor was excellent. I’m nuts about coconut so I really loved the addition of the chewy flakes with apples and nuts.

I managed to cut 4 good slices from the cake so I could take a photo and give some away, but the rest was eaten in clumps rather than slices. It was a delicious dessert crumbled in a bowl with some vanilla ice cream. The Grandgirl’s cake recipe is available at Food Network’s website.

Erin Mann is ruining diets one cake at a time and welcomes your baking wisdom. E-mail her at [email protected] or follow her on Twitter. Facebook users can also keep up-to-date with A CAKE A WEEK by joining the group.

Welcome back to Someone’s In The Kitchen! This week we are saluting the queen of butter & deep fried artery clogging goodies herself, miss Paula Deen, and baking up her deliscious Apple Cake! Since fall is slowly but surely coming upon us what better time to start baking with fresh apples and cinnamon? So enjoy, y’all, from our kitchen to yours (yeah, just couldn’t resist)! 😉

Paula Deen’s Apple Cake –

(Recipe found @ http://www.pauladeen.com)

I don’t know about you, but as soon as September hits I’m ready to bake all kinds of fall goodies; and this cake with it’s warm flavors of apples and cinnamon is perfect for the season! My mom actually found this recipe and thought it sounded like a recipe my grandma used to make. It’s very quick and easy to whip up, as it’s just a one bowl recipe. Just toss everything in and stir! After the cake bakes you make a sauce… which is basically a butter sauce (where there’s Paula Deen, there’s butter) and pour it over the hot cake and let it sit for an hour. What you end up with is a moist, fluffy. and yes, buttery apple & cinnamon cake. I will say that we did find this cake to be somewhat rich (yeah, thinking the butter sauce could have something to do with this) and we could only eat a small piece. The only things we did differently in this recipe was leave out the coconut (not a fan) and substitute the pecans for walnuts. If you’re looking for a lovely fall cake give Paula’s Apple Cake a shot!

Butter, for greasing pan
2 cups sugar
3 eggs
1 1/2 cups vegetable oil
1/4 cup orange juice
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
3 cups peeled and finely chopped apples
1 cup shredded coconut
1 cup chopped pecans

1/2 cup (1 stick) butter
1 cup sugar
1/2 cup buttermilk
1/2 teaspoon baking soda


Preheat the oven to 325 degrees F. Generously grease a tube pan.

For the cake: in a large bowl, combine the sugar, eggs, oil, orange juice, flour, baking soda, salt, cinnamon and vanilla extract; and mix well. Fold apples, coconut, and pecans into batter.

Pour the batter into the prepared bundt or tube pan and bake until a tester comes out clean, about 1 1/2 hours.

Shortly before the cake is done, make the sauce: Melt the butter in a large saucepan, stir in the sugar, buttermilk, and baking soda, and bring to a good rolling boil, stirring constantly. Boil for 1 minute. Pour the sauce over the hot cake in the pan as soon as you remove it from the oven. Let stand 1 hour, then turn out onto a rack to cool completely.

Wow, 400 posts. I have been watching the number of posts add up to this closely. On Chinese New Year, January 24, 2012, I started my game of trying to make a different meal each week night for one year. About 2 3/4 years later I am still working on this.

I took two big breaks during this time. One to get married and eleven weeks later pack our house of 15 years and move our family half-way across the country. The second time was to buy a house and move again from a rental house to a new house in our new town, I still cannot call it a city.

So, life has definitely changed since that first meal. Other than our location the biggest changes have been in how we eat. All of us are more willing to try new foods. Even me, who would not eat anything “funny” such as mushrooms, peas, grape leaves, or exotic spices is now willing to experiment more with food and more ethnic cooking. My son and daughter who would have said they liked pizza and chicken nuggets best before now list the German Skillet Dinner and Slow Cooker Moroccan Chicken among their favorite dishes.

We sit down as a family most days of the week for dinner. It may not always be at the table but we may be sitting in the car together while I drive to their lessons or events but we take our “To-Go” dishes with us. We have almost completely cut out fast food meals except for maybe once a month as a treat for the kids.

Has it been easy? No. It takes quite a bit of planning ahead and making sure I have a well stocked pantry with staples on hand. There are nights where I just don’t want to cook. Those nights I hopefully have something already cooking in the slow cooker or will draft my children to help me get it done. They are more willing now to help me cook and sometimes even take over the cooking if I guide them through it. I figure they are learning a life skill that will serve them well when they go out on their own. Plus, our dining out bill has dropped considerably. I can spend $30 at drive-thrus or I can spend $30 on groceries for 2 or 3 dinners. Economically, for us, eating home is far cheaper.

Will I keep doing this? Yes! I am trying to venture out more into side dishes and sweets. But, I am honestly not much of a baker. I love pouring and mixing with some measuring but the exactness needed to bake is just not fun for me. It seems so fussy and tedious. Maybe, I need to explore baking for the non-bakers. Hmmm….

So, for my 400th post I went out of my comfort zone and baked a cake. I found this recipe for Paula Deen’s Uncle Bob’s Fresh Apple Cake on Foodnetwork.com. It sounded delicious and easy to make. Apples are $.64 a pound in our area right now so I have an abundance of apples to use. Once the apples were peeled and diced making the cake itself was fairly easy.


Both children loved that this cake was not overly sweet and reminded them more of an apple coffee cake than an applesauce cake which was what they were expecting. I loved the bit of crust around the outside that reminded me of coffee cakes my Mom used to make when I was little. Delicious!

I served this warm with French Vanilla Ice Cream.


  • 3 cups diced apples, I used 4 medium MacIntosh
  • 1 cup chopped walnuts
  • 1 Tablespoon butter
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups sugar
  • 1 1/4 cups vegetable oil
  • 3 eggs


  1. Preheat the oven to 325 degrees. Grease a bundt pan well.
  2. In a skillet melt the butter over medium heat. Add the chopped walnuts and allow to cook until they become lightly toasted and fragrant.
  3. In a bowl, mix together the apples, walnuts, vanilla, and cinnamon.
  4. Beat the sugar, oil, and eggs in a large bowl. Add in the dry ingredients and beat until completely combined. Mixture will be extremely thick.
  5. Add in the apple mixture and stir until well combined.
  6. Pour the batter into the prepared pan and bake for 1 hour – 1 hour 25 minutes or until a tester inserted into the middle of the cake comes out clean. Check every 5-10 minutes after one hour mark to see if it has cooked through. Do not over bake or edges will become tough.
  7. Allow the cake to fully cool in the pan, about 1 hour, and then turn it out onto a plate. Cut and serve.


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