Paula Deen's Apple Cake

from ButterYum
serves 12-16



  • 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.