Recipe: Buttermilk-Glazed Apple Cake (Bundt or tube cake with soaking syrup)

BUTTERMILK-GLAZED APPLE CAKE

"The first time that I ever baked anything for a bake sale I made Buttermilk-Glazed Apple Cake Studded with Coconut and Walnuts, one of my all-time favorites."

FOR THE CAKE:
1 3/4 cups sugar, divided use
1 1/4 cups canola or corn oil
3 eggs, at room temperature
1/4 cup apple juice (or orange juice)
1 tsp. vanilla extract
3 cups all-purpose flour
1 1/2 tsp. baking soda, divided use
1 tsp. ground cinnamon
1/4 tsp. kosher salt
2 Granny Smith apples, peeled, cored and finely chopped
1/2 cup shredded sweetened or unsweetened coconut, or a combination (optional)
1/2 cup chopped toasted walnuts (optional)
FOR THE SOAKING SYRUP:
1/2 cup buttermilk
2 tbsp. unsalted butter

Preheat oven to 325 degrees F. Lightly grease and flour a 10-inch Bundt or tube pan.

Place 1 1/2 cups sugar, oil, eggs, juice, vanilla, flour, 1 teaspoon baking soda, cinnamon and salt in the bowl of a mixer fitted with a paddle and beat until just combined.

Scrape down the sides of the bowl and stir in by hand the apples, coconut and walnuts to combine. Place in the prepared pan.

Bake until a tester comes out clean, about 50 to 60 minutes.

MEANWHILE, MAKE THE SOAKING SYRUP:
Place the buttermilk, remaining 1/4 cup sugar, butter and the remaining 1/2 teaspoon baking soda in a small saucepan and bring to a boil over high heat.

When the cake is done, remove from the oven and cool in the pan for 5 minutes. Then prick the surface with a toothpick, brush on the soaking syrup and cool to room temperature.

Invert and remove the cake. Cut into 14 to 16 pieces.

Makes one Bundt or tube cake
Source: The BakeSale Cookbook by Sally Sampson