Mrs. Paxton's Raw Apple Cake
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When it's apple season here in Northern California, we are picking and processing daily from our trees (3 trees, 15 varieties). Of the many apple recipes we have on the site, this is one of my favorites. You simply cannot go wrong with this raw apple cake. The ingredients of coconut and the apples ensure that the cake will be moist and flavorful.
Mrs. Paxton's Raw Apple Cake Recipe
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Preparation time: 20 minutes to prepare, 1 hour to cook, 30 minutes to cool.
Ingredients
Cake:
- 1 1/2 cups vegetable oil (we use grapeseed oil)
- 2 cups of sugar
- 3 eggs, slightly beaten
- 3 cups of white flour
- 1 1/2 teaspoon baking soda
- 1 teaspoon vanilla
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 3 cups chopped, peeled apples (varieties that are good for baking - i.e. Granny Smith, Gravenstein, Fuji)
- 1 cup of coconut (the sweetened fresh grated, not the dried. If you use dried, soak first in water.)
- 1 cup of chopped nuts - walnuts or pecans
Glaze:
- 1/2 stick sweet butter
- 1 cup brown sugar
- 3 tablespoons milk
Method
1 Preheat oven to 350 degree F.
2 Beat together the sugar and oil. Add the eggs. In a separate bowl, sift together the flour, baking soda, salt and cinnamon. Add dry ingredients to oil sugar eggs mixture in thirds, beating to incorporate after each addition. Mix in the vanilla, apples, coconut, and chopped nuts.
3 Bake in a greased and floured bundt cake pan about 1 hour. Test around the centers with a long thin bamboo skewer or toothpick to make sure the cake is done.
4 When cool enough to handle, gently remove from pan. Let sit on a rack to cool completely. If the dough has raised substantially around the middle areas of the bundt ring, you may need to use a bread knife to gently level off the cake so that it sits even.
5 Blend glaze ingredients and cook until melted. Place the cake on its serving dish. Prick all around the top of the cake with a fork so that when the glaze is applied it easily seeps into the cake. Use a pastry brush to apply the glaze liberally around the surface areas of the cake, or use a spoon to dribble the glaze on the cake.
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Do you think the cake can be made without the coconut? If not, is there something that could be substituted? I would love to try this cake recipe, but my kids would not go for the coconut.
Hi Lisa, you can make the cake without coconut, but I do advise using the coconut. You can't really make out the taste, and it's important for the texture of the cake. ~Elise