This recipe was inspired by the Paula Deen. A dense, moist cake loaded with apple and other good stuff!
1.5 cups sugar (I always use organic)
3 eggs, preferably pastured
1.5 cups oil (I like to use avocado oil)
1/4 cup fresh orange juice
1 Tablespoon vanilla extract
3 cups flour (King Arthur is good. I use 1/2 all-purpose and 1/2 whole wheat pastry or spelt flour)
1 teaspoon baking soda
1/4 teaspoon salt
1 Tablespoon ground cinnamon
3 cups finely chopped apples (I use a combination and never peel them)
1 cup dry shredded coconut (Try to get one from the health food store that is not sweetened)
1 cup chopped pecans
- Preheat the oven to 325 degrees.
- Start by chopping the apples and placing in a bowl with the coconut and pecans. Set aside.
- Measure and sift together all of the dry ingredients. Set aside.
- In a bowl large enough to hold everything, whisk together the eggs, oil, sugar and orange juice along with the vanilla extract until smooth.
- Add the dry ingredients and whisk just until combined.
- Switch to a spatula and fold in the apples, coconut and pecans.
- Pour into a greased tube or Bundt pan. (I simply use non-stick spray. No need to complicate things here.) Bake for 1 1/2 hours until toothpick inserted in center comes out clean.
- Cool in pan for about 15 minutes, then turn out onto cooling rack and cool completely before serving.
- Can be wrapped and stored at room temperature for up to 5 day. May also be frozen for up to 2 months. Thaw overnight still wrapped.