It is time again for the “Secret recipe club” reveal! I am sure you all know what the club is about, but for the few of you who still don’t know about it, here goes a brief explanation. It is a great concept… each month you are assigned a participating food blogger to make a recipe from and in turn someone else will be assigned your blog. All you have to do is choose a recipe, make it and blog about it on the specified date. The only rule is to keep it a secret! If you are interested in learning more, or want to join the club, please visit the Secret recipe club website.
This month I was assigned Veronica’s Cornucopia, written by the very talented Veronica. Veronica lives in Wichita, Kansas and her site is full of delicious recipes. If you like desserts, make sure to pay her a visit and you will be spoilt for choice! I made her Fresh Apple Bundt Cake because she describes it as her “most requested recipe and the only one I’ve ever purposely not blogged. It has always been raved over to such a degree that I felt it was the best weapon in my dessert arsenal…” So, it HAS to be good, right?? And it was. Besides, it is apple season down here! This is a cake that tastes better with time, so make it at least one day in advance so that all the flavours develop nicely.
Thank you so much for this amazing recipe Veronica! Please, make sure you drop by Veronica at Veronica’s Cornucopia and check out her beautiful site!
Apple, Coconut and Pecan Bundt Cake
The recipe for a scrumptious dessert: a very moist Apple, Coconut and Pecan Bundt Cake!
- 3 cups all-purpose flour
- 2 cups sugar
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tbsp ground cinnamon
- 3 eggs beaten
- 1 1/2 cups vegetable oil
- 1/4 cup orange juice
- 1 tbsp 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 tsp baking soda
Grease and flour a bundt cake pan and set it aside.
In a large bowl, whisk together the flour, sugar, baking soda, salt and cinnamon.
In a separate bowl, mix the eggs, oil, orange juice and vanilla extract.
Add the wet ingredients to the dry ones and whisk until incorporated.
Pour the batter into the prepared pan and bake in a pre heated oven at 165°C – 325°F for about 1 ½ hour or until a tester comes out clean.
Shortly before the cake is done, make the glaze. 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, making sure that it runs down the sides and the middle to soak the cake uniformly.
This cake will stay fresh in the fridge for up to a week as the glaze helps it retain its moisture.