paula deen recipe
RECIPE REVIEW: Paula Deen’s Grandchilds Fresh Apple Cake
Sounds delectable, doesn’t it? The word Fresh! The word apple! And the word Cake! I’m
done. Let’s make it.
Now, I’m no stranger to Paula Deen’s cooking. The woman’s recipes often look like this:
Butter, for greasing pan
2 cups butter
1 1/2 cups butter oil
1/4 cup butter juice
3 cups all-purpose butter
1 teaspoon baking butter
3 cups peeled and finely chopped butter
1 cup shredded butter
1 pinch of butter, for taste
Preheat the oven to 325 degrees F. Generously grease a tube pan.
For the cake: in a large bowl, combine the butter, butter oil, butter juice, and baking butter; and mix well. Fold butter, butter, and butter into batter. Pour the batter into the prepared pan and bathe in it until you go into cardiac arrest.
I have made many successful Paula Deen recipes. I love her personality as well. I love how she is an independent, strong woman, yet maintains her grace, humility and kindness. She knows what life is all about – and she knows how to make it taste good. So it pains me to say this, but Paula, with your “Grandgirl's Fresh Apple Cake from Georgia,” you have crossed the line.
I was drooling when I saw you make this on TV. It is a bundt cake with apples and coconut and cakey goodness – and to top it all off, you soak it for an hour in this buttery buttermilk sauce to keep it moist and rich. So I tried making it myself recently.
It was fun to make, I’ll admit. But after soaking it for an hour in the buttery buttermilk sauce, and I turned it over onto a rack to cool, I saw the sauce had only soaked through half the cake. And then it started dripping down all gooey and sticky like onto the cookie sheet beneath. Honestly, it looked a little like snot:
When it had properly cooled, I cut a piece. The top part, which had not been soaked with the sauce, tasted a bit like a dry muffin, but wasn’t half-bad. But the bottom part. Oh my god. It was disgusting. It was like eating a sponge dipped in motor oil. I think that if the sauce had soaked all the way through, it would have been evenly distributed and probably tasted good. But for whatever reason, this sauce decided to lodge itself in the bottom 2 inches of the cake, creating a kind of sludge that was just too much.
Now I may have done something wrong to cause this – I am not infallible in the kitchen. But this was a recipe for disaster. Literally! Hiyo! Seriously, when you play with that much buttery buttermilk sauce – in a cake that already contains 2 sticks of butter, vegetable oil, 2 cups of sugar and 2 cups of coconut, you’re asking for trouble.
I let the cake sit there under a piece of foil for a few days. I thought about using pieces of it to grease the squeaky doors in my apartment, but I just ended up throwing it away.
Sounds delectable, doesn’t it? The word Fresh! The word apple! And the word Cake! I’m
done. Let’s make it.
Now, I’m no stranger to Paula Deen’s cooking. The woman’s recipes often look like this:
Butter, for greasing pan
2 cups butter
1 1/2 cups butter oil
1/4 cup butter juice
3 cups all-purpose butter
1 teaspoon baking butter
3 cups peeled and finely chopped butter
1 cup shredded butter
1 pinch of butter, for taste
Preheat the oven to 325 degrees F. Generously grease a tube pan.
For the cake: in a large bowl, combine the butter, butter oil, butter juice, and baking butter; and mix well. Fold butter, butter, and butter into batter. Pour the batter into the prepared pan and bathe in it until you go into cardiac arrest.
I have made many successful Paula Deen recipes. I love her personality as well. I love how she is an independent, strong woman, yet maintains her grace, humility and kindness. She knows what life is all about – and she knows how to make it taste good. So it pains me to say this, but Paula, with your “Grandgirl's Fresh Apple Cake from Georgia,” you have crossed the line.
I was drooling when I saw you make this on TV. It is a bundt cake with apples and coconut and cakey goodness – and to top it all off, you soak it for an hour in this buttery buttermilk sauce to keep it moist and rich. So I tried making it myself recently.
It was fun to make, I’ll admit. But after soaking it for an hour in the buttery buttermilk sauce, and I turned it over onto a rack to cool, I saw the sauce had only soaked through half the cake. And then it started dripping down all gooey and sticky like onto the cookie sheet beneath. Honestly, it looked a little like snot:
When it had properly cooled, I cut a piece. The top part, which had not been soaked with the sauce, tasted a bit like a dry muffin, but wasn’t half-bad. But the bottom part. Oh my god. It was disgusting. It was like eating a sponge dipped in motor oil. I think that if the sauce had soaked all the way through, it would have been evenly distributed and probably tasted good. But for whatever reason, this sauce decided to lodge itself in the bottom 2 inches of the cake, creating a kind of sludge that was just too much.
Now I may have done something wrong to cause this – I am not infallible in the kitchen. But this was a recipe for disaster. Literally! Hiyo! Seriously, when you play with that much buttery buttermilk sauce – in a cake that already contains 2 sticks of butter, vegetable oil, 2 cups of sugar and 2 cups of coconut, you’re asking for trouble.
I let the cake sit there under a piece of foil for a few days. I thought about using pieces of it to grease the squeaky doors in my apartment, but I just ended up throwing it away.
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