Apple Spice Cake

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1 1/3  cups vegetable oil  
3  cups all-purpose flour    
1  tablespoon ground cinnamon    
1  teaspoon baking soda 
1  teaspoon salt    
2  cups sugar    
3  large eggs    
3 to 4  Granny Smith apples, cored and cut into 1/2-inch pieces (3 cups)    
1  cup chopped assorted nuts, such as pecans and walnuts (optional)    
1  teaspoon pure vanilla extract  
Caramel Sauce    
Nonstick cooking spray with flour 

 Preheat oven to 350F. Spray a 12-cup bundt pan with cooking spray; set aside.
2. Working over a large sheet of parchment paper, sift together flour, cinnamon, baking soda, and salt; 
gather sifted ingredients into center of sheet; set aside. 

3. In the bowl of an electric mixer fitted with the paddle attachment, combine vegetable oil, sugar, and eggs; 
mix on high speed until lemon yellow. 

4. Fold reserved parchment in half lengthwise; with mixer on medium speed, gradually shake in dry ingredients 
until just incorporated.
5. Add apples and, if desired, nuts, to batter; mix to combine. Add vanilla, mixing until incorporated. 

6. Pour batter into prepared pan, and bake until a cake tester inserted in the center comes out clean, 75 to 90 minutes. 

7. Remove from oven, and cool slightly on a wire rack. 

8. Invert cake onto rack; turn cake right-side up to cool completely on rack, and serve drizzled with caramel sauce. Serves 10. 

Note: Recipe courtesy of Dorothy Mae Brown

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