Apple Cake

I love apples, and in this lovely Apple Cake they are spectacular. Apples, cinnamon and walnuts in a cake with a thick brown sugar icing is great comfort food for me! Because this cake is made with oil instead of shortening or butter it’s extremely moist.

The taste is just superior–there’s no getting around it! I’ve made this cake as a breakfast cake as well as a dessert cake and no matter when you serve it, you’ll have it cleaned out rather quickly.

Every time I make this fabulous recipe I get rave reviews. It is a such a wonderful bundt cake and certainly one your whole family will enjoy. I got the recipe from Connie Miller back in the mid 1980s and I have only made a couple of small adaptations over the years.

Connie made this recipe mostly for company because she had developed hypoglycemia and couldn’t eat sweets anymore. I am so glad she shared this wonderful recipe as we have enjoyed it many times over the years–not to mention our company!

If you’re looking for a scrumptious, moist Apple Cake with a luscious brown sugar icing, this is the cake for you!

INGREDIENTS

• 1 1/2 cups canola oil
• 3 large eggs
• 1 tsp. baking soda
• 1 cup brown sugar packed
• 2 tsp. vanilla extract
• 2 cups sugar
• 3 cups Gold Medal UNBLEACHED all-purpose flour bleached flour toughens baked goods
• 1 tsp. salt
• 2 tbsp. vanilla extract
• 1 stick unsalted butter
• 1 tsp. cinnamon
• 3 cups Gala or Fuji apples peeled and diced
• 1 cup chopped pecans or walnuts

INSTRUCTIONS

1. Beat together oil, granulated sugar, eggs, 2 teaspoons vanilla, cinnamon, baking soda and salt.
2. Stir in flour, apples, and nuts.
3. Pour into greased and floured bundt pan.
4. Bake 1 ¼ hours at 350° or until knife inserted in center comes out clean.
5. Cool 20 minutes.
6. .................................

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