Friday, April 20, 2012
I know this is more of a fall recipe, but I make it year round and it's always a hit with the family.
Yum! Can you see all those apples in there? So nummy nummy.
- 2 cups apples - pealed, cored, diced (I usually like to use a granny smith apple because it keeps a little shape and crunch when baked)
- 1 tablespoon white sugar
- 1 teaspoon cinnamon
- 3 cups all purpose flour
- 3 teaspoons salt
- 2 cups white sugar
- 1 cup canola oil
- 1/4 cup orange juice
- 2 1/2 teaspoons vanilla
- 4 eggs
- 1 cup chopped walnuts
- Preheat oven to 350 degrees F or 175 degrees C. Grease and flour and 10 inch Bundt or tube pan. In a medium bowl, combine the diced apples, the 1 tablespoon of white sugar and 1 teaspoon cinnamon, set aside. Sift together the flour, baking powder, and salt and set aside as well.
- In a large bowl, combine 2 cups white sugar, oil, orange juice, vanilla and eggs. Beat at high speed until smooth. Stir in flour mixture until mixed. Then stir in apple mixture. Make sure the flour is well mixed so that it doesn't stick to the apples and make them all floury. Fold in chopped walnuts. You can also layer the batter with the with the apple mixture, but I find this only makes a few soggy layers. I like it all mixed together evenly.
- pour the batter into the prepared pan.
- Bake in preheated oven for 55 to 60 minutes or until a toothpick comes out clean. Let cool in pan for 10 minutes and then turn out onto a wire rack to cool some more.
Here it is right out of the oven. So light and moist.
And when I'm actually talented enough to get it out of the pan in one piece, here it is cooling on a rack. Does anyone else have a tricky time getting a cake out of a tube pan in one piece? I've wanted to share this recipe with you for a long time, but I could never get a decent photo of the cake out of the pan. It usually ends up more like a pile of crumbly cake with half stuck to the pan.
Oh well, it still tastes the same, so my family doesn't mind ;)