1¾ cup sugar
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1 cup vegetable oil
½ teaspoon salt
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
2½ cups fine chopped apples (prefer Granny Smith apples)
1 cup chopped nuts (prefer pecans or walnuts) (do not use peanuts)
Heat oven to 350 degrees. Lightly grease or spray a 10-inch bundt or tube pan (even if it is nonstick).
Put sugar, eggs, oil and salt in mixing bowl and beat for 2 minutes. Add flour, baking soda and cinnamon in three batches and mix after each addition. Fold in the apples and nuts.
Pour batter into prepared pan and bake 1 hour. Cool in pan 10 minutes, then turn out on serving plate to finish cooling.
Serving 12 to 16.
Cook's notes: The apples do not need to be peeled. You will need about 3 medium apples.
Clean and remove blemishes on the skin and chop apples to 1/3-inch pieces or smaller. Serve cake plain, with a dusting of powder sugar or a dab of whipped cream, ice cream or crème fraîche.