Apple Bundt Cake

1¾ cup sugar

3 eggs

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.