Ingredients
Scale
- 3 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 1/3 cups vegetable oil
- 2 cups granulated sugar
- 3 large eggs
- 1 tablespoon pure vanilla extract
- 3 cups apples, peeled and chopped (I used Fuji and Gala – use what you love)
- 1 cup nuts (I used pecans and walnuts – use what you love)
Instructions
- Preheat oven to 350 degrees F. Oil and flour a large bundt pan.
- In a medium bowl, stir together flour, cinnamon, baking soda, and salt.
- In a large bowl, stir together oil, sugar, eggs, and vanilla until well combined and lightened in color and texture. Stir in the flour mixture until just combined. Fold in the apples and nuts until distributed.
- Pour batter into prepared pan and smooth into an even layer. Bake, rotating halfway through if necessary, for 65-75 minutes, until a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs. Cool cake in pan for about 20 minutes. Then loosen cake from pan and gently invert it on to a serving plate. Cake may be stored in an airtight container at room temperature for up to 3 days or frozen in pieces, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for a couple hours or in the microwave for about 1 minute.
Notes
Recipe adapted from Dorothy Mae Brown via the Martha Stewart show
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes