The big flavor comes from the chunks of apple (usually Granny Smiths or a mix of apples) and the pecans, cinnamon and nutmeg that lace the batter of this fall favorite.
- 3 cups flour
- 1 tsp. baking soda
- 2 tsp. cinnamon
- ½ tsp. nutmeg
- ½ tsp. salt
- 1 ½ cups vegetable oil
- 1 ½ cups granulated sugar
- ½ cup brown sugar
- 3 eggs
- 2 tsp. vanilla
- 1 cup chopped pecans or walnuts optional
- 3 large apples peeled and cut into large pieced, about 3 cups.
- Note: The original recipe calls for tart green apples, but I usually use a mix that includes some reds.
- For the Glaze optional
- 1 cup firmly packed light brown sugar
- 1/2 cup butter
- 1/4 cup evaporated milk
- 1 tsp. vanilla
- Bring sugar butter and milk to a boil, stirring constantly. Remove from heat and stir in vanilla. Beat with a spoon or whisk until icing is cool. Drizzle over cake.
- Preheat oven to 325 degrees. Grease and flour a 12-cup bundt pan and set aside.
- In a large bowl, sift together flour, baking soda, cinnamon, nutmeg and salt. Sift two additional times and set aside.
- Combine oil and both sugars, and mix until well blended.
- Add eggs one at a time, mixing thoroughly after each addition. Add vanilla and mix again.
- Add the sifted dry ingredients to the batter and mix thoroughly. By hand, fold in apples and nuts and mix until evenly combined.
- Spoon batter into the prepared bundt pan. Bake for 1 hour or until a toothpick inserted into the center of the cake comes out clean.
- Remove cake from the oven and allow to cool in the bundt pan for 20 minutes.
- While the cake is cooling, prepare the glaze.
- Remove the cake from the pan, onto a serving plate. Spoon the glaze over the warm cake.