According to the note on Mom’s hand-written card, this recipe came from my great-aunt Helen. I’m not sure where she obtained it.
This cake is the ultimate flavor of fall. It is the essence of spice, apples, harvest, and cool weather.
I remember Mom would send me a care package each first semester I was in college. The only contents I remember was a full bundt cake – and I hoarded it! If I shared a slice with you… I considered you a very special friend.
- 1 cup vegetable oil
- 2 cups sugar
- 2 large eggs
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 3 cups flour
- 1 teaspoon vanilla
- 3 cups chopped apples (honey crisps are excellent – but granny smiths work well)
- 1 cup chopped nuts (optional)
- Peel, core, and chop apples. Set aside.
- Stir together flour, baking soda, baking powder, salt, and cinnamon. Set aside.
- In a large bowl, mix until creamy vegetable oil, sugar, and eggs.
- Add dry ingredients to the wet ingredients in small batches – beating well after each addition.
- Finally add apples and nuts (note: batter will be STIFF)
- Bake in a bundt pan at 350 degrees approximately 50-60 minutes.
This post is part of BethFishRead’s Weekend Cooking Link-Up. For more delicious recipes, please visit her weekly blog feature.