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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 1/3 | cups | vegetable oil | 3 | cups | all-purpose flour | 1 | tablespoon | cinnamon, ground | 1 | teaspoon | baking soda | 1 | teaspoon | salt | 2 | cups | white sugar | 3 | large | eggs | 3 1/2 | large (3-1/4" dia) (approx 2 per lb) | apple, organic, cored | 1 | cup, chopped | pecans or walnuts | 1 | teaspoon | vanilla extract |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 350 degrees. Spray a 12-cup Bundt pan with cooking spray; set aside | | 2 | Working over a large sheet of parchment paper, sift together flour, cinnamon, baking soda, and salt; gather sifted ingredients into center of sheet; set aside. | | 3 | In the bowl of an electric mixer fitted with the paddle attachment, combine vegetable oil, sugar, and eggs; mix on high speed until lemon yellow. | | 4 | Fold reserved parchment in half lengthwise; with mixer on medium speed, gradually shake in dry ingredients until just incorporated. | | 5 | Add 3-4 Granny Smith Apples (3 cups) and, if desired, nuts, to batter; mix to combine. Add vanilla, mixing until incorporated. | | 6 | Pour batter into prepared pan, and bake until a cake tester inserted in the center comes out clean, 75 to 90 minutes. | | 7 | Remove from oven, and cool slightly on a wire rack. | | 8 | Invert cake onto rack; turn cake right-side up to cool completely on rack, and serve drizzled with caramel sauce. |
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