Provided by Shane Croft for the October 2021 issue of North Ellis Co.NOW Magazine.
- 2 cups sugar
- 3 cups flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 heaping tsp. cinnamon
- 3 cups tart apples, peeled and chopped
- 2 eggs
- 2 tsp. vanilla
- 1 1/2 cups canola oil
- 1 cup pecans or walnuts, chopped
- Grease a Bundt pan; in a bowl, mix all ingredients with a spoon.
- Pour the batter into the pan; bake at 350 F for 1 hour, or add 15 minutes if a crisper crust is desired.
- Cool the cake for 10 minutes; flip it onto a serving plate. Note: This cake can be served warm or at room temperature. It crumbles less when cooled.
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