Description
Apples, cinnamon and caramel combine for a terrific holiday treat.
Ingredients
| 1 1⁄3 | Cup | vegetable oil |
| 3 | Cup | all-purpose flour |
| 1 | Tablespoon | ground cinnamon |
| 1 | Teaspoon | baking soda |
| 1 | Teaspoon | salt |
| 2 | Cup | sugar |
| 3 | eggs, large | |
| 3 | Cup | granny smith apples, cored and cut into 1/2-inch pieces |
| 1 | Cup | chopped and assorted nuts, such as pecans and walnuts (optional) |
| 1 | Teaspoon | pure vanilla extract |
| caramel sauce | ||
| non-stick cooking spray with flour |
Instructions
Preheat oven to 350 degrees. Spray a 12-cup Bundt pan with cooking spray; set aside.
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.
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.
Fold reserved parchment in half lengthwise; with mixer on medium speed, gradually shake in dry ingredients until just incorporated.
Add apples and, if desired, nuts, to batter; mix to combine. Add vanilla, mixing until incorporated.
Pour batter into prepared pan, and bake until a cake tester inserted in the center comes out clean, 75 to 90 minutes.
Remove from oven, and cool slightly on a wire rack.
Invert cake onto rack; turn cake right-side up to cool completely on rack, and serve drizzled with caramel sauce
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Summary
| Yield | |
|---|---|
| Source | Martha Stewart |
| Prep time | 30 minutes |
