|Please don't laugh at my ugly green bowl. It's actually a Halloween bowl, but it's the only one big enough for ALL that batter. It came to the top!|
|Three times the recipe equals 5 pans!|
|Those apple chunks are really good!|
- 1 1/3 cups vegetable oil
- 3 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups sugar
- 3 large eggs
- 3 to 4 Granny Smith apples, cored and cut into 1/2-inch pieces (3 cups)
- 1 cup chopped assorted nuts, such as pecans and walnuts (optional)
- 1 teaspoon pure vanilla extract
- 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.(I sift everything in a large bowl)
- 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
My Notes: I tripled the recipe and used 1/2 oil and 1/2 applesauce. I think I could have used even less oil and more applesauce. I mixed the dry ingredients in a bowl, not on parchment paper. I used walnuts in the bread. I probably only cooked this for a total of 55 minutes - check it at 45 minutes. I also had a really hard time getting this bread out of the pans. I either need a) new pans or b) to flour the sides of the pans or maybe use parchment paper in the loaf pans. Be aware that the batter is very thick, and not like a typical cake batter. The apples release moisture as they cook, and the end result is quite nice. I had a small piece last night and again this morning. It's definitely better this morning. I think that the people I am serving it to on Tuesday or Wednesday will really enjoy it!