Apple Spice Cake

Okay, so Todd's cousin Robyn...who is an excellent cook...made this cake when we went to visit her a few months ago. It was so delicious that I asked her for the recipe and have made it several times. Every time I make it I get A LOT of compliments. In fact, people ask me to make it when we have get-togethers. Anyway, I thought I would share it with you all. It makes an interesting batter, but it turns out to be a delicious cake. Enjoy!! :) (I'm not a fan of caramel sauce...I'd rather have vanilla ice cream...so, I never make it with the caramel.)

Apple Spice Cake

Serves 10


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

Caramel Sauce

Nonstick cooking spray with flour

1. Preheat oven to 350°. 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 apples 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