Prep 20 mins
Cook 1 hr
I adopted this recipe...from the reviews it looks like this is a delicious cake, and is especially good the second day. I'd like some input on how long you bake it. Let's give it a try! I'll add this to the great state of Washington where they grow wonderful apples.
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1⁄2 cups vegetable oil
- 2 cups sugar
- 3 large eggs
- 2 teaspoons vanilla
- 1 1⁄4 cups walnuts or 1 1⁄4 cups pecans, chopped
- 2 cups granny smith apples, peeled and finely chopped
- Preheat oven to 325.
- Butter and flour a 10-inch bundt pan Sift flour, soda and salt together Beat oil, eggs and vanilla for 3 minutes until well blended, add sugar to combine.
- Gradually add dry ingredients and beat iuntil smooth.
- Fold in apples and pecans.
- Bake until tests done.
- Cool. Serve with caramel sauce.
OK, if I had rated this yesterday (the day I made it), I would have given it 4 stars. Today is a different story though, the cake has mellowed and flavours have merged and it cuts so much better! Definitely cut this the day AFTER you bake it. One thing though, as I was mixing the batter up, it kept screaming at me to add some spice. Now I trust Mean's taste, but I do like spice in apple cake and so I did add 1/2 tsp of cinnamon, 1/4 tsp each of allspice and nutmeg, and 1/8 tsp of cloves. It came out very subtly spiced, and I'd go for a tsp of cinnamon next time. Super! Edited to add: it took my oven 75 minutes to bake this, at the recommended temperature)
This is great. THe next day is best for most cakes as the flavours meld. This was no exception. I added a cup of raisins and subbed 1 tsp of vanilla with a tsp of cinnamon and also used walnuts instead of pecans as that is what is easily available in my part of the world (India). Did not chop the apples but sliced them fine after quartering them. I think this cake turned out fabulous. Though I must admit I am partial to fresh vegetable and fruit cakes. Thanks for this recipe Mean Chef. :) Fay