I found this delicious recipe in P. Allen Smith's debut cookbook. Smith says his friend, Kent, came up with this great recipe, and the name says it all--it really is a "to die for" apple cake! I have made this recipe in a 10-cup Nordic Ware Bundt pan (perfect) and in the full size 12-cup classic Bundt pan, and have also divided the batter between two 6-cup Nordic Ware Bundt pans. I have prepared it almost entirely in a food processor, as well as by hand. No matter what I do, this cake is always delectable. The recipe doesn't specify how finely to chop the apples, but I like to place my peeled apples (cut into eighths) in the food processor and pulse them down to a fine chop, say 1/8-inch pieces, being careful to stop before they become a puree. I also chop the nuts rather finely as well. I cook the single cake for 1 1/4 hours and the 2 smaller ones for just 1 hour. There is nothing to stop you from chopping your apples more coarsely if that is your preference. I like it raisin-free. The recipe seems to be very flexible, so try your own variation, and make it your own. —JohnL
dark brown sugar, packed
eggs, well beaten
chopped walnuts or pecans
raisins or dried cranberries (optional)
chopped peeled tart apples (such as Granny Smith)
Melted butter or whipped cream for serving (optional)
In This Recipe
Preheat the oven to 325 F. Grease and flour a tube pan or Bundt pan, or spray the pan with a flour-based baking spray such as Baker's Joy, and set aside.
In a large mixing bowl, combine the granulated sugar and brown sugar with the vegetable oil. Then stir in the eggs and vanilla. Sift the flour into a separate bowl, and add the baking soda, salt and cinnamon. Add this to the wet mixture. Fold in the nuts, raisins (if using), and apples. The batter will be thick.
Spoon the batter into the prepared tube pan, and bake for 75 to 90 minutes, or until a knife inserted in the center of the cake comes out clean.
Cool the cake in the pan for 10 minutes, then invert onto a cake plate. Top with drizzled butter or whipped cream, if you like, and serve.
This cake keeps well, covered at room temp, for at least 5 days. I think it improves with each passing day. I like it with vanilla ice cream, too. Warm up a slice for 30 seconds in the microwave if you like. It's wonderful no matter how you serve it!