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Author Notes: This is the kind of recipe that you fall back on for any occasion. It’s one of those recipes you find scribbled in a note tucked into a cookbook from a church or school compilation. This is exactly where this recipe came from – my mother-in-law exclaimed that this is the best apple cake she’s tasted after returning from a church meeting. Y’all have to try this! —Oat&Sesame
Makes 1 large bundt or 6 mini bundt
- 3 cups all purpose flour
- 1.5 cups sugar
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 2 eggs, beaten
- 1 cup vegetable oil
- 4 cups fresh granny smith apples, peeled, cored and diced (approx. 2-3 large apples)
- 3/4 cup light brown sugar
- 1 stick salted butter
- 1/2 cup evaporated milk
- 1/2 cup chopped nuts (walnuts or pecans), option to toast
- 1 teaspoon vanilla
- Cake: Sift together flour, sugar, soda, cinnamon and salt.
- Add eggs, oil and apples. Mix well; it will be thick. Spread evenly in tube pan (ex. bundt or angel food cake pan) spritzed with cooking spray.
- Bake at 325 for 1 hr and 15 minutes.
- NOTES: Mini bundt - If you decide to make a mini-bundt, like I did, the baking time can be reduced to about 25 min. Just keep an eye on them!
- Glaze: Mix sugar, margarine and milk in saucepan and boil 2 minutes. Add nuts and vanilla. Pour over cake.
- Let the cake set in the pan about 5-10 minutes. The minute I take it out of the pan, I pour the glaze over the hot cake and continue spooning it over the cake.