*** See Note ***
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon salt
1 ½ cups vegetable oil
1 ½ cups granulated sugar
½ cup brown sugar
2 teaspoons vanilla
3 large apples, peeled and cut into large pieced
1 cup chopped walnuts (optional)
For the Glaze
3 tablespoons butter
3 tablespoons brown sugar
3 tablespoons granulated sugar
3 tablespoons heavy cream
¼ teaspoon vanilla
Preheat oven to 325 degrees. Grease and flour a 12-cup Bundt pan and set aside.
In a large bowl, sift together flour, baking soda, cinnamon, nutmeg and salt. Sift two additional times and set aside.
In the bowl of a stand mixer, combine oil and both sugars, and mix until well blended.
Add eggs one at a time, mixing thoroughly after each addition. Add vanilla and mix again.
Add the sifted dry ingredients to the batter and mix thoroughly. By hand, fold in apples and walnuts and mix until evenly combined.
Spoon the batter into the prepared bundt pan. Bake for 1 hour and 15 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove cake from the oven and allow to cool in the bundt pan for 20 minutes.
While the cake is cooling, prepare the glaze. In a saucepan, over medium heat, combine all of the glaze ingredients. Bring to a boil and allow the mixture to boil for 1 minute.
Remove the cake from the pan, onto a serving plate. Spoon the glaze over the warm cake.
Cool for a little longer before serving.
Note: We use a mandolin to slice the apples thin and soak them over night.
2 Tablespoons of Cinnamon
1/2 cup sugar
1 Tablespoon of lemon juice
Several good splashes of whiskey or brandy
We don’t even put the glaze on it.