Apple Spice Cake

Recipe from Dorothy Mae Brown, a viewer of The Martha Stewart Show (May 2006) and Tested in Alice's Kitchen
Serves 10

I served this cake to my parents and later to our buddies. My husband really loved this cake. I thought it tasted even more moist the day after it was made. It's not health food, but this cake was good for the soul. I dusted the cake with powdered sugar. The original recipe suggested serving it with caramel sauce, but the cake is quite sweet enough, so I think it would be too much. You can find apples, of course, at the Lost River Market & Deli. Be sure to use local eggs too! Serve this yummy cake with the one of the delicious fair trade coffees or teas found at the store.

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, peeled, 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 (optional)


Preheat oven to 350 degrees. Spray a 12-cup Bundt pan with cooking spray; set aside.
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.
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.
Fold reserved parchment in half lengthwise; with mixer on medium speed, gradually shake in dry ingredients until just incorporated.
Add apples and, if desired, nuts, to batter; mix to combine. Add vanilla, mixing until incorporated. Batter will be very thick.
Pour batter into prepared pan, and bake until a cake tester inserted in the center comes out clean, 75 to 90 minutes.
Remove from oven, and cool slightly on a wire rack.
Invert cake onto rack; turn cake right-side up to cool completely on rack, and serve drizzled with caramel sauce
Nonstick cooking spray with flour