Thursday, February 4, 2010

Apple Spice Cake

I really like this cake. It comes together quickly with ingredients from the pantry and makes a tasty breakfast or dessert cake. At The Cooking School, it made a nice snack cake - we had plenty of volunteers to taste test it for us. I like it simply sprinkled with powdered sugar, but a glaze works, too. Use your favorite apples - I made this with Granny Smith and Jonagold. The cake tastes better if you make it a day or two in advance, cool, wrap it well in plastic wrap and store at room temperature.

Apple Spice Cake

3 cups all purpose flour
2 cups sugar
1 ½ teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
1 ¼ cups vegetable oil
3 eggs, beaten
2 teaspoons vanilla
3 cups chopped, peeled apples
1 cup chopped, toasted nuts

Preheat oven to 350°. Grease a 12 cup bundt pan.

In a large bowl, whisk together flour, sugar, soda, salt and spices. Add oil, eggs and vanilla and stir until well combined. Fold in apples and nuts. Pour into prepared pan and bake until a toothpick tests clean, about 1 hour. Cool for 10 minutes, remove from pan and cool completely on a rack. Serves 12.

The batter for this cake is very thick

Cake is done


Served with a sprinkle of powdered sugar
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