I was searching for something to do with the Granny Smith Apples I had in my fridge the other night and stumbled acoss this recipe. My husband really liked it, I took the cake to work the following morning and everyone goobled it up! This cake gets better the next day NO BULL. It is a very simple recipe to make.
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, cored and cut into 1/2-inch pieces (3 cups) (I always use 3 apples, gala or fuji)
1 cup chopped assorted nuts, such as pecans and walnuts (optional)
1 teaspoon pure vanilla extract
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. (I sift everything in a large bowl)
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.
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