If there is only one cake you will bake this season, this has to be the one! Classic and simple, but filled with the flavors of fall; moist and soft from the apples; rich and nutty from the walnuts; with a sweet but a little crispier, crumble-style top. Is there anything more that you could want with a warm cup of coffee on a cool Autumn morning? I will be baking it again soon, one or two days before Thanksgiving, and I will save it for that lazy and cozy last Friday morning of November, when no one feels like cooking or getting out of bed.
No fancy ingredients are needed for this recipe, you probably already have everything in your pantry, but you will have to bake it in a 10-inch tube pan (the angel food cake type of pan; if you do no have one, you may want to diy one – click here to find out how).
- 3 cups flour
- 2 cups sugar
- 3 eggs
- 1½ cups corn oil + more for coating the baking dish
- 1 teaspoon baking soda
- 1 tablespoon vanilla extract
- 3 large apples, peeled and diced
- 1 cup walnuts, chopped
- ½ teaspoon cinnamon (for cinnamon lovers only)
- Coat the tube pan with canola oil, sprinkle some flour, and tap out any extra flour. Place the pan into the freezer (that will prevent the cake from sticking onto the pan).
- Preheat oven to 350°F
- Sift together the flour and the baking soda (and the cinnamon for the cinnamon lovers) and set aside.
- In a large mixing bowl, beat together the sugar, the oil and the eggs.
- Add the flour mixture and the vanilla into the mixing bowl. Beat well.
- Add the apples and the walnuts and mix with a large spoon until well incorporated.
- Pour the mixture into the prepared pan.
- Bake for about 1 hour and 15 minutes, until the tip of the knife comes out clean.
- Let cool for 20 minutes before reversing from the pan.