The down side to having Monday off: This week feels SUPER long. I don’t know why, it just does. I know next week is going to be a little crazy, driving to NC, driving back from NC, baking, packing, cooking and unpacking. There is going to be a lot to do. What does this have to do with today’s recipe. Nothing. I guess I could stretch it and say that this is a day in need of comfort food and this cake, especially when warm, is most definitely comfort food; but considering my “get up and go” got up and went like 4 hours ago….It’s more of a break and bake cookie day. We’ve got it down to a science at Casa Bucior.
Apple Spice Cake
Yield = 1 bundt pan, serves 8 to 10
Butter for greasing pan
3 cups flour, plus more for dusting pan
1/2 cups vegetable oil
1 cup butter (melted)
1 cup white sugar
1 cup brown sugar
1 teaspoon salt
2 tablespoons cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon cloves
1 teaspoon baking soda
1 teaspoon vanilla
3 cups peeled, cored and thickly sliced tart apples, like Honeycrisp or Granny Smith*
1 cup chopped pecans
*I used Granny Smith apples for my cake.
1. Preheat oven to 350 degrees. Butter and flour a 9-inch bunt pan. Beat the oil, butter and sugar together in a mixer (fitted with a paddle attachment) while assembling the remaining ingredients. After about 5 minutes, add the eggs and beat until the mixture is creamy.
2. Sift together 3 cups of flour, the salt, spices and baking soda. Stir into the batter. Add the vanilla, apples and pecans, and stir until combined.
3. Transfer the mixture to the prepared pan. Bake for an hour to an 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan before turning out. Serve at room temperature with vanilla ice cream, if desired.