Categories: Apples, Cake, Dessert
Ingredients
- Cake:
- 3 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 cups sugar
- 1 1/3 cups vegetable oil
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 granny smith apples, peeled, cored, and cut into 1/4-inch pieces
- 1 cup walnuts, toasted and chopped
- Brown Sugar Glaze:
- 1/2 cup packed light brown sugar
- 4 tablespoons unsalted butter, cut into 4 pieces
- 2 tablespoons milk
Directions
-
Position oven rack in middle position; preheat oven to 350°; grease a 16 cup tube pan.
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Whisk the flour, cinnamon, baking powder, baking soda, and salt together in a bowl.
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In a big bowl, beat the sugar, oil, eggs, and vanilla together using an electric mixer on medium speed until thick and glossy, about 2 minutes.
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Decrease mixer speed to low and slowly beat in the flour mixture, in 3 additions, until just incorporated.
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Stir in apples and nuts.
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Scrape batter into prepared pan; smooth the top.
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Wipe any drops of batter off the sides of the pan and gently tap the pan on the counter to settle the batter.
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Bake for 50-60 minutes, until a wooden pick comes out with a few moist crumbs attached, rotating the pan halfway through baking.
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Let the cake cool in the pan for 10 minutes; run a small knife around the edge of the cake to loosen, then flip it out onto a wire rack.
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Turn the cake rightside up and let it cool completely, about 2 hours.
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The glaze: boil all of the glaze ingredients together in a small saucepan over med-high heat until thick and syrupy, about 1-2 minutes.
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Drizzle the thick glaze over the top and sides of the cake, let the glaze set, about 25 minutes before serving.