There was something out of the corner of my eye that caught my attention. when I was walking to work. Right by my house was an apple tree!! I had heard tale of such apples but frankly had never noticed them…..
Little apples adorned with dew and shining in the morning sun just waiting for me to pick them.
When I first tasted one of the apples it had a tart flavor followed by a clean and clear apple essence that amazed me. My hubby and I found a big ladder and picked apples. These little darling took for freaking ever to peel but boy was it worth it.
Apple Spice Cake
- 1 1/3 cups vegetable oil
- 3 cups all-purpose flour (I suggest King Arthur)
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups sugar
- 3 large organic eggs
- 3 to 4 Granny Smith apples, pulsed in food processor
or grated on box grater (3 cups)
- 1 cup chopped assorted nuts such as pecan or walnuts
- 1 teaspoon pure vanilla extract
- Nonstick cooking spray with flour
- 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.
- 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.
Martha Stewart Living