Cinnamon Apple Cake

August 25, 2015

Leon and Edwina Boyd of Hurricane Hollow Apple Orchard in Baxter, TN, have picked, cleaned, and sorted eight varieties of apples for over 35 years. Bushels of Fuji’s and Ambrosias, Mutsus, and Stayman Winesaps are stacked in the storeroom, and occasionally Edwina finds time to whip up a cake that showcases the gems plucked from her own backyard. This apple cake was brought to the husband and wife pair by one of their “regulars”— a deer hunter from east Tennessee who brought the cake on one of his yearly visits. Simple and non-fussy, the couple fell in love with it and now it’s become a tradition. This has become our “go-to” apple cake. It has only 9 ingredients, all of which you probably have on hand. Oh yeah and one bowl. It’s a keeper.

Ingredients

1 cup vegetable oil

1 1/2 cups white sugar

1/2 cup turbinado or brown sugar

3 eggs

2 1/2 cups self-rising flour

1 1/2 teaspoons cinnamon

2 teaspoons vanilla

1 cup chopped toasted walnuts or pecans

3 1/2 cups chopped finely peeled apples

Preparation

Preheat oven to 350°. Grease and flour bundt pan.
Combine oil, sugars, and eggs in large bowl, whisk well. Stir in flour and cinnamon. Add walnuts and apples, stir well. Pour into pan.
Bake 40 minutes (or until toothpick inserted into the center comes out clean). Cool in pan 15 minutes. Invert onto plate.

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