- Cooking Time: 90-125
- Preparation Time:
BackstoryThis is a Paula Deen recipe. Now I wouldn't normally go to Paula Deen for recipes, but my mother made this over Thanksgiving, and it was astounding.
- Pan Coating
- 3 tbsp sugar
- 1 tsp ground cinnamon
- 1 1/2 cups vegetable oil
- 2 cups sugar
- 3 large eggs
- 3 cups Granny Smith apples, peeled and chopped (about 3 medium apples)
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 1/4 tsp freshly grated nutmeg
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup chopped pecans
- 1/2 cup raisins or coconut
- Preheat oven to 325 degrees. Generously grease a 10" tube pan. Combine the sugar and cinnamon and coat the inside of the pan with the mixture by shaking the pan all around until the sides and bottom are coated.
- Beat the oil and sugar with an electric mixer until well blended. Add the eggs, one at a time, beating well after each addition. With a spatula, stir in the apples and vanilla.
- Sift together the cinnamon, nutmeg, flour, baking soda and salt. Add the flour mixture to the apple mixture and mix well with a spatula. Add the pecans and raisins and mix briefly. The batter will be very thick.
- Spoon the batter into the prepared pan and smooth the top. Tap the pan on the counter sharply to remove all air bubbles.
- Bake the cake for 1 1/2 to 1 3/4 hours, until a tester inserted in the center comes out clean. Allow to rest for at least 30 minutes. Turn out onto cake plate or board. Cool completely.