Fresh Apple Cake
  • Cooking Time: 90-125
  • Pan Coating
  • 3 tbsp sugar
  • 1 tsp ground cinnamon
  • Cake:
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Spoon the batter into the prepared pan and smooth the top. Tap the pan on the counter sharply to remove all air bubbles.
  5. 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.
This 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.