Apple Spice Cake


1 1⁄3 cup
vegetable oil
3 cups
all-purpose flour
1 tablespoon
ground cinnamon
1 teaspoon
baking soda
1 teaspoon
2 cups
eggs, large
3 cups
granny smith apples, cored and cut into 1/2-inch pieces
1 cup
chopped and assorted nuts, such as pecans and walnuts (optional)
1 teaspoon
pure vanilla extract
caramel sauce
non-stick 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.

Invert cake onto rack; turn cake right-side up to cool completely on rack, and serve drizzled with caramel sauce