Fresh Apple Nut Cake
Yield
8 servingsPrep
25 minCook
60 minReady
85 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
|
|
| 2 | cups |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | cup |
vegetable oil
|
|
| 2 | tablespoons |
vanilla extract
|
|
| 2 | large |
eggs
beaten |
|
| 3 | cups |
apples
|
*
|
| 1 | cup |
pecans
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 473 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
cinnamon
|
|
| 5 | ml |
baking soda
|
|
| 237 | ml |
vegetable oil
|
|
| 3E+1 | ml |
vanilla extract
|
|
| 2 | large |
eggs
beaten |
|
| 7.1E+2 | ml |
apples
|
*
|
| 237 | ml |
pecans
|
|
Directions
Peel apples.
Chop apples and pecans.
Mix dry ingredients in a bowl and then push to the sides to form a hole in the center.
Add liquid ingredients and mix in.
The mixture will become thick and will need to be mixed with hands.
Add apples and nuts.
Bake at 350℉ (180℃) F for 1 hour.
For best results bake in a bundt pan.
