What could be more irresistable than apples, cinnamon and brown sugar? In my opinion, there's not a lot that can top this cake except for enjoying it on a cool, winter day! I love the smell anything cinnamon any time of year, but especially during the cooler months. There is just something so comforting about the smell of cinnamon; it makes me feel so warm and cozy even on the coolest of days. This Cinnamon Apple Cake not only embraces those smells that are so comforting to me but it also includes flavors and taste that accompany these wonderful fragrances. This is not only delicious but makes your entire house smell soooo good while it's baking.
I love this cake; it's so light and fluffy but has added texture from the apples and pecans. Every bite is packed with so much flavor, and the flavor is enhanced by the fresh apples in every bite. This cake is to apples what banana cake or bread is to bananas; although fresh apples can be used this is also a great way to use up those apples that have been sitting around a little too long and have passed their prime. Another plus about this cake is that it's so easy to mix up; the most time consuming part is waiting for it to bake! Enjoy this easy and delicious cake warm, right out of the oven or at room temp, you simply can't go wrong either way.
Cinnamon Apple Cake
1/2 Cup (1 stick) butter, room temperature
1/2 Cup oil
1 1/2 Cups brown sugar + 1 Tablespoon
1/2 Cup sugar + 3 Tablespoons
3 Cups flour
3 Cups apples, chopped
1 1/2 Teaspoons baking soda
2 Teaspoons salt
1 Teaspoon vanilla
1 Teaspoon nutmeg, grated
1 Tablespoon cinnamon
1 Cup nuts, chopped (your choice, I used pecans)
Place sugars, oil, butter and eggs in a bowl of a stand mixer and mix on medium until combined and fluffy, about 1-2 minutes.
Add 2 cups flour, baking soda, salt, vanilla, nutmeg, cinnamon, nuts and apples, mill well. Add the remaining cup of flour and mix.
Flour and grease a bundt pan. Pour batter in the pan. Mix 1 tablespoon brown sugar and 3 tablespoons sugar together and sprinkle over the batter.
Bake for 45 minutes to 1 hour.
Remove from oven, let cake set for 3 minutes then invert onto a serving dish and let cool completely before covering.
Recipe source: my mom