Description
With apple season in full swing, this moist cake makes a great fall dessert!
Ingredients
- 3 cups All-purpose Flour
- 1 teaspoon Cinnamon
- ¾ teaspoons Nutmeg
- 1 teaspoon Baking Soda
- 1-½ teaspoon Baking Powder
- ½ teaspoons Salt
- 3 cups Peeled And Diced Granny Smith Apples
- 1 stick Unsalted Butter, Softened
- ¼ cups Vegetable Oil
- ½ cups White Sugar
- ½ cups Light Brown Sugar, Packed
- 2 whole Eggs
- 1 cup Unsweetened Applesauce
- 2 teaspoons Vanilla Extract
Preparation
Preheat oven to 350ºF. Spray a 10 inch bundt pan with non-stick cooking spray.
In a medium-sized bowl, combine the flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Put the apples in another bowl. Take a couple spoonfuls of the flour mixture and toss with the apples to coat.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, oil, and both sugars together on medium-high speed until creamy and lighter in color. Scrape down the bowl and add in the eggs one at a time, beating well after each addition. Add in the applesauce and vanilla extract and mix well. The mixture will look a bit curdled, but it’s OK. Scrape down the bowl, add the flour mixture, and mix on low speed until just combined. Fold in the apples.
Pour the batter into the prepared pan and smooth out the top. Bake for 50-55 minutes or until a wooden skewer poked in the center comes out clean. Remove from oven. Allow cake to cool in the pan for 20 minutes, then invert onto a wire rack to fully cool.
