A moist, cake bursting with apple flavour from both chopped apples and applesauce.
For the cake
- 3/4 c (178 ml) vegetable oil
- 1 1/2 c (300 g) sugar
- 3 large eggs
- 1 c (237 ml) apple sauce
- 2 tsp (10 ml) vanilla
- 3 c (375 g flour)
- 1 tsp (10 g) baking soda
- 1/2 (5 g) tsp salt
- 2 tsp (10 g) cinnamon
- 3 c (360 g) chopped apple (about 3 apples)
- 1 c (125 g) chopped pecans or walnuts
For the glaze
- 1 c (125 g) confectioner’s sugar
- 1/4 c (60 ml) apple butter
- 1 tsp (10 ml) Bourbon or Calvados
Prepare the cake
- Preheat oven to 325°F regular or 300°F convection.
- Grease and flour a Bundt pan (or spray with a good quality baking spray like Bak-Klene from Williams Sonoma)
- Peel and chop the apples into 1/2″ dice. Set aside.
- Combine the oil and sugar and beat until well combined. Add the eggs one at a time and beat until fluffy. Mix in the vanilla and the apple sauce.
- Add the baking soda, salt and cinnamon to the flour and stir until well combined. Add to the wet ingredients in three batches, beating well after each addition.
- Fold in the apples and pecans.
- Transfer the batter to the greased and floured Bundt pan. Smooth the top gently.
- Bake in the oven for approximately 1 hour and 15 minutes, or until a toothpick inserted comes out clean.
- Let cool for about 15 minutes and then gently decant the cake from the pan onto a cooling rack. Let cool completely and drizzle with the glaze.
- I used a combination of Granny Smith and Gala apples, for a combination of tart and sweeter apples.