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2 Cups sugar
1 Cup vegetable oil (or canola oil)
2 Cups flour
1/2 teaspoon salt
4 teaspoons baking powder (Check the expiration date!)
2 teaspoons vanilla
3 medium-sized apples, diced (Take out the core, and peel the apples if you’d like. I prefer to leave the nutritious skins on.)
1 Cup walnuts, chopped (optional)
2 Tablespoons sugar and 1 teaspoon cinnamon (Optional topping – sprinkle mixture on top of the batter before baking.)
Preheat your oven to 350 degrees.
Thoroughly grease a bundt pan with vegetable oil using a brush, or oil spray. If you don’t mind butter, brush softened butter liberally over the entire inside of the bundt pan. Set pan aside.
Using a mixer, beat the eggs using a wire attachment. Gradually add the sugar and oil, and continue to beat until sugar is dissolved. Switch to a “paddle attachment” if you have one. This works better when you next add the flour and the batter becomes much thicker.
Then add to the mixing bowl the flour, salt, cinnamon, baking powder, and finally the vanilla. Turn off the mixer and scrape the batter off the beater attachment.
Gently fold into the batter the diced apples and chopped walnuts. The batter is now complete! Spoon and pour the batter into the greased bundt pan. As an optional touch, you can sprinkle on top of the batter a mixture of 2 Tablespoons sugar and 1 teaspoon cinnamon.
Bake 50 to 60 minutes at 350 degrees. I usually take the cake out around 50 minutes, to avoid over-baking and dryness. Remember the cake will continue to bake even out of the oven for a few minutes.
Place the bundt pan on a wire rack and cool for 12 minutes. Then, placing a wire rack on top of the bundt pan, quickly turn the bundt pan upside down so that the cake gently falls onto the wire rack. Let cake cool to room temperature.
Top the Moist Apple Cake with whipped cream . . . and savor your success!