prep 30 minutes bake 50 minutes at 350°F cool 1 hour
Here is a go-to cake when you need dessert for a crowd and have little time to prepare. Save even more time by leaving apples unpeeled (but scrub them well).
- 3 cups all-purpose flour
- 2 cups sugar
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. ground cinnamon
- 2 eggs, lightly beaten
- 1¼ cups canola oil or vegetable oil
- 2 tsp. vanilla
- 3 cups chopped, peeled Granny Smith apples
- 1 cup chopped pecans or walnuts, toasted (tip, page 21)
- Whipped cream (optional)
1. Preheat oven to 350°F. Grease a 13×9-inch baking pan. In an extra-large bowl combine the first five ingredients (through cinnamon). Make a well in center of flour mixture.
2. In another bowl combine eggs, oil, and vanilla. Stir in apples and nuts. Add egg mixture to flour mixture, stirring just until moistened (batter will be thick). Spread batter into prepared pan.
3. Bake 50 to 55 minutes or until a toothpick comes out clean. Cool in pan on a wire rack 1 hour and serve slightly warm, or cool completely. If desired, serve with whipped cream.
number of servings 20
per serving 324 cal., 18 g fat (2 g sat. fat), 21 mg chol., 187 mg sodium, 38 g carb., 2 g fiber, 23 g sugars, 3 g pro.