Directions
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Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan with cooking spray or butter, ensuring every corner is well-covered to prevent sticking.
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In a large mixing bowl, combine the peeled and chopped apples with granulated sugar and brown sugar. The tremendous sweetness from the sugars will mix beautifully with the tartness of the apples.
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Stir in the vegetable oil, mixing well until the sugars dissolve into the oil. This combination will lend a moistness to the cake that can often be hard to achieve.
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Add the eggs, one at a time. Be sure to mix well after each addition to allow for a smooth batter. The eggs act as a binding agent, making the cake light and fluffy.
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Stir in the vanilla extract. This simple addition elevates the flavor of the cake, adding a depth that complements the other ingredients.
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In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. This mixture is crucial, as it will provide the necessary rise and flavor balance to the cake.
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Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing, as this can toughen the cake.
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If you are using chopped nuts, fold them in carefully at this stage. They add a wonderful texture that contrasts nicely with the softness of the cake.
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Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
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Bake in the preheated oven for 45-50 minutes. Keep an eye on the cake, and check for doneness by inserting a toothpick into the center. It should come out clean when the cake is ready.
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Allow the cake to cool in the pan for about 10-15 minutes before transferring it to a wire rack. This cooling time helps the flavors meld and makes it easier to cut.
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