Uncle Bob's Fresh Apple Cake

Just for the record, I have no idea who Uncle Bob is or if it's even really his recipe. Coincidentally, I do have an Uncle Bob, but he doesn't do any cooking or baking. This scrumptious, moist cake is so good, you can make it all autumn or winter long, as long as you can get good apples. The recipe calls for Granny Smiths, but you can use any apple you have on hand - I used the sweeter Spartan variety of apple and the cake turned out perfectly. The glaze that the original recipe called for isn't needed - the cake is delectable without it - but if you wish, you may certainly use it. This cake is wonderful warm, sprinkled with just a bit of confectioners sugar...or perhaps served with a scoop of fresh vanilla frozen custard...

Uncle Bob's Fresh Apple Cake (Recipe Adapted from Paula Deen)

3 cups peeled, diced Granny Smith apples (around 2 apples)

1 cup toasted walnuts, chopped

2 tsp. pure vanilla extract

2 tsp. ground cinnamon

3 cups flour

1 tsp. baking soda

1 tsp. kosher salt

2 cups sugar

1¼ cups canola oil

3 eggs

Preheat the oven to 325 degrees. Grease and flour a bundt pan or a tube pan.

In the bowl of a stand mixer fitted with the paddle attachment, mix the oil, sugar, vanilla and eggs until well-combined. 

In a separate bowl, combine the apples, walnuts and cinnamon until everything is thoroughly coated.

In another bowl, sift together the flour, soda and salt. Add the dry ingredients to the wet ingredients and mix just until the flour disappears. The batter will likely be very stiff and more like a dough - this is normal. Fold in the apple mixture.

Scrape the batter into the prepared pan and smooth down the top with a spatula. Bake for 1 hour, 30 minutes or until a cake tester inserted in the center comes out clean. 

Allow the cake to cool fully in the pan, then turn it out onto a cake plate. If using the glaze, drizzle some of it over the cake and then serve. If not using the glaze, simply sprinkle with confectioners sugar or if desired, serve warm with a scoop of vanilla ice cream or custard.

Note:  The cake can be tightly wrapped and stored in the refrigerator for 3 - 5 days, but seriously don't expect it to last that long!

Honey Glaze Recipe

1 cup confectioners sugar

2 tbsp. honey

2 tbsp. milk

Combine all the ingredients in a small bowl and mix until smooth. Set aside until ready to use.