16:41 PM

Grand Bev’s Apple Walnut Cake

“This cake is great served warm for breakfast.”

Beverly Moore Morton – Athens, Ga


5-6 Granny Smith Apples

6 Tbsp. ground cinnamon

3 cups sugar

2 ¾ cups all-purpose flour

1 Tbsp. baking powder

1 teaspoon salt

1 cup vegetable oil

¼ cup orange juice

3 teaspoons vanilla

4 large eggs

2 cups chopped walnuts (optional)

Baker’s Joy cooking spray


Heat oven to 350 degrees.

Spray 9” Bundt pan with Baker’s Joy.

Peel, core and chop apples into chunks. Toss in cinnamon and 1 cup of sugar. Shake the apples to make sure they are well coated with the sugar and cinnamon. Cover and set aside.

Sift together flour, baking powder and salt in a large mixing bowl. In a separate bowl, combine remaining sugar, orange juice, vegetable oil and vanilla. Mix the wet ingredients with the dry ingredients and add eggs one at a time.

Pour half the batter into the greased Bundt pan. Scatter half the apples and half of the walnuts over batter. Pour the remaining batter over the apples and walnuts. Scatter the remaining apples and walnuts over this layer of batter.

Bake for 1 ½ hours. When done, allow the cake to cool before removing from pan.

(Hint: If you don’t like walnuts or cannot eat nuts, leave them out. You may also add cranberries for a different flavor.)