Blast from the Past Apple Cake

Here is a post from a year or so ago that I had another blog I wrote. Came across it the other day and still love the cake! I will be making this today while I'm home with a sick kid. Yummy!

So we all loaded in the car last weekend and made the annual jaunt over the hill to Apple Hill. In the snow. In October?!?! Fantastic.

We enjoyed the crafts, ponies, fed the sheep, bought pies, picked pumpkins, and of course, got apples.

To be honest...we always get apples, but they usually sit on the counter till they reach a perfect texture of squishy. Well, this year I have plans. Oh yes, plans. Thought we would start out with a scrumptious apple cake. Ran up to William Sonoma and preceded to buy the creme le creme of apple peelers. Did you even know that such an ingenious contraption existed? Not only does it peel- it cores and slices as well. Or so it says it does.

Try it. Maybe we are just apple peeler rejects, but it took forever to figure it out and made of a mess than anything else. We did however learn how to use the peeler part, which was pretty nifty!

After the adventure of making sure we still had our 10 fingers left (and a few cups of cut apples), we proceeded to make our fabulous apple cake. In the words of mother bear, we were "surprised and delight" at how the bundt turned out. Give it a whirl or a spin and enjoy with a cup of joe!

Also- if anyone has any wondrous tips on how to really work and apple peeler...let us know :)

3 C of sliced apples

1 1/2 C oil

2 C sugar

2 eggs

1 C chopped walnuts

3 C flour

1 t baking soda

1/2 t salt

2 t vanilla

1 t cinnamon

Mix apples, oil, sugar, eggs and nuts in a large bowl. Set aside. Mix dry ingredients plus the vanilla in a separate bowl, then add to apple bowl. It will be ridiculously thick. Pop in the oven at 350, for 1 hour or until knife comes out clean.We used a bundt pan, but you can enjoy an ungreased 13x9 baking pan too. Enjoy!