There’s something about the aroma of an apple-cinnamon cake baking that says, “Welcome home!” This cake will stay moist for several days and is delicious as a dessert or an afternoon tea cake.
2 cups all purpose flour
1 1⁄2 cups sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1⁄2 teaspoon salt
1⁄2 cup vegetable oil
1⁄2 cup applesauce
3 large eggs, lightly beaten
2 apples, peeled, cored, and chopped
2 cups walnuts, chopped
Preheat oven to 350°. Spray bundt pan with non-stick spray with flour and set pan aside.
Combine flour, sugar, cinnamon, baking soda, baking powder, and salt together and into a large mixing bowl. Add oil, applesauce, and eggs and stir until just combined. Add apples and nuts and gently stir into batter.
Pour batter into prepared bundt pan and spread evenly in pan using rubber spatula.
Bake at 350°F until toothpick inserted in center comes out clean, about 1 hour.
Allow cake to cool for 15–20 minutes, then invert onto a cooling rack to cool completely. Dust with powdered sugar, if desired.