This cake is a great way to use up extra apples in the fridge. It is also pretty darn delicious. The recipe is from page 115 of the October 2012 issue of Ladies Home Journal. The recipe makes 10 servings.
3 cups all-purpose flour
3 teaspoon ground cinnamon
1 teaspoon baking soda
1 tsp salt
1 cup unsalted butter, softened
1/4 cup vegetable oil
2 cups sugar
2 teaspoon vanilla extract
3 large eggs
1 1/2 pounds apples (3 large), peeled and cut into 1/2-inch dice (Mutsus, Winesaps, Empires, and Granny Smiths are all good choices)
1 tablespoon turbinado sugar (such as Sugar in the Raw)
1 cup confectioners’ sugar
5 teaspoon milk
Heat oven to 350 degrees F. Grease a 10-inch tube pan, dust lightly with flour, tap out excess; set aside.
In a bowl whisk together flour, 2 tsp cinnamon, baking soda, and salt; set aside. In an electric mixer cream together butter, oil, sugar, and vanilla until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition. Working in two batches, incorporate dry ingredients into butter mixture. Fold in apples.
Spoon batter into the prepared pan. Combine remaining 1 tsp cinnamon and turbinado sugar and sprinkle over cake. Bake until top is golden and a tester inserted in cake’s highest point comes out clean, about 1 hour 10 minutes.
Allow cake to cool in pan for 15 minutes before transferring to a plate right side up; allow to cool completely. Whisk confectioners’ sugar and milk together in a bowl to make icing and drizzle over cake.
By my calculations – Per serving – Calories: 589, Total Fat: 25.4g, Sat. Fat: 12.4g, Carbs: 88.3g, Fiber: 2g, Protein: 6g