Fresh Apple Cake

From: Paula Deen

Makes: 12 servings

Preheat: 325

Cook: 1 1/2 to 1 3/4 hours

Pan Coating:

3 Tbsp sugar

1 tsp. ground cinnamon

Cake:

1 1/2 cups vegetable oil

2 cups sugar

3 large eggs

3 cups chopped Granny Smith apples, peeled (about 3 medium)

2 tsp. vanilla extract

2 tsp. ground cinnamon

1/4 tsp. freshly grated nutmeg

3 cups all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

1 cup chopped pecans

1/2 cup raisins or coconut

1. Generously grease a 10-inch tube pan. Combine the sugar and cinnamon and coat the inside of the pan with the mixture by shaking the pan all around until the sides and bottom are coated.

2. Beat the oil and sugar with an electric mixer until well blended. Add the eggs, one at a time, beating well after each addition.

3. With a spatula, stir in the apples and vanilla.

4. Sift together the cinnamon, nutmeg, flour, baking soda, and salt. Add the flour mixture to the apple mixture and mix well with a spatula.

5. Add the pecans and raisins. The batter will be very thick.

6. Spoon the batter into prepared pan and smooth top.

7. Lift the pan from the counter about 2 inches and drop it back down to get out all of the air bubbles.

8. Bake the cake in preheated oven for 1 1/2 to 1 3/4 hours or until a tester comes out clean.

9. Allow to rest on the counter top for at least 30 minutes before turning out onto a cake plate to cool completely.

**Something about this time of year always makes me crave a good apple cake. This is by far the best recipe that I have found. It comes out with a wonderful cinnamon "crust" that is absolutely delicious.