New York Times Apple Cake

This cake was loved by all! Easy to make and packed with apples, walnuts and golden raisins. This lasted less than 24 hours in my house, everyone was going back for more. You can serve this with ice cream or have a bite in the morning with your coffee! There is no better time to make this cake while apple season is in full swing!

INGREDIENTS
3 cups flour
1 1/2 cups vegetable oil
2 cups sugar
3 eggs
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
3 cups peeled, cored and chopped apples. I used a combination of Granny Smith and MacIntosh
1 cup chopped walnuts
1 cup golden raisins

Optional
Vanilla ice cream for serving

DIRECTIONS
Preheat oven to 350 degrees. Grease a nine inch bundt pan with non-stick baking spray.  Beat the oil and sugar together in a mixer with a paddle attachment. After it’s well mixed 4-5 minutes, add the eggs and beat until mixture is creamy.  In a large bowl sift the 3 cups of flour with salt, cinnamon and baking soda. Stir into the batter a little at a time.  Add vanilla, apples, walnuts and raisins and stir until combined. Transfer the batter into your prepared pan and bake for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan before turning out to a plate. Serve at room temperature with ice cream if desired!

Enjoy!