This Apple Nut Cake, my mom’s recipe, is the perfect fall dessert and snack because it’s amazingly moist and studded with tons of delicious apples and pecans. You want to choose firmer-fleshed apples that are going to hold their shape and not cook to mush. Honeycrisp happens to be my favorite.

Take a trip down memory lane with this sweet, nutty Apple Nut Cake. (Southern Bite)

Apple Nut Cake

Prep time: 20 minutes

Cook time: 1 hour

Total time: 1 hour and 20 minutes

Servings: 10

Ingredients

• 3 cups finely diced apples (About 3 large apples) – I use Honeycrisp
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 cups sugar
• 1 1/2 cups vegetable oil
• 3 eggs
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

Instructions

1. 1. Preheat the oven to 350 degrees and grease and flour a 10 to 12-cup Bundt pan.
   2. In a large bowl, whisk together flour, salt and baking soda.
   3. Add sugar, oil, eggs, and vanilla; mix well, stirring for at least 1 minute. The batter will be thick.
   4. Fold in the apples and pecans.
   5. Spread the batter into the prepared Bundt pan and bake for 1 hour or until golden brown and just pulling away from the edges of the pan.
   6. Allow to cool in the pan for about 10 minutes before inverting onto a serving plate or platter.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out ”The Southern Bite Cookbook.”