This outstanding recipe is great for everyday or holidays, especially Rosh Hashana!
-3 cups all-purpose flour
-2 tsp ground cinnamon
-1 tsp baking soda
-1 tsp salt
-1 cup (2 sticks) unsalted butter, at room temperature
-1/4 cup vegetable oil
-2 cups sugar
-2 tsp vanilla extract
-3 large eggs, at room temperature
-4 cups apples (3-4 large apples), peeled, cored and cut into 1/2 inch cubes
-1 tsp cinnamon with 1 tbsp sugar for topping (this is optional)
1.) Preheat oven to 350 degrees F. Lightly grease a 10-inch tube pan with a removable bottom or vegetable oil.
2.) Sift the flour, cinnamon, baking soda and salt into a small bowl.
3.) Cream the butter, oil, sugar and vanilla in a medium-size mixing bowl with an electric mixer on medium speed until the ingredients are blended, about 2 minutes. Stop to scrape the bowl twice with a rubber spatula.
4.) Add the eggs one at a time and mix on medium low speed after each addition until blended, 10 seconds. Scrape the bowl each time. Once the eggs are added, mix again for 10 seconds.
5.) Add half the dry ingredients and blend on low for 15 seconds. Scrape the bowl, add the rest of the dry ingredients, and mix on low speed until blended, about 5 seconds more.
6.) Add the apples with a few turns of the mixer or by folding them in by hand with wooden spoon.
7.) Spoon the batter into the pan and sprinkle with cinnamon sugar over the top. Bake the cake on the center oven rack until the top is firm and golden and a tester inserted at the cake's highest point comes out dry, about 1 hour 5 minutes.
Makes 12-16 servings