Apples and orange juice give this cake a tangy flavour, and keep it super moist!
2 cups (500 ml) apples – peeled, cored and diced
1 Tbsp (15 mL) sugar
1 tsp (5 mL) ground cinnamon
3 cups (750 mL) all-purpose flour
3 tsp (15 mL) baking powder
2 cups (500 mL) sugar
1 cup (250 mL) vegetable oil
¼ cup (50 mL) orange juice
2½ tsp (12 mL) vanilla extract
1 cup (250 mL) chopped pecans (or walnuts)
icing sugar for dusting
Preheat oven to 350ºF (170ºC).
Grease a 10 inch Bundt or tube pan. In a medium bowl, combine the diced apples, 1 Tbsp white sugar and 1 tsp cinnamon; mix and set aside. Mix together the flour, baking powder and salt; set aside.
In a large bowl, combine 2 cups white sugar, oil, orange juice, vanilla and eggs. Whisk together until smooth. Stir in the flour mixture until smooth, then fold in the chopped pecans.
Pour ⅓ of the batter into prepared pan, then sprinkle on ½ of the apple mixture. Repeat: more batter, more apples, more batter.
Bake for 55 to 60 minutes, or until the top springs back when lightly touched. Let cool in pan for 10 minutes, then turn out onto a wire rack and allow to cool completely. Sprinkle with icing sugar just before serving.