Submitted by Gail Junion-Metz 

This super moist cake combines two of my favorite ingredients – apples and pecans. It is perfect as a coffee cake for brunch or as a great fall dessert (topped with whipped cream). It’s also perfect to take along to a tail-gate party as it can feed a large crowd. 

• 2 eggs, room temperature, slightly beaten
• 2 ¾ C. flour
• 1 ½ tsp. cinnamon
• ¾ tsp. baking soda
• ¼ tsp. salt
• 2 ½ C. Granny Smith apples, peeled and chopped
• 1 tsp. lemon juice
• 1 ½ C. sugar
• 1 C. cooking oil
• 2 tsp. vanilla
• 1 C. pecans, chopped and toasted

Grease and flour a Bundt pan and set aside. Combine flour, cinnamon, baking soda, and salt. In another bowl combine apples and lemon juice. In a large mixing bowl, stir together sugar, oil, eggs, and vanilla. Beat with an electric mixer on medium speed for two minutes. Add the flour mixture and beat on low speed until just combined. Fold in apples and pecans. (Batter will be thick). Spoon into Bundt pan. 

Bake at 350 for about 1 hour, or until a toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 15 min. Carefully remove from pan. Cool cake on wire rack. Store in the refrigerator (or in a cooler) until ready to serve. Dust with powdered sugar just before serving.