Josh’s Apple Cake

    • 3 1/4 cups flour

    • 2 teaspoons ground cinnamon

    • 1/8 teaspoon ground cloves

    • 1 teaspoon baking soda

    • generous pinch of salt

    • 1 1/2 to 2 cups sugar

    • 3 large eggs, at room temperature

    • 1 1/2 cups vegetable oil, such as peanut, canola, or sunflower

    • 1/4 cup Calvados

    • 1 cup walnuts or pecans, toasted and coarsely chopped

    • 3 baking apples


      Preheat the oven to 350ºF

      Generously butter a 9-inch springform pan, or 10-inch round cake pan.

  • In a medium bowl, whisk together the flour, cinnamon, cloves, baking soda, and salt. Set aside.

  • In a large bowl, whisk together the sugar and the eggs. In a slow, steady stream - as if you were making mayonnaise - whisk in the oil, stirring constantly as you pour, to keep it emulsified. Whisk in the Calvados.

  • Using a spatula, mix in the dry ingredients, then fold in the diced apples and nuts. Scrape the batter into the prepared cake pan and bake for 90 minutes. Because the cake is so dense, it may feel done on top (and a toothpick inserted into the center may come out clean), but it will likely need to full baking time for the cake to be cooked through.

Notes

Serving: This moist cake can be served on its own, or with a spoonful of crème fraîche, or ice cream, if you wish.

Storage: I found this cake will keep for 2 to 3 days at room temperature. I would avoid freezing this cake as the apples may become soggy.