4cups525 grams tart apples, peeled, cored, diced (about 1 ½ pounds whole apples)
1cup100 grams toasted chopped walnuts
Powdered sugarif desired
Heat oven to 350F.Place the oil and sugars into the bowl of a stand mixer (or good hand mixer) and mix, at medium speed, until the sugars dissolve (about 2 minutes). Add the eggs one at a time, along with the vanilla, mix well.
Mix together in a bowl the flour, baking soda, salt, cinnamon, and pumpkin spice. Lower mixer speed to medium-low, slowly add the flour mixture into the wet ingredients; mix until well incorporated.
Remove the bowl from the mixer and stir in the apples and walnuts making sure to distribute them well within the batter. The batter will be thick.
Prepare a bunt pan by spraying it well with cooking spray, then lightly flour. Evenly spoon the batter into the pan. Place the pan in the middle of the preheated oven and bake 45 to 50 minutes or until a toothpick, inserted into the center, comes out clean and the cake springs back when lightly pressed.
Remove the cake to a cooling tray. Allow to sit 30 minutes then invert and remove the pan. Set the cake right-side up. Cool the cake completely. Dust with powdered sugar, if desired.
LindySez: Feel free to use a variety of apples in this cake.