One pan apple bundt cake in Tales from the kitchen witch

This one, while it “calls for” a bunt cake pan. I baked this in my typical disposable cake pan and it works perfectly.

INGREDIENTS

2 cups brown sugar
1 cup canola or other neutral oil
2 large eggs room-temperature
1 tablespoon vanilla extract
3 cups all-purpose flour
3 teaspoon ground cinnamon
2 teaspoon baking soda
2 teaspoon ground nutmeg
1 teaspoon kosher salt
4 cups apples chopped and peeled
½ cup walnuts or pecans chopped ( optional)
INSTRUCTIONS

Preheat the oven to 350 degrees F and grease a 9 inch Bundt pan.
In a large bowl, cream together the 2 cups brown sugar and 1 cup canola or other neutral oil until light and fluffy.
Stir in the 2 large eggs and 1 tablespoon vanilla extract.
Add the 3 cups all-purpose flour, 3 teaspoon ground cinnamon, 2 teaspoon baking soda, 2 teaspoon ground nutmeg, and 1 teaspoon kosher salt.
Fold in the 4 cups apples and ½ cup walnuts or pecans using a rubber spatula. The batter will be very thick, like cookie dough.
Pour into the prepared Bundt pan. Bake for one hour or until an inserted toothpick comes out clean.
Press in additional apples onto the top.
Allow to cool for about 20 minutes in the pan and then invert onto a wire rack.

Serve with apple compote!

To die for!