a brunch dessert. Tip: the more finely you chop the pecans and apples, the easier this cake will be to serve. You don't want the pecans to be powder or the apples to be mush, but finely chopped is better than a course chop.
Preheat oven to 350
Generously Grease & flour 10" tube pan
2 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
2 cups sugar
1 1/4 cup vegetable oil
2 tsp vanilla
5 cups fresh apples, peeled, cored, and finely chopped
1 cup pecans, finely chopped
Chop pecans in the food processor. Remove and set aside. Chop apples in the food processor. Sift dry ingredients together twice. Beat eggs and sugar until creamy. Add oil and vanilla and beat until smooth. Add dry ingredients and mix well. Stir in apples and pecans. Pour into a greased and floured 10" tube pan.
Bake 1 hour and 10 minutes at 350.