“No flour, no Torah; no Torah, no flour.” – Pirkei Avot 3:21
2 cups granulated sugar
1 cup canola oil
3 large eggs
2 teaspoons vanilla extract
1½ cups all-purpose flour
1½ cups whole wheat pastry flour
1 teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
⅛ teaspoon mace
⅛ teaspoon cloves
1 teaspoon baking soda
1 cup walnuts, chopped
3 cups Granny Smith apples, peeled and chopped
2-3 tablespoons turbinado sugar
Preheat the oven to 350°F. Grease and flour two loaf pans.
Combine the sugar and oil in a large bowl. Beat in the eggs one at a time. Add the vanilla.
Sift the dry ingredients together. Add to the dry mixture to make a very thick batter. Stir in the nuts, then the apples until well combined.
Spoon the batter into the prepared pans. Sprinkle tops with turbinado sugar.
Bake for one hour or until done. The tops will be golden and crispy.
Cool fully before slicing.
Based on Carol Koenig’s cousin’s recipe. To make the original, use: 3 cups all-purpose flour and omit the whole wheat pastry flour; 1 teaspoon cinnamon and omit the nutmeg, mace, and cloves; Golden Delicious apples instead of Granny Smiths; and granulated sugar instead of turbinado sugar for sprinkling on top. Like many cakes made with oil, this one is best when made the day before you plan to serve it.
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