This cake is perfect for apple picking season, as it's a great way to use up extra apples. Feel free to use a variety of whatever apples you have on hand-from golden delicious to gala to granny smith, this cake always comes out rich, moist, and just right. The sweet apple cinnamon scent that fills the kitchen while it bakes is absolutely heart-warming.
There are so many apples in this recipe that their natural sweetness reduces the need for a lot of added sugar. You'll also notice it doesn't need salt, baking soda, or baking powder. I used whole wheat pastry flour, which is milled from soft wheat and is perfect for pastries because its lower protein content makes it lighter than regular whole wheat flour, which is milled from hard red wheat. I love to use whole wheat pastry flour for my more delicate pastries because it is still rich in fiber and is much better nutritionally than white flour. You can find whole wheat pastry flour at your regular supermarket in the health section or your local bulk food store.
Ingredients
5 cups peeled, diced apples (about 5 medium apples of any combination of variety)
1¼ cup organic expeller pressed canola oil
¾ cup granulated sugar
3 cage-free large eggs
3 cups whole wheat pastry flour
1 tsp ground cinnamon 
Instructions
Preheat oven to 350 F.
Grease and flour a bundt cake pan.
Rinse core, peel, and dice the apples into a bowl and set aside.
With an electric mixer, beat the oil, sugar and eggs together until creamy.
Add the whole wheat pastry flour and cinnamon into the egg mixture and mix again.
Fold in the diced apples until well blended.
Pour the batter into the pan and bake for 45-50 minutes until golden.
This recipe originally appeared on Cuisinicity.com.
