An easy, fall cake packed with fresh apples.

Scale

3 cups flour

1 1/2 teaspoons baking soda

1/2 teaspoon nutmeg

1 teaspoon cinnamon

3/4 teaspoon salt

2 eggs

1 1/2 cups vegetable oil

2 1/4 cups sugar

2 teaspoons vanilla

3 cups chopped, fresh apples (Granny Smith is my favorite for this recipe)

1 cup chopped walnuts (optional)

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Preheat oven to 350 degrees and grease and flour a 9 x 13 inch baking dish.
Sift together flour, baking soda, nutmeg, cinnamon and salt.
Beat eggs lightly. Add oil, sugar and vanilla and continue to mix.
Add dry ingredients and incorporate.
Stir in chopped apples and nuts, if you are using them. Batter will be very stiff.
Pour batter into prepared dish and bake at 350 degrees for 50 minutes or until center is set and inserted toothpick comes out clean.
Let cool for at least 10 minutes. Serve warm or cold.
Cover with plastic wrap to store. Stays good for at least 3 days on the counter.

This cake is sweet enough but tastes extra delicious with a drizzle of caramel sauce!
Granny Smith is my favorite apple variety to bake in this cake.