I use red delicious apples, which are not considered baking apples but works well.
- Carbohydrate 41.8828283333333 g
- Cholesterol 31.02 mg
- Fat 11.4939900130207 g
- Fiber 1.62705002339681 g
- Protein 6.46999833333333 g
- Saturated Fat 1.06692843845897 g
- Serving Size 1 1 Serving (98g)
- Sodium 10023.4713600688 mg
- Sugar 40.2557783099365 g
- Trans Fat 0.427319687658462 g
- Calories 302 calories
Step-by-step
- Mix oil, sugar and apples.
- Add remaining ingredients.
- Pour into greased and floured tube pan and bake at 350 for about 1 hour and 20 minutes.
Bakers frequently err by adding chopped fruit directly to flour without considering how surface moisture disrupts gluten development and crumb structure. Mixing raw, un-macerated fruit straight into batter releases water during baking, creating localized pockets of dense, gummy starch unless the surrounding crumb is formulated to absorb that liquid efficiently. Self-rising flour incorporates leavening agents and salt evenly throughout the dry ingredients, preventing the uneven rise often seen when mixing baking powder manually.
Pairing this rich dessert requires items that cut through the dense fat content provided by the vegetable oil and pecans. Unsweetened whipped crème fraîche or a tart Greek yogurt balances the high sugar content of the cake without adding cloying sweetness. A dark-roast coffee or an astringent black tea, served at 180 degrees Fahrenheit, provides enough tannins to cleanse the palate between bites of dense, fruit-laden crumb.
Scaling this recipe requires precise mathematics when adjusting the leavening agents and eggs. Multiplying the yield by 1.5 demands careful volume management inside a standard tube pan, as exceeding two-thirds capacity prevents proper heat circulation. Store leftovers in an airtight container at room temperature for up to three days, or refrigerate for up to one week to maintain the moisture level of the chopped apples.
