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Apple Walnut Cake with Cider Sauce

Serves 16

2 c. sugar
1 c. plus 2 T. vegetable oil
¼ c. apple cider
3 large eggs
2 tsp. vanilla extract
1 tsp. each cinnamon, nutmeg and baking soda
½ tsp. salt
3 c. flour
3 ½ c. granny smith apples, peeled, cored and sliced
1 1/2 c. chopped walnuts

Cider Sauce
2 c. apple cider
¼ c. packed brown sugar
1 T. cornstarch
1 T. butter
1 tsp. vanilla extract

Heat oven to 350 degrees. Coat a 10 inch tube pan with removable tube insert with nonstick spray. Whisk sugar, oil, apple cider, eggs, vanilla, cinnamon, nutmeg, baking soda and salt in a large bowl, until well blended. Stir in flour until blended. Stir in apples and walnuts. Scrape mixture into prepared pan. Bake 1 hour and 10-20 minutes. Let cool in pan on wire rack 1 hr. Remove sides of pan. Cool completely before lifting cake off bottom of pan.
Cider Sauce: Whisk cider, brown sugar and cornstarch in a medium saucepan until blended. Place over medium high heat and bring to a boil, whisking occasionally. Boil 1 minute or until slightly thickened. Remove from heat and add butter and vanilla; stir until butter melts. Let cool to warm or refrigerate until serving.

Polly Burkholder
Star Tannery

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