West Virginia Fresh Apple Cake

For Cake:                                                                                                                                                                                                               

1-1/2 cups vegetable oil

3 cups–all-purpose flour

1 cup granulated sugar

1-tsp baking soda

1-tsp salt

1-tsp baking powder

2 tsp Cinnamon

1 tsp vanilla

4 eggs

1 cup chopped pecans or walnuts

3 cups Granny Smith apples–peeled and diced

 

For Sauce:

1/2 cup buttermilk

1 stick butter–room temperature

1 cup granulated sugar

1/2 tsp vanilla

1 tsp baking soda

Preheat oven to 325 degrees

Blend oil and sugar; mix well. Add eggs one at a time beating after each addition. To flour add salt, soda, baking powder, and cinnamon. Add a little at a time to wet mixture. Add vanilla. Fold in apples and nuts. Grease and flour a large bundt or tube cake pan. Spread batter evenly into prepared pan. Bake for 1 hour 45 minutes. When cake is done place on wire cooling rack. In a small sauce pan combine all sauce ingredients together. Bring to a rapid boil for 2 minutes. Pour over hot cake while in pan. Leave cake in pan and cool completely. When cool turn onto cake plate. Store loosely covered.