2. Mix the Wet Ingredients
In a large mixing bowl, combine 3/4 cup of cooking oil, 2 cups of sugar, and 4 large eggs. Use a whisk or an electric mixer to blend these ingredients until smooth and well combined. This mixture should be light and slightly thickened, indicating that the eggs and sugar have been properly incorporated.
3. Prepare the Dry Ingredients
In a separate, medium-sized bowl, sift together 3 cups of flour, 1 teaspoon of baking soda, 1/2 teaspoon of cinnamon, and 1/2 teaspoon of sea salt. Sifting ensures that the dry ingredients are well-aerated and free of lumps, which helps the cake to bake evenly.
4. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring gently to combine. Be careful not to overmix, as this can result in a dense cake. Once the flour is fully incorporated, add 2 teaspoons of vanilla extract and stir until well blended.5. Fold in Apples and Pecans
Gently fold in the 3 1/2 cups of diced Granny Smith apples and 1 cup of chopped pecans. The apples add a moist, fruity element to the cake, while the pecans provide a satisfying crunch. Make sure the apples and pecans are evenly distributed throughout the batter.
6. Prepare the Pan
Grease and flour a tube pan or two loaf pans thoroughly. This step is crucial to prevent the cake from sticking to the pan. Pour the batter into the prepared pan(s), spreading it evenly.
7. Bake to Perfection
Place the pan(s) in the preheated oven and bake for approximately 1 hour. To check for doneness, insert a toothpick into the center of the cake after 50 minutes; if it comes out clean or with just a few crumbs, the cake is ready. If using loaf pans, check them at around 50 minutes, as they may bake faster than a tube pan.
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