Although any variety of apple works in this cake, I like to use a combination of varieties, particularly honey crisp, sweet tango or the green apples

• 5 cups peeled and diced apples
• 1 1/2 cups sugar
• 2eggs
• 1/2 cup vagtable oil
• 1 cup chopped nuts (optional pecans or walnuts)
• 2 eggs, well beaten
• 1 teaspoons vanilla
• 2 cups flour (general purpose, not self rising)
• 1 1/4 tsp 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt

Heat oven to 325 degrees and grease pan. I like to use 11 x 17 clear pyrex dish so I can see when the apples become a deep brown and pull away from the sides of the pan.

Mix dry ingredients. Set aside.

Peel and Chop apples.

In a smaller bowl beat the eggs and stir in other wet ingredients.

Make a well in the center of the dryb ingredients, pour in the wet and mix until just combines. Gently fold in the apples. (you will notice the batter becomes more wet and maneageable as you do this) . Add nuts here if you like them.

Bake for 45 minutes until cake is pulling away from sides of dish and a toothpick comes out cleanish.

Cool 20 minutes.

Serve.