Moist & Crunchy Apple Cake

Preheat oven to 350 ° F.

Prepare a Bundt pan: generously butter and flour the interior. Spread the granola evenly around the bottom of the pan.

Dice your apples with the skin on, about ½” dice. Place the apples in a medium size bowl. Soon the cinnamon over the apples and toss well. Add the vanilla and stir for thorough distribution. Set aside (this can be done the night before baking).

Combine the dry ingredients in a separate medium bowl.

In your electric mixer’s bowl, combine the sugar, canola oil and eggs.  Beat well, until mixture becomes light colored.

Add flour mixture, process until just combined.

Stir in apples, just enough to disperse them throughout the batter. The less stirring the better, so you can get those lovely stripes if cinnamon in the finished cake.

Spoon the batter evenly into the prepared cake pan. Bake at 350°F for 1 ½ hours, turning once, halfway through the baking period. Test for doneness with a toothpick. Once the toothpick comes out clean, turn the oven off and let cake rest in oven for 5 – 10 minutes.

Remove from oven and let cool for ½ hour before turning out onto a plate.

Combine glaze ingredients in a mixing bowl. With mixer on medium and using the beater blade, combine glaze ingredients until smooth. You may need to add a teaspoon or two of milk to reach a thick but slightly runny consistency.

Turn mixer to medium high and mix until glaze is white and aerated. Drizzle over cake. 

Drizzle glaze over the cooled cake. Slice and serve.

Alternatively, hold glaze until the cake slices are served. Drizzle the glaze over each slice.