(Recipe below)
After participating in the earlier thread about what apples to use, I
couldn't get the subject cake out of my mind. Plus I had bought about
five pounds of Ambrosia apples to make pies with, then lost want for
them. So I made a double batch of the cake batter, to give one of the
8" (not Bundt) cakes away and freeze two for having on hand.

I did make small changes from the last time I used her recipe, which
proved to be perfect for taste and mouth-feel. This time I did not
peel the apples, and Sitara was quite correct in saying the peels are
not noticed at all when baked. The recipe calls for three cups of
apple bits, I used a total of about seven cups and didn't chop them
very small (3/4x3/8"?). I used all-purpose flour, whisking it well
with the other dry ingredients, and I upped the total of cinnamon to
about a tablespoon. Next time I use this now cherished recipe, I
think I will add in a bit of pecan oil to enhance the pecan taste.

Again, thank you so for sharing Hizzoners' recipes, as each one I've
tried sits now in an appropriate "favorites" folder.

http://hizzoners.com/recipes/cookies...esh-apple-cake