CALIFORNIA APPLE CAKE

Steps:

• In a large mixing bowl, combine the apples and sugar; mix well. (Actually I do this as I'm slicing them, so that the sugar keeps the apples from getting dark.)
• Stir in oil, nuts, eggs and vanilla; mix well.
• Combine dry ingredients and add to apple mixture. Blend well to ensure that you won't have little pockets of flour in the finished cake.
• Spoon into a 9x13 pan that has been sprayed with cooking spray.
• Bake for 50 minutes to 1 hour at 350° (325° if you use a pyrex pan). It's important not to overcook this cake, so check it at the lower baking time. The center should be just barely set and the edges still fairly soft.
• Cool in pan before cutting.
• Cut with a sharp knife so that you cut through the apples, rather than dragging half of a slice from an adjacent piece of cake.
• You'll probably need something like a pancake turner to get the slices out, especially the first few.
• This cake doesn't come out in nice, neat slices, but it tastes wonderful.
• It can be served either warm or cold.