1 cup chopped nuts, toasted
3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1-3/4 cups sugar
3/4 cup vegetable oil
1 stick of butter, melted
2 eggs
1/4 cup sour cream, plain or vanilla yogurt or milk (I used milk)
3 medium apples, chopped in small pieces (I used 4)
Position rack in middle of oven. Preheat to 325. Sift flour, baking soda, cinnamon and salt through sifter into a medium bowl. In another large bowl, combine the sugar, oil, melted butter, eggs and sour cream, yogurt or milk. Beat with a large spoon to mix well. Add the flour mixture and stir to mix thoroughly. Add apple pieces and nuts. Stir to combine thoroughly. Scoop into prepared pan. Bake 1 hour (for Bundt cake or tube pan) or 35-40 minutes (for layers or muffins), until the cake pulls away slightly from the mold and feels springy in the center. Remove and cool for 5 minutes, then unmold onto a cooling rack to cool completely. The cake is great served as is, or for a special presentation, you can glaze it.
Apricot Glaze: In a small saucepan, melt 1 cup apricot jam over medium heat, stirring until runny. Brush or drizzle (from a spoon) over the cake.
