Fresh Apple Pound Cake - cooking recipe

Ingredients

BATTER
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups corn oil
2 cups sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
1 1/4 cups nuts, chopped (mixture of pecans, almonds, walnuts, filberts)
2 cups apples, peeled,pared,and finely chopped
BROWN SUGAR TOPPING
1/2 cup butter
1/2 cup light brown sugar, firmly packed
2 teaspoons milk

Preparation

BATTER: Preheat oven to 325 degrees F.
Grease and flour a bundt pan.
In a small bowl, combine flour, baking soda, and salt; set aside.
In a large bowl, beat oil, sugar, eggs, and vanilla at medium speed for 3 to 4 minutes until well blended.
Gradually add flour mixture to sugar mixture and beat till smooth.
Fold in nuts and apples.
Pour batter into prepared pan.
Bake 1 hour and 20 minutes or until toothpick inserted into center comes out clean.
Cool on wire rack for 20 minutes.
BROWN SUGAR TOPPING: Combine butter, brown sugar, and milk in a saucepan and bring to a boil over medium heat, cook 2 minutes, stirring constantly.
Spoon hot sugar over warm cake.
*Storecake in foil or container for a day or two then refrigerate as fresh apples tend to mold easily.
Bring to room temperature before serving.