Apple Sheet Cake

Make sure you leave plenty of time to let the apples and sugar macerate; the resulting liquid will create a dense, rich, but very moist cake.

5 large tart apples, such as Granny Smith, peeled, cored, and cut into 1⁄2-inch dice (about 5 cups)

11⁄2 cups sugar

2⁄3 cup walnut oil, plus additional for greasing the pan

3 cups all-purpose fl our

2 teaspoons baking powder

11⁄2 teaspoons ground cinnamon

1⁄2 teaspoon baking soda

1⁄2 teaspoon salt

2 large eggs, at room temperature

Stir the apples and sugar in a large bowl; set aside to macerate for 30 minutes, stirring occasionally.

Position the rack in the center of the oven and preheat the oven to 350°F. Dab a little oil on a paper towel and lightly grease a 13 ×9-inch baking pan.

Whisk the fl our, baking powder, cinnamon, baking soda, and salt in a medium bowl; set aside.

Whisk the walnut oil and eggs in a large bowl until creamy and light, about 2 minutes.

Stir in the entire apple mixture with a wooden spoon. Then stir in the prepared fl our mixture, turning the batter to make sure all the fl our has been moistened. Pour and scrape the batter evenly into the prepared pan.

Bake until lightly browned, until a toothpick or cake tester inserted into the center of the cake comes out with a few moist crumbs attached, about 55 minutes.

To cool: Set on a wire rack for at least 20 minutes before cutting.

To store: Cool to room temperature, then cover with plastic wrap and set aside at room temperature for up to 3 days. (Not recommended for freezing.) Makes one 13 ×9-inch sheet cake