- 3/4 cup canola or vegetable oil
- 1 1/2 cup milk
- 2 large eggs
- 3 1/2 cups flour
- 2 cups granulated sugar
- 1 teaspoon salt
- 5 teaspoons baking powder
- 1 teaspoon pure vanilla or flavored extract
- 5 large apples, cored and sliced thin
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 3/4 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 4 ounces (1 stick) cold butter, cut into pieces
- 2 cups walnuts or pecans, chopped
- 1 cup Stonewall Kitchen Cinnamon Apple Syrup
- 1/2 cup heavy cream
- Preheat oven to 350 degrees F. Grease a 9 X 13-inch pan.
- For the cake- beat together oil, milk, and eggs in a medium bowl. Mix in dry ingredients. Gently stir in vanilla.
- Pour half of the batter into the prepared pan. Lay 1/2 of the apple slices over the batter to create a colorful pattern.
- For the Crumb Topping- place brown sugar, granulated sugar, flour, cinnamon and butter in a medium bowl. Cut butter in with a pastry blender or work with your hands until crumbs the size of peas form. Mix in the nuts.
- Cover apples with a thin layer of crumb topping. Layer the remaining apples. Spread remaining batter over apples and top with remaining crumb topping.
- Bake for 60-70 minutes, or until golden brown and a toothpick inserted in the middle comes out clean.
- For the Syrup topping- combine the syrup and the cream in a heavy saucepan and heat, stirring frequently.
- Serve cake warm or at room temperature with warm syrup topping.