Apple Peach Bundt Cake

This cake is very moist and tender, and the cinnamon scent will take over your kitchen when it’s in the oven. The top gets a delicious, melt-in-your-mouth, beautiful and crumbly texture. Apple-Pear Spice Cake Ingredients Cooking spray 3 cups all-purpose flour 1 tablespoon ground cinnamon 1 teaspoon baking soda 1 teaspoon salt 1? cups vegetable oil (I use canola oil) 2 cups sugar 3 large eggs 2 Gala apples and 2 pears, cored and cut into ½-inch pieces (3 cups) 1 cup chopped assorted nuts, such as pecans and walnuts (optional) 1 teaspoon pure vanilla extract Recipe Directions Preheat oven to 350° F. Spray a 12-cup Bundt pan with cooking spray; set aside. Working over a large sheet of parchment paper, sift together flour, cinnamon, baking soda, and salt; gather sifted ingredients into center of sheet; set aside. (I sift everything into a large bowl.) In the bowl of an electric mixer fitted with the paddle attachment, combine vegetable oil, sugar, and eggs; mix on high speed until lemon-yellow. Fold reserved parchment in half lengthwise; with mixer on medium speed, gradually shake in dry ingredients until just incorporated. Add apples and pears and nuts to batter. Add vanilla, mixing until incorporated. Pour batter into prepared pan and bake until a cake tester inserted in the center comes out clean—75 to 90 minutes Remove from oven and cool slightly on a wire rack. Invert cake onto rack; turn cake right-side-up to cool completely on rack