- Cake:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 3 eggs
- 1 1/2 cups vegetable oil
- 2 teaspoons vanilla extract
- 2 cups white sugar
- 3 cups Granny Smith apples, thinly sliced
- 3/4 cup chopped pecans
- 3/4 cup chopped black walnuts
- Topping:
- 1 cup brown sugar
- 1/2 cup milk
- 1/2 cup butter
- 1 teaspoon vanilla extract
- Icing:
- 1 teaspoon mayonnaise
- 1 teaspoon vanilla extract
- 2 cups confectioners' sugar
- Preheat oven to 350 degrees F (175 degrees C). Sift together flour, salt, baking soda, and cinnamon; set aside. Grease and flour an 8 inch Bundt pan.
- Whisk together eggs, oil, and 2 teaspoons vanilla extract until smooth. Mix in sifted dry ingredients until moistened, then fold in sliced apples, pecans, and walnuts. Pour batter into prepared Bundt pan.
- Bake cake in preheated oven until golden brown on top, and a toothpick inserted in the center comes out clean, about 1 1/2 hours. Stir together brown sugar, milk, butter, and 1 teaspoon vanilla extract in a saucepan. Simmer for 2 minutes, then pour over cake in the Bundt pan as soon as it comes out of the oven. Allow cake to cool in pan set over a wire rack until it is room temperature, about 4 hours.
- Whisk together mayonnaise, 1 teaspoon vanilla extract, and confectioners' sugar until smooth. Unmold cake and place onto a serving plate, spread icing over the top.