Adapted from thecookieshopinenglish.wordpress.com
Have all ingredients at room temperature. You may use all oil and no butter if you prefer. If you use a whole grain flour, add 1 tsp. baking powder to dry mix.
1 cup unsalted butter
1/3 cups canola oil
3 cups all-purpose flour
1 Tbls. ground cinnamon
1 tsp freshly grated nutmeg
3 to 4 Apples, cored and cut into 1/2-inch pieces to make 3 cups
1 tsp. baking soda
1 tsp. salt
1 2/3 cups sugar
3 large eggs
1 tsp. pure vanilla extract
Preheat oven to 350 degrees. Spray a 12-cup Bundt pan with cooking spray; set aside. In a large bowl, sift together flour, cinnamon, nutmeg, leavening, and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and oil until smooth. Add sugar, cream until fluffy. Add eggs one at a time, mixing well after each addition. Add vanilla, mixing well. With mixer on low speed, gradually shake in dry ingredients until just incorporated. Fold in apples with a spatula. Pour batter into prepared pan, and bake until a cake tester inserted in the center comes out clean, 55 to 80 minutes. Remove from oven, and cool 20 minutes before inverting cake onto wire rack; turn cake right-side up to cool completely.