Apple Bundt Cake

Here we are, in the heart of fall, and an apple cake that highlights all the assets of apples is a treasure, and this is exactly that. We did not serve with the caramel sauce and omitted the walnits and it was still spectacular. 50 grams or 1/2 cup plus 1 1/2 tablespoons (140 ml) eggs (about 3 large eggs) 100 grams or 1 cup walnut halves 300 grams or 2 1/2 cups (lightly spooned into the cup and leveled off) bleached all-purpose flour 5.5 grams or 1 teaspoon baking soda 6 grams or 1 teaspoon fine sea salt 4.4 grams or 2 teaspoons ground cinnamon 4 large tart apples (657 grams or 1 1/2 pounds) / 525 grams or 4 cups diced 269 grams or 1 1/4 cups (296 ml) canola or safflower oil 200 grams or 1 cup granulated sugar 163 grams or 3/4 cup light brown sugar 2 teaspoons (10 ml) pure vanilla extract Caramel Sauce and Glaze (optional) The pan must be a minimum 12 cup capacity, such as a Nordic Ware Anniversary Bundt Pan with 10 to 15 cup capacity, or a 12 cup Bundt pan, coated with baking spray with flour; or a 16 cup two-piece angel food pan, bottom lined with parchment, then coated with baking spray with flour Step 1 Twenty minutes or longer before toasting the walnuts, set an oven rack in the lower third of the oven. Set the oven at 350ºF/175ºC. Step 2 Thirty minutes to 1 hour ahead, set the eggs on the counter at room temperature (65º to 75ºF/19º to 24ºC). Step 3 TOAST AND CHOP THE WALNUTS: Spread the walnuts evenly on a cookie sheet and bake for 5 minutes. Turn the walnuts onto a clean dish town and roll and rub them around to loosen the skins. Discard any loose skins and let the nuts cool completely. Chop medium coarse. Step 4 In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Step 5 Peel, core, and cut the apples into 1/8 to 1/4 inch dice. Make the batter: Step 6 Into the bowl of a stand mixer, weigh or measure the eggs. Add the oil, granulated and brown sugars, and the vanilla. Attach the flat beater and beat on medium speed for 1 minute, until blended. Step 7 Add the flour mixture and beat on low speed for 20 seconds, just until incorporated. Scrape down the sides of the bowl. Step 8 Detach the bowl from the stand and with a large spoon stir in the apples and walnuts. Spoon the batter into the prepared pan. Bake the cake: Step 9 Bake for 50 to 60 minutes, or until a wire cake tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center. Cool the cake: Step 10 Let the cake cool in the pan on a wire rack for 30 minutes. If using a straight sided pan, run a metal spatula between the sides of the pan and the cake. Invert the cake onto a wire rack that has been lightly coated with nonstick cooking spray and cool completely for about 1 1/2 hours. Step 11 Drizzle Caramel Sauce and Glaze over the cake after unmolding.