I've had my eye on this apple cake recipe from Food 52 since it was posted and so finally made it last night.
Though I made several changes, which I recommend, it is definitely a wonderful, addicting cake. The use of oil lends an unbeatable moistness and the large chunks of apple make their flavor prominent as it should. The original recipe calls for: three cups of all-purpose flour and I used two plus one cup of whole wheat pastry flour; 1 cup of raisins which I reduced to ½ cup; 1 cup of chopped walnuts which I made ¾ cup halved and quartered pecans; 2 cups of sugar which I reduced to 1½ cups; and 1½ cups of canola oil which I altered to be 1 cup of canola plus a scant ½ cup of olive oil. A shot of Bourbon or Calvados might be a nice addition in the future. I posted the recipe for my version of this cake under Desserts.