Cinnamon Apple Cake

2 apples (such as Empire, McIntosh, Cortland), peeled, cored finely chopped (1/4-inch-1 cm) (2)

1 Tbsp cinnamon (15mL)

2 cups all-purpose flour (500 mL)

1-1/2 tsp baking powder (7 mL)

1/2 tsp salt (2 mL)

1/2 cup canola oil (125 mL)

1 cup granulated sugar (250 mL)

1/4 cup packed dark brown sugar (60 mL)

3 eggs (3)

1 Tbsp vanilla extract (15 mL)

1/2 cup warm milk (125 mL)
1. Line a 13 x 9-inch (3.5 L) baking pan with parchment paper, leaving a 2-inch (5 cm) overhang at each end; spray with cooking spray.
2. In small bowl, combine the apples with cinnamon. Set aside.
3. In medium bowl, whisk together flour, baking powder and salt.
4. In a large bowl, beat oil and sugars with an electric mixer on medium speed. Beat in eggs one at a time; add vanilla.
5. With mixer on low speed, alternately beat in flour mixture with milk, making 3 additions of flour mixture and 2 of milk, until blended. Fold in apple mixture. Spoon batter into prepared pan; smoothing top.
6. Bake in 350⁰F (180⁰C) oven for 40 to 45 minutes or until cake tester inserted in centre comes out clean.