Apple season is here, with plenty of North Carolina beauties available at area farmers markets. There are plenty of ways to enjoy apples, but chunks of fruit, folded into warm spice cake is always a good choice. This recipe, courtesy of Lucky 32 Southern Kitchen, combines classic flavors in a moist dessert.

The Cary restaurant, which sources seasonal ingredients from local and regional farms, opens its dining room on Thursday, Sept. 17. For more seasonal recipes, see the current menu or the Blog Recipe Index.

Warm Apple Spice Cake
Makes 12 servings

3 cups tart apples, like Granny Smith
3 cups flour
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
½teaspoon salt
¼teaspoon ground nutmeg
1 stick butter, unsalted
½ cup vegetable oil
2 cups granulated sugar
3 eggs
2 teaspoons vanilla extract

1. Preheat oven to 350 degrees F. Grease a 9 x 13 pan, or spray it with cooking spray and set aside.

2. Peel, core and dice apples into 1-inch pieces; set aside.

3. In a large mixing bowl, add flour, baking soda, cinnamon, salt and nutmeg. Whisk together.

4. Place butter, oil and sugar in bowl of an electric mixer. Using paddle attachment, mix on low speed until just blended. Turn speed to high and continue mixing until thoroughly combined. Add eggs one at a time, beating well after each addition. Add vanilla and beat on high speed, 3-4 minutes, until light and fluffy.

5. Turn mixer back to medium speed and gradually add dry ingredients. Turn off mixer when ingredients are just blended; avoid over-mixing. Fold in apples.

6. Spread batter into prepared pan. Bake for 40-50 minutes, until golden brown and toothpick comes out clean.

7. When cake has cooled, slice and serve with a scoop of vanilla ice cream.