Apple Cinnamon Bundt Cake

Everything's better in a bundt. Right? No decoration needed, one pan, done. The only bad thing about bundts? They have to come out. Of the pan. That doesn't always work too well. And in that respect, bundts have not been my friends lately.
Are you sitting comfortably? Then I"ll begin.

This is a simple, rustic recipe for apple cake. It begins with, as all good apple cakes should, fresh, cored, peeled, chopped apples. Four to be exact.
There used to be more apple, but I had to try a few pieces to make sure it was good. A piece from each apple of course. Turns out, I probably should have tried more.
Because once I'd mixed up everything else - eggs, oil, sugar, vanilla, flour, baking soda, salt and cinnamon (say that in one breath) - it became apparent that there was a very large amount of apple for not much batter.
But, rather than attempt to rectify the situation, I forged on instead. And was rewarded with a beautiful smelling kitchen. And a cake that did not appear to want to leave it's cozy home.
After a brief argument [ahem, disagreement] with my mother over the best time to "decant" - while it's hot or while it's cold, I ran a knife around the edge of the cake and flipped it over, holding my breath.
After some slight coaxing and tapping there was a plop, and out popped my cake, with a few dents and bruises that remain cleverly hidden in this photo. Why I bothered to cleverly hide what I then openly shared is a question for another time. I'm complicated.

Tip of the Day: After consulting numerous internet references, the war wages on: remove a bundt when hot or cold? Experts urge both, I remain confused, Mom still thinks she won. Anyone care to weigh in?

Recipe: (adapted from The Food Librarian)

4 large green apples [I would recommend cutting 4 large apples and then eating 1]
2 eggs
3/4 c oil
1 cup sugar
1 tsp vanilla
2 cups flour
1/4 tsp salt
2 tsps cinnamon
1 tsp baking soda

Peel, core and dice the apples.
Beat the eggs and oil together until foamy.
Stir in the sugar and vanilla.
Add in the flour, salt, cinnamon and baking soda.
Mix until just combined, then stir in the apples.
Pour into a well-greased bundt pan, and bake on 350F for 40 to 50 minutes, or until tests done.