Teddie's Apple Cake
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- Butter for greasing pan
- 3cups flour, plus more for dusting pan
- 1½cups vegetable oil
- 2cups sugar
- 3eggs
- 1teaspoon salt
- 1teaspoon cinnamon
- 1teaspoon baking soda
- 1teaspoon vanilla
- 3cups peeled, cored and thickly sliced tart apples, like Honeycrisp or Granny Smith
- 1cup chopped walnuts
- 1cup raisins
- Vanilla ice cream (optional)
Nutritional analysis per serving (8 servings)
957 calories; 56 grams fat; 6 grams saturated fat; 0 grams trans fat; 33 grams monounsaturated fat; 15 grams polyunsaturated fat; 108 grams carbohydrates; 4 grams dietary fiber; 66 grams sugars; 10 grams protein; 479 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat oven to 350 degrees. Butter and flour a 9-inch tube pan. Beat the oil and sugar together in a mixer (fitted with a paddle attachment) while assembling the remaining ingredients. After about 5 minutes, add the eggs and beat until the mixture is creamy.
- Step 2
Sift together 3 cups of flour, the salt, cinnamon and baking soda. Stir into the batter. Add the vanilla, apples, walnuts and raisins and stir until combined.
- Step 3
Transfer the mixture to the prepared pan. Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan before turning out. Serve at room temperature with vanilla ice cream, if desired.
Private Notes
Comments
...and the list.
RECIPES CALLING FOR 2 TO 2 ½ CUPS OF FLOUR USE:
4 (6x3x2-in.) mini-loaf pans
1 12-muffins tin (2 1/2x1 ¼-in. ea. muffin)
2 (8x4-in.) loaf pans
1 (9x5-in.) loaf pan
1 (10-in.) springform pan
1 (10-in.) tube, kugelhopf, or Bundt pan
2 (10-in.) deerback loaf pans
1 (9x13-in.) baking pan
2 (8x8-in.) baking pans
2 (9-in.) layer pans
1 (10-in.) fluted deep quiche pan
2 (8x12-in.) fluted baking pans
2 (3-cup) heart molds
I am SO OLD, I have this recipe snipped from the original 1973 NYTimes pasted onto a recipe card! Bar none - the BEST apple cake you'll ever make!
And reduce the sugar to at least 1 1/2 cups. Way to much sugar, like many American cakes.
Used honey 1:1 for sugar. Tasted great, could have lowered the amount of honey to 3/4 cup.
I left the peels on the apples and they gave the cake some more texture. Wonderful cake.
I wrote this to share as a gift on social media - tl;dr, it’s a forgiving and adaptable recipe, and you won’t regret it (if you remember to WRAP!) ———————— My parents used to make this cake for everyone. Dad does not remember how or why it started. It is no-good fresh. Instead, it has to sit - preferably wrapped. And on day 3, it is perfect. Expert stuff: - you CAN make it with Red Delicious/what is cheapest, but if you like apples, do a mix with at least one part tart green - 3 cups of apples is an approximation. Put as many as you want in there as long as the batter can bind it. - this recipe says something stupid like raisins, currants, or sultanas, but what you actually use are Deglet Noor dates (the common kind. Whole. Not Medjool. Prunes are also ok.) - the recipe says walnuts, but what you actually use are PECANS. Walnuts are 2nd choice. - with the dates, roll them in flour, split them lengthwise, then chop into 6ths or 8ths. - with the pecans, don’t toast. Chop or grind them into a textural mix of rough chop (for bite) and fine (for crumb.) - with the dates, shake them in flour after they are chopped - they will stay dispersed in the batter (and not slide/sink to the bottom.) In 2025, I tripled the vanilla, doubled the cinnamon, threw in nutmeg, and randomly tried cardamom, and the cake said, “More, more, more.” In 2024’s, I did orange zest. In 2023’s, molasses. -Let it cool AND WRAP IT TIGHT AND LEAVE IT ALONE. The apple’s moisture travels.