Teddie's Apple Cake

By Amanda Hesser

Teddie's Apple Cake
Jim Wilson/The New York Times
Total Time
1 hour 30 minutes
Rating
5(3,955)
Comments
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In a modern world of Cinnamon Hot Pockets and Pecan Pie Pringles, apple-picking is one of the few agricultural rituals we can all still get our hands into. This cake — a classic from 1973 — is a godsend to anyone who has overloaded at the pick-your-own orchard or overbought at the farmers’ market. Like many simple cakes, this one uses neutral oil that lets the fruit flavor come through, rather than show-offy butter.

Featured in: FOOD: RECIPE REDUX; 1973: Teddie's Apple Cake

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Ingredients

Yield:8 servings
  • 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)
Ingredient Substitution Guide
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.

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Preparation

  1. 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.

  2. 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.

  3. 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.

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Ratings

5 out of 5
3,955 user ratings
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Comments

mjSVCA (Part 2 of 2)

...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

Robert

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!

Catalina

And reduce the sugar to at least 1 1/2 cups. Way to much sugar, like many American cakes.

Leslie

This was easy and delicious! I used currants instead of raisins and soaked them in bourbon. Subbed pumpkin pie spice for the cinnamon. Used pecans in place of walnuts because I always have pecans in the freezer and prefer them to walnuts. Also, used a mixture of oil and apple sauce. Used full amount of sugar and put cinnamon sugar on top. Not too sweet for my taste. Was great for dessert and am looking forward to it for breakfast or afternoon tea. Yum!!

Valerie

wow, what a great recipe!!! so easy and quick to assemble and bake. I was out of cinnamon and used a little Chinese 5 spice and it is still so delicious!! will be a regular at our house year round!

C Bean

I cut the sugar to 1 1/2 cups and it was great! Could benefit from a dash of nutmeg and apple chunks should be super small.

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