Teddie's Apple Cake
Updated August 26, 2015
Jim Wilson/The New York Times
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
Butter for greasing pan
3 cups flour, plus more for dusting pan
1 ½ cups vegetable oil
2 cups sugar
3 eggs
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
3 cups peeled, cored and thickly sliced tart apples, like Honeycrisp or Granny Smith
1 cup chopped walnuts
1 cup raisins
Vanilla ice cream (optional)
Nutritional analysis per serving (8 servings)
108 grams carbs; 67 milligrams cholesterol; 957 calories; 33 grams monosaturated fat; 15 grams polyunsaturated fat; 6 grams saturated fat; 56 grams fat; 4 grams fiber; 479 milligrams sodium; 10 grams protein; 66 grams sugar
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
- 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.
This is the old “Apple Dapple Cake” recipe from the ‘60’s/‘70’s without the traditional glaze and with the addition of raisins. I’m old, so I still have the recipe. Lol. For the glaze, bring 1 stick butter 1 cup brown sugar and 1/4 cup milk to a boil for 2-3 minutes. Let cool until warm. Pour warm glaze over cake once it comes out of the oven. To eliminate sugar overload, You can reduce the amount of sugar in the cake if you’re using the glaze. I usually use 1c white and 1/2c brown in the cake anyway. Not sure who Teddy is
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!!
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!