Teddie's Apple Cake
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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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.
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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.
Subbed 1/2 cup of oil for unsalted butter to avoid oily flavor/ texture. Cut apples into small chunks for better distribution. Added a heaped teaspoon of allspice. Used 1/2 cup of sugar less than recipe. Beware batter very thick just pack it gently into tin. Massive amazing moist flavorful cake. Will make again and again. Mine took 1hr in a 9inch Bundt pan. 1/16 (still a big piece) with changes 17 WW points but still worth it!
oops... inspired by the comments to cut the sugar, I misread it and cut it by half. Instead of by half a cup as recommended. Result a predictable rather dull and crumbly cake. My fault.
Added 1/2 tsp ginger, 1/2 tsp cardamom, omitted nuts, sub dried tart cherries, and use 1/2 granulated sugar & 1/2 dark brown sugar. I baked in a 9” spring form pan at 350 degrees. It needed 2 hrs to cook and 20 mins after to set. Delicious! not too sweet—will add chopped candied ginger next time. I feel like its missing SOMETHING, but refuse to add more sugar.