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(3,666)
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
3,666 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.

Becky

I dusted the pan with sugar instead of flour. I soaked my apples in rum for almost an hour. I used 1.5 c white sugar & 0.5 c brown sugar, would prob split evenly next time. I didn’t use the full 1.5 cups oil because I didn’t have that much. I subbed 0.5 c rum & it was quite noticeable when eating. I used 5 cups of apples instead of 3. This cake is huge! It rises while baking, next time I will not fill my Bundt pan as full & make an additional loaf or small cake to share/freeze.

Kelly

Normally I use the full amount of sugar, but for this one I did reduce it by a half cup and it was the perfect level of sweet for me. It would be quite sweet with the full 2 cups. I also added nutmeg, which was nice.

marie

Such an oily cake. I am sorry to write this but I regret making this cake when guests were coming. I was embarrassed. A recipe with less oil and more apples would be better.

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