Teddie's Apple Cake
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Author Notes: Consider this the holiday season's lovable anytime cake -- breakfast, snack, and show-stopping dessert all in one. Serve it with coffee for breakfast, with whipped cream for dessert. Gift it; freeze it; portion it out for a bake sale. Feel free to swap in booze-soaked raisins or darker sugars, whole wheat or olive oil -- this cake is virtually indestructible. Adapted very slightly from The New York Times and Jean Hewitt. - Genius Recipes
Serves 8
- Butter for greasing pan
- 3 cups all-purpose flour, plus more for dusting pan
- 1 1/2 cup 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 or whipped cream (optional)
- Preheat oven to 350°F. 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.
- 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.
- 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 lifting out. Serve at room temperature with vanilla ice cream or whipped cream, if desired.
- This recipe is a Community Pick!
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about 1 month ago Sharon Gugliotta
I have been making this apple cake recipe since 1968 and it has never been anything but delicious!! It freezes well and makes a great lunch time dessert for the entire family.
about 1 month ago nutsnberriesteri
My 4th cake in 5 weeks is in the oven now, my all-time favorite cake. (Well, along with Texas Cake) And KarenElizabeth, I was thinking pears and cranberries next time, with perhaps spme applesauce to reduce the amount of oil.
about 1 month ago shozgirl
see my comments re fresh cranberries vs raisins. Very pretty and adds tartness.
about 1 month ago KarenElizabeth
This was one of the best cakes I've ever made -- loved it! I'm wondering, has anyone tried it with a fruit other than apples, maybe subbing out the cinnamon/raisens to match another type of fruit?
2 months ago Promisme
Just made this cake...It's not only delicious, it's also beautiful to look at! Thank you.
2 months ago Henry Lee
Best tip for making this fabulous cake: Add the flour-salt-cinnamon-baking soda at the very END of step 2 (after the vanilla, apples, walnuts, and raisins). This way, the batter is very easy to mix with a spatula. No need to drag out the stand mixer, but using a hand mixer is great for step 1.
2 months ago dje0812
I've made this cake twice... and it was a huge hit both times. Some said best apple cake ever... and I agree. Will be making this for years to come.
3 months ago nutsnberriesteri
The first time I made this cake, I had only 2 eggs and did the ground flax seed substitution for 1 of the eggs and it was delicious. Today I am following the recipe exactly to see if I even notice a difference. I am excited to experiment with combinations of sugars and whole wheat and / or almond meal as part of the mix, and think the cranberries sound super. I live in Italy and the little raisins available here impart a slightly different but delightful flavor. My husband's colleagues joked that I had to keep making this cake intil I got it perfect, meaning it was so good they would eat it every day if I would make it for them! I think it has just become my signature cake!
3 months ago em-i-lis
Emily is a trusted source on General Cooking.
Fantastic! I used 2 c AP/1 c whole wheat pastry flour, reduced the sugar to 1.5 cups, used pecans instead of walnuts (and just 3/4 c), reduced raisins to 1/2 c and used 1/2 c EVOO along w/ 1 c canola. Really liked all the changes! The cake is delicious. Might also be nice w/ a splash of bourbon or calvados. ;)
4 months ago shozgirl
Have made numerous times now. It's a lot of batter. Commented below and wanted to reiterate that,using fresh or frozen ( not dried ) cranberries makes for a pretty presentation and the tartness compensates for the sugar. I've used part white, part raw, part brown....all work!
4 months ago Michelle Trim
Okay - so I forgot to mention in my other post that I added 2 TBS maple syrup, subbed 1/4 cup of the oil with EVOO and that I used slivered almonds for the nuts (what I had). Just ate a piece. The extra apples means it crumbled a bit when cut, but the taste is amazing. The only thing I will change next time is reduce the sugar even more. Even reducing it 25% it is still very sweet.
4 months ago sstiavetti
So many people have made this cake! It's fascinating seeing all the variations.
4 months ago Michelle Trim
I subbed 1 cup whole wheat flour, forgot to add the eggs until after the flour, increased the apples by a third, subbed 1/4 cup coconut sugar, 1/2 cup brown sugar, and reduced overall sugar to 1 1/2 cups. Cooked in a bundt pan for 1 hour and 5 minutes. Just took it out and it looks awesome. Will report back after we try it.
4 months ago cabfood
Had this a few weeks ago at a friends house and now have made it myself. What makes it unique and special is the crunchy texture on the outside! The next time I make it (and I will make it again!) I will definitely use less sugar as it is a tad too sweet for us.
4 months ago Dana Nguyen
absolutely amazing, this will totally be a go-to cake for me now. I subbed in half brown sugar and used grapeseed oil. i can't wait to try and experiment more!
4 months ago shozgirl
Have now made this five times. In any combo it's fantastic. My switch fom the start was fresh cranberries for the raisins. The tartness cuts thru the sweetness. Made a few small loaves out of one batch and the recipients loved them.
4 months ago rivera
MADE IT AND LOVED IT !!
5 months ago AJerusalemArtichoke
I made this two days ago, and it has now been officially devoured. It was undoubtedly one of the best tasting, simplest cakes I've ever made. Next time I'll probably try to cut way back on the sugar (I'm going to experiment with both 1.5 cups and just 1 cup), because the natural fruit sweetness might have been enough for us. But regardless: make this.
5 months ago EliMtz
I'va made five batches since i saw this recipe on Yahoo. The first batch was split between a pie pan and a loaf pan. The other batches each made three 7" circle pans from the dollar store that i gave away as gifts. Oh, and one other batch made two 7" pans an 11 muffins. Followed the ingredients to a T, but i just hand stired it all, and they each came out great. The recipients of these treats have already asked me for the recipe.
5 months ago emcsull
thanks, just what I needed to know !
5 months ago Norseman99
Don't have a paddle attachment for mixer, what to do instead?
I'm a bit of a novice but want to try this cake, it sounds great!
5 months ago Kristen Miglore
Kristen is the Senior Editor of Food52
You can use an electric handheld mixer, or even a wooden spoon! If you have the whisk attachment for a standing mixer, that would be fine too -- this is a very forgiving recipe.