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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
- Butter for greasing pan
- 3 cups all-purpose flour, plus more for dusting pan
- 1 1/2 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 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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