Teddie's Apple Cake

By • November 20, 2012 • 97 Comments

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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)
  1. 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.
  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. 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.
Jump to Comments (97)

Comments (97) Questions (2)


4 months ago Kristen Fries

I wanted to love this cake but it was too greasy for me. Am I the only one? Did I do something wrong?


4 months ago Mindalita

I found it very greasy and heavy - totally inedible. But there are so many people who love this cake, that I believe we must have done something wrong. Nobody could love the grease bomb I got outta this recipe.


3 months ago JohnL

I didn't love this cake at all; it might have been my fault if maybe my raisins weren't really fresh, but the cake had something funky going on, like a buckwheat or whole wheat undertone that sort of ruined it for me. I made it a while back from the Essential New York Times Cookbook. The applesauce cake on this site adapted from a Martha Stewart recipe looks promising. I'm trying it next. I might try Teddy's cake again sometime with a new box of raisins, but I really wasn't into it at all.


4 months ago Luz marina

I just bake the apple cake it is so delicious thank you for the recipe!


7 months ago shozgirl

I've continued subbing some whole wheat flour, and cranberries vs raisens. Throw in some bran and oatmeal as well. Lately making as basic size muffins and halves the cooking time....freeze well and more crunch all around.


7 months ago Lex Nelson

Made this with Granny Smith apples and it turned out wonderful. Great for breakfast or just a snack. I didn't have a tube pan, so I used 2 cake pans instead and it worked out fine.


7 months ago Kathleen

Oh please do not use honeycrisp! They are Not a good apple to bake with. I speak from Pacific Northwest experience. Honeychrisp are best eaten fresh.


8 months ago Nupsy

I just made this vegan by subbing 3 flax eggs and a teaspoon of EnerG egg replacer. I also cut the sugar to 1 cup, raisins to 1/2 cup, and oil to 1 cup. I replaced the extra 1/2 cup oil with soymilk. Came out great. I have tried the full fat egg version, and the vegan version feels less heavy. Next time, I would add a little more soymilk to make it a bit more moist.


8 months ago Beverly Jacoby

This cake was absolutely delicious! This was the first time I used a tube pan so I wasn't sure how to remove the cake to place it on a plate. I know this must sound silly to all you experienced bakers but I cook a lot of everything else and bake once in awhile. I removed the outer part of the pan easily after the cake cooled but could not figure out the rest. I definitely want to make it again so I would appreciate any help. Would parchment on the bottom of the pan work?


10 months ago Geni

Wonderful flavor and very similar to the Jewish Apple Cake I used to make in the '70's. After not making a cake with oil in 30 years, I realize I now don't care for the oiliness of the cake. On the other hand, I wonder which is healthier-oil or butter (I used safflower oil). At any rate, I don't know where I went wrong.....this was the thickest, stiffest batter I ever remember dealing with! My 69 year old hands had a very difficult time getting it out of the mixing bowl and into the cake pan! It was a real work-out! Family and guests loved the cake!


10 months ago LeeLeeBee

I made this cake for an expat Thanksgiving party, and it was a big hit (transported it in the pan without turning it out). It stays moist and delicious for several days.


over 1 year ago Evylgurl

This is the first cake I made when I moved to Hawaii in 1992. I found it in a recipe book there that used recipes published by the newspaper. It was called San Quentin Cake, and said the recipe came from an inmate years before. It is delicious!


over 1 year 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.


over 1 year 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.


over 1 year ago shozgirl

see my comments re fresh cranberries vs raisins. Very pretty and adds tartness.


over 1 year 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?


over 1 year ago Promisme

Just made this cake...It's not only delicious, it's also beautiful to look at! Thank you.


over 1 year 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.


over 1 year 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.


over 1 year 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!


over 1 year 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. ;)


over 1 year 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!