Teddie's Apple Cake

By • November 20, 2012 • 109 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 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)
  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 (109)

Comments (109) Questions (3)

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about 19 hours ago sparkycooks

Just made this cake with no mods today. I read the below comments while the cake was in the oven and groaned. Oh my this is going to be a disaster because many of the comments below were not very good. But ... this cake was wonderful. I used honey crisp apples and they tasted wonderful. I used regular sugar and well, oops one mod only had golden raisins on hand but still worked. I am now very glad I did not read the comments before I made this cake or I would have found another cake to make.

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17 days ago marshe

i plan to bake a lot of this cake for Christmas cause everyone i served it to had only rave comments about it. I add almond extract and sprinkle sliced almonds on top of the batter before baking. the cake stays moist and the top is crunchy even after two days.

Stringio

25 days ago Angela Grace Milburn

I made this a few weeks ago and took it to upstate NY for a visit with extended family. During coffee, everyone took at least two slices each, and my husband asked if we could please make it again once we got home. Everyone loved it! So glad I didn't let these negative comments sway me from baking this scrumptious cake!!

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about 1 month ago nutcakes

I have to say this cake just didn't do anything for me and I'm tossing half today, it is likely molded by now. It was better warm the first day but I didn't find it appealing after that, although I sampled it a couple of times. I only made it because it was a genius recipe, it looked very ordinary and it was--no surprises there. Sure something to whip up in emergency maybe because I had everything but I wish I had used up my apples another way. I did not find it greasy as other comments indicated.

Stringio

about 1 month ago Linda Ullrich

Thank you for sharing this recipe here!
I made the cake for my co-workers and they liked it a lot!
I replaced one third of the flour by using whole wheat flour and it made the cake even better! I think it makes a good cake that you can freeze and enjoy in the morning for breakfast!
Thank you again, soooo good!! :)

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2 months ago sabele

Has anyone out there made this cake at high altitudes? I just moved to Salt Lake City and I'm suddenly really gun-shy about baking anything. I love this cake and don't want to watch it get ruined if I can help it....

Une_boulangere

3 months ago monacake

made this last night and love it. spicy, moist, and not greasy at all. did improvise a little...used half vegetable oil/half olive oil; substituted brown sugar for white; added 1/4 tsp each nutmeg, allspice, and cardamom; added a tablespoon of calvados; used dried cherries and cranberries in place of the raisins. pound sweet apples were a good choice. my tube pan met with an ugly death so i used two 9" round pans instead - were done in 50 minutes. one for now, one to freeze - perfect.

Stringio

about 1 month ago Linda Ullrich

monacake, thank you for the tweaking! I will try your incredients! :)

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3 months ago marshe

i love this cake i think its the best apple cake ever. its not oily despite the large amount of oil used. i brought it to the office and my office mates loved it. its also great eaten chilled with hot coffee. i made the mistake of using extra large eggs and the cake turned out less dense than it is when using just large eggs which i prefer because it has a really crusty top. thanks for the recipe. I'll never stop baking this.

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3 months ago Dina Moore-Tzouris

just baked this again for the zillionth time. a breakfast favorite; i'm thinking of serving it for dessert with a caramel sauce this go-a-round.

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7 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?

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7 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.

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6 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.

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3 months ago cookbookchick

Try Merrill's Applesauce Cake with Caramel Icing.

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3 months ago cookbookchick

Make that Caramel Glaze, not Icing: https://food52.com/recipes...

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7 months ago Luz marina

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

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10 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.

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10 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.

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10 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.

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11 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.

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11 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?

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about 1 year 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!

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about 1 year 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.

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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!

Stringio

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.