From our new podcast network, The Genius Recipe Tapes is lifelong Genius hunter Kristen Miglore’s 10-year-strong column in audio form, featuring all the uncut gems from the weekly column and video series. Subscribe on Apple Podcasts, Spotify, or wherever you get your podcasts so you don’t miss out.
Listen & SubscribePopular on Food52
49 Comments
belindajk
November 24, 2013
This looks quite good but, to my mind, 1 and 1/2 cups oil seems a bit much. Do you suppose less oil will do? Might I substitute applesauce for 1//2 cup oil?
Eileen
November 24, 2013
I always substitute applesauce for oil in my receipes I do exact amt as oil
belindajk
November 24, 2013
Thanks, Eileen! I will try substituting part applesauce and might use just a bit of butter (1Tblsp.) to add depth of flavor
Tammi T.
February 20, 2024
This is the best apple cake ever. Don’t change a thing. Make it, you won’t be disappointed.
GregoryBPortland
September 26, 2013
This cake is also excellent with pears. Amp up the flavor with about a tablespoon of orange zest (it's a big cake), and nutmeg, and you've got another excellent cake to offer for a big dinner party.
barb48
September 26, 2013
I made another apple cake that has gotten lots of great feedback on this site, but truthfully, I liked this one much more, so this will be my go-to apple cake recipe from now on.
dymnyno
September 8, 2013
I grew up near Sebastopol, CA which was famous for Gravenstein apples. My mother made this cake often from a recipe that I think was from a local newspaper (50's). I continue to make the cake with a few changes: I add a 1/2 cup of cream and I bake it in a heavy 9 inch cast iron pan. Perfect every time!
GregoryBPortland
September 8, 2013
Oh this is a very stiff batter and will put on muscle. A good stand mixer will help, not a hand mixer, but eventually you will have to mix in the apples and nuts in by hand.
barb48
September 8, 2013
I made this a few days ago using a hand mixer. Someone should have warned that I need to do lots of arm strengthening beforehand or pop some steroids or something, as mixing the batter took every ounce of my strength! Still, it was delish.
Ronburt
June 8, 2013
Try the cake the way it says.If you change it before, you will never know.what you missed
Leilad
June 9, 2013
I don't like food that sweet. I can't justify all that white flour, my tastes have changed. I understand what you mean tho. WW pastry flour isn't heavy like regular.
You can even do it half and half.
You can even do it half and half.
Leilad
June 8, 2013
I would use orgnic WW pastry flour and cut down the sugar and oil. It would be a little different but good, healthier. I'd add nutmeg and allspice, lemon rind.
Henry L.
March 11, 2013
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.
jumpingjojo
November 27, 2012
This is a recipe that has been in my family for many years also. Many years ago, my mother started greasing the pan and then coating it with sugar instead of flour. It makes a lovely crust for the cake. Now that is the only way our family makes it.
localappetite
November 25, 2012
This recipe is very similar to the other amazing apple cake in The NYTimes Cookbook, "Laura Goodenough's Apple Coffee Cake". I made that before Hurricane Sandy to hold us over in case we lost power. It was completely addictive and fed all my neighbors. One twist that would work well with this one is to make the top layer apples instead of cake, adds a nice texture contrast: http://instagram.com/p/RdO8vTBsWk/
Kristen M.
November 23, 2012
So fun to hear about all the places that variations on this cake have shown up, and how long it's been a go-to. Thanks, everyone, for your comments.
clayshapes
November 22, 2012
I have my mom's similar recipe, also made with oil, but she always made it in a square 9X9 cake pan. I balk though, when I see cake recipes with 2 cups of sugar. Am going to try this with less sugar and see if it's just as good. Usually, it is!
littlesister
November 22, 2012
I made this a couple of weeks ago and it was really delicious. I only had a few raisins and almost omitted them altogether but I'm glad I didn't. I'll make this cake again!
looseid
November 21, 2012
Saw this recipe and immediately got it in the oven today. I've been looking for a go-to apple treat and this really fit the bill. SO easy and tasty. It's like a spiced apple muffin – a huge one with a hole in the middle. Thank you.
MLL29
November 21, 2012
I have had this recipe for years, got it from a cookbook sold as a fundraiser for a catholic parish in the Philadelphia area in the 1970's it is called a Jewish apple cake, now I know why
laurel'skitchen
November 21, 2012
I have been making this cake for years. Original recipe was in New York Times.
My go-to Rosh Hashonah cake.
My go-to Rosh Hashonah cake.
jillyp
November 21, 2012
So there you have it: every respectable 20th century Jewish woman had a version of this recipe. My mother kept apple cake in her regular rotation for for mah jongg games, Hadassah meetings and fall/winter holidays - and I loved it!
mdudgeon
November 21, 2012
I have made this cake for years. If you are in a big hurry you can simpley core the apples and run them, peel and all, thru the grating blade of the food processor.
Jrslo
November 21, 2012
I first made this cake 45 years ago. My recipe is called Charlie's Apple Cake.
GregoryBPortland
November 21, 2012
I've been making this cake for years. I make it with pecans or macadamia nuts, and it always turns out beautifully. The recipe I have doesn't use raisins, and includes nutmeg, which rounds out the spice flavor of the cake. It also has a glaze of butter, brown sugar, sugar, and a touch of heavy cream that is briefly boiled before being drizzled over the cake. This version came to me via a cookbook where the author claims the recipe was given to him by James Beard. Glad to know of its origins. In any event--this is a spectacular cake that always pleases.
Alexandra S.
November 21, 2012
This is seriously one of my favorite recipes. My mom made it for me last fall for the first time, and I have introduced many friends to it since. I love how the top gets a little crispy, kind of like a brownie. And it just gets better by the day!
Jane E.
November 21, 2012
This is exactly, but exactly, the recipe I have been making for over 35 years. I got it from a friend's very old aunt, who thought I was crazy to like it so much. (She was the kind of home baker who made cakes covered with cream puffs.) I think it comes from the 'thirties, which was when cakes made with vegetable oil came into being. Anyway, I have given this recipe out for dozens of years--people love it and it is so easy to make.
PInkluna
November 21, 2012
I'm just about to make Dorrie Greenspan's version of this cake - butter instead of oil, of course (it is the "around my french table" book!). Now I'm not sure which version is better! Thanks Food 52!
Debbie L.
November 21, 2012
I make an apple cake that is similar and purposely make it in a 9x13" pan to increase the surface area that gets crunchy on top. The extremely moist cake with a crunchy top is always a big hit. People love it any time of day.
Carin N.
November 21, 2012
I must have ESP! I made this cake yesterday for the first time. I didn't have a tube pan available so I used a bundt pan. I cooled it in the pan and was able to flip it right side up after removing it from the pan so the beautiful crust was on top. Needless to say, it's almost all gone!
shirleyanne S.
February 23, 2013
Good for you Irene Hope. Four years ago I got cancer and decided against the slash/poison/burn medical treatment. Lots of alternatives out there; one being 'cut the sugar'. You can usually get away with 1/3 less (and then eat less!)
SueYo
November 21, 2012
I have been making this cake since it appeared in the NY TImes Sunday magazine section in 1973. It is by far the most beloved cake of any I make.
jcg
November 21, 2012
This is the old Apple Dapple cake from the 60's!!! I still make it with a few of my mods. I use only with 1 cup of oil and it is still very moist. I also use 1 1/2 tsp cinnamon and only 1/2 tsp salt. People still love it, I just made it 2 weeks ago...
bookjunky
November 21, 2012
Oh sure, now you give me this recipe. Right after I throw out my tube pan 'cause I never make angel food cakes....
amgchem
November 21, 2012
I have made this cake numerous times and it is always a big hit. Last time I made it there wasn't a crumb left!
ew1
November 21, 2012
I have made a very similar cake for years - ever since it was featured on Martha Stewart - as they write on their website - "Viewer Dorothy Mae Brown's recipe for Apple Spice Cake continues to be one of the most popular cakes featured on marthastewart.com." - http://www.marthastewart.com/351254/apple-spice-cake There are slight differences and it is spicier and there is the addition of the caramel sauce it is the easiest cake to make and a super crowd pleaser.
Rupal P.
November 21, 2012
I have also made a very similar cake for years - must be the same recipe because I remember the delicious caramel sauce. As I remember at its heart it is essentially a 1-2-3-4 recipe, loaded with apples and walnuts but minus the raisins. I find that it lends itself well to muffins - thus making it easy to serve and maximizing the number of pieces that have a lovely crusty top. Sometimes I add a tad of milk to the batter when making it that way.
dymnyno
November 21, 2012
I have a recipe that my mother used to make every summer when the apples were ripe. I don't know who Teddie is/was but the area near my and my mother's home town was once famous for it's apples, long before the monoculture of the grape took over Napa and Sonoma counties. She made it in a tube pan just like your pic. I sometimes make it in a large pan so that the center bakes more evenly. I posted my version a couple of years ago.
mrslarkin
November 21, 2012
I've been meaning to make this cake ever since I ripped out Amanda's Recipe Redux story from the NY Times Magazine, like 5 yrs ago. I'd better get on the ball! Thanks for picking out another gem, Kristen. Happy Thanksgiving.
See what other Food52 readers are saying.