Teddie's Apple Cake

November 20, 2012

Test Kitchen-Approved

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
Prep time: 30 min
Cook time: 1 hrs 15 min


  • 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)
In This Recipe


  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.

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Reviews (170) Questions (5)

170 Reviews

Lydia W. November 10, 2018
Wonderful! A very thick batter that turns into a beautifully moist cake. Now to play with additional spices.
Lucy F. September 16, 2018
This cake is absolutely delicious! I, however, am more of a fan of apple-spice cakes, and was slightly disappointed to see cinnamon as the only spice. So I added a couple shakes of nutmeg and ginger, a generous two punches of allspice, and a pinch of cloves. I also left out the nuts. It turned out absolutely delicious!!!
anaevas January 1, 2018
Excellent cake and very easy to make. Thanks for the recipe!
Jimena A. December 9, 2017
I used half the sugar, replaced 1/2 cup of oil with plain whole milk yogurt and added a bit more apples and no raisins. DELOCIOUS AND MOIST!!!
LobsterBrieAvocadoBreath November 17, 2017
Can I make this in a bundt pan?
Maureen L. November 17, 2017
Yes, I've made it in a bundt pan. Be sure to spray the pan thoroughly with PAM
Sara B. November 4, 2017
Made with pecans, no raisins and extra apples. THICK batter. Cake is YUM!
Joey October 30, 2017
I used chopped candied ginger instead of the raisins.
Stephanie J. October 10, 2018
Raisins are unpopular in our family. I am going to try this with your change!
Bebe W. October 20, 2017
I love this recipe and i usually follow it as written but i found myself with 3 cups of overripe Italian plums and decided to modify it based on some of the comments. I soaked the diced Italian plums in 1/4 cup plum brandy with cinnamon, fresh nutmeg, allspice and a pinch of cardamen. I ran out of oil so substituted 1/2 cup of oil with homemade quince sauce and added a handful of slivered almonds. Turned out great. I do agree that the oil content is a bit high but it really is a delightful cake and is always gone within a day of baking.
Monica B. December 25, 2016
Surprisingly good with a nice crunchy crust. Didn't use raisins, just extra apples. And pecans instead of walnut. Wanted it as a breakfast cake with more spice so I added ground cardamom. It could have used more spice. The batter is very thick. I am glad I had a stand mixer because beating the oil and sugar until well blended and thick, and stiring the resulting thick batter can't be managed by hand. Made it in 2 brownie sized pans lined with parchment. Giving one pan away for Christmas.
Monica B. December 25, 2016
also didn't peel the apples--not needed, especially if serving this for breakfast.
shozgirl December 1, 2016
Been making for years. I always use Cranberries. i always cut back on the sugar. I sometimes add some sour cream so its a tad less dry. But it works..even as muffins or those little loaves..always get raves and freezes well to boot.
sajerd December 1, 2016
Hummmm. I made it and I like it as a starting point but there really are some shortcomings. the batter is so thick and stiff I could hardly get it into the pan! the cake came out very misshappen and crumbly, I think because it was so thick that it never settled into the pan, leaving air pockets. and the apples and raisins were dark, on the verge of burning at an hour and 5 min. I like the crunchy outside but it's a bit sweet. I followed recipe to the letter. Next time I will 1) cut back sugar a little 2) cut back flour a little 3) substitute fresh cranberries for raisins, 4) not add dry blend until very end and only use spatula after mixing in apples (cut smaller) etc. and 5) I'll use a springform pan. The apples were just too big for a tube pan. The cake was good and worth playing with a bit.
Iolanthe November 30, 2016
I made this for Thanksgiving this year, precisely following the recipe, with now variations and it was perfect.
Renie November 16, 2016
Made this today. Substituted 1/2 cup of applesauce for 1/2 cup of the oil and baked it in 2 loaf pans because I needed a smaller cake. Perfect!!! Delicious!!!
D D. November 13, 2016
Made for first time. I suggest using a spray oil/flour combo if you are using a fancy bundt pan. Used large-ish bundt pan (holds more than the 5 cups of batter this recipe needed) & raw batter came up to one inch fm the rim. Used three med sized apples. I don't remember the name of them. Didnt matter.
I followed ingredients fm recipe except no nuts or dried fruit. I'm guessing the "liquid" for this extremely thick batter comes from the fresh apples. I was correct!
I would definitely increase the spice to two or three tsp. & the Penzey's spice combo idea is brilliant. I used a electric hand mixer to beat in the eggs. My arm was getting tired. I then added the flour and mixed by hand. Too thick for elec hand mixer. I bet butter would just send this cake over the top in flavor. Next time!
T-Bone6 November 1, 2016
I made this and it was delicious. In fact too good. We couldn't stop eating it. It is a great treat but is it possible to lower/replace some of the oil and sugar so you could enjoy it more often? The chunks of apple, nuts and raisins made me think it could be a great healthy cake too.
Susan N. October 19, 2016
I do not have a"mixer", so I must stir ingredients by hand.Would you give me any instructions in preparing the batter? I would love to try this recipe using a bundt pan. Thanks!!!
MarinA October 19, 2016
I just made this yesterday, it's delicious! My husband says it's the best autumn cake I've ever made!
alyssasol October 18, 2016
This cake is truly indestructible- my oven caught on fire while it was baking and it still turned out great
Maureen L. July 14, 2016
I've been making this recipe since it appeared in the NYT in 1973! That's 43 years! I've made it with different apples, oils, flours, nuts and raisins and in every pan I own! You cannot ruin this cake! It is my husband's favorite. I usually use a tube pan, sprayed with PAM, and after cooling it, cut into quarters, wrap and freeze. It's always fine. I haven't made it vegan, but I think it would be just delicious...
I cut the apples on the "short side" of the wedge, so they're smaller. Sometimes I've shredded them...
This is my "funeral cake". I drop it off with instructions about how to freeze it, but there's never anything left. I almost always have one in the freezer. Not now! It's July, so it's blueberry pound cake followed by peach pound cake until the apples come in.
It certainly serves 16- 20 if you cut it in half and then cut in slices.
It's cake! Make it and enjoy...or give it away.
Angela G. July 14, 2016
Maureen I wager your house smells amazing absolutely all the time!! All that baking!! : )
bergamotdreams June 17, 2017
Can you share your freezing instructions please? :)
Angie September 12, 2018
Do you use equal parts non wheat flour? I'd like to just use bob's red mill gluten free and am wondering if anyone has used that.
GAIL I. June 12, 2016
That will be my smilies. Feel i canot write without using them. Bad habit from the girls texting me.