Make Ahead
Best Apple Cake With Raisins & Walnuts
Popular on Food52
206 Reviews
Giovanni D.
January 1, 2023
I made this cake for NYE. It was not my first choice, and my expectations were not very high due to the simplicity of the recipe. After reading some reviews, I also coated the cake pan with sugar and soaked my raisins (apple brandy in my case). I also added the brandy in the cake batter. Well, my sister said it was the best cake I ever made!!! I am the baker of the family, so I have presented them with many desserts. This one is a keeper! Thank you for proving that easy does not mean less tasty!! Happy New Year to all!!
Toni
February 6, 2022
Read the comments and made yesterday in two 8x4 loaf pans (baked about an hour). Plumped raisins in 1/4 c. brandy, added 1 tsp allspice, 75% white sugar and 25% brown sugar, and almost 4 c. apples. When cooled, brushed with a thin powdered sugar and brandy glaze. A good light snack cake, not too sweet or oily, but needs even more spice!
For reference, many loaf cakes I like use a similar ratio of flour, sugar, fat -- 1 & 1/2 c. flour : 1 c. sugar : 3/4 c. fat (from combination of oil and dairy). When I try something new, I use this ratio to pre-determine the results and edit accordingly.
For reference, many loaf cakes I like use a similar ratio of flour, sugar, fat -- 1 & 1/2 c. flour : 1 c. sugar : 3/4 c. fat (from combination of oil and dairy). When I try something new, I use this ratio to pre-determine the results and edit accordingly.
Pamela
January 8, 2022
On my 2nd cake, I increased the amount of cinnamon and substituted 3/4 cup of homemade applesauce for half of the oil. It creates a richer apple flavor.
[email protected]
October 23, 2021
I altered this a bit, and found it a delightfully flexible recipe. I used 4 cups of diced apples and omitted the raisins. I used 1 cup of oil and 1/2 cup of applesauce instead of all the oil. I added cardamom and nutmeg. I used half whole wheat flour. I cut the sugar to 1 1/2 cup brown and white sugar blend. I also used a different pan, a shallower and wider copper cake mould. Ultimately this makes it more of a breakfast cake which is what I was going for and it turned out perfectly after a 1 hour bake.
Erin C.
October 18, 2021
For those looking for a good gluten-free version, this flour mix worked well for me:
4 oz cassava flour
3 oz almond flour
3 oz oat flour
2 oz arrowroot starch
1 oz coconut flour
1/2 oz kinako
Baked in a Nordicware Bundt pan, extra self-picked honey crisp apples, extra toasted pecans, zero raisins because raisins are an abomination of the food world, topped with a brown-butter glaze and a sprinkle of, yet more, toasted pecans. Fall perfection.
4 oz cassava flour
3 oz almond flour
3 oz oat flour
2 oz arrowroot starch
1 oz coconut flour
1/2 oz kinako
Baked in a Nordicware Bundt pan, extra self-picked honey crisp apples, extra toasted pecans, zero raisins because raisins are an abomination of the food world, topped with a brown-butter glaze and a sprinkle of, yet more, toasted pecans. Fall perfection.
C F.
October 3, 2021
Tasty and not too complicated. Great way to use those farmers market apples. Like others suggested, I reduced the sugar - used 1.5 cups combining white and brown sugars. I found the cake to be on the dry side. May consider an apple cider glaze next time.
RavensFeast
September 26, 2021
An absolutely delightful recipe! So easy and the results were perfection. I brought this to a party and everyone was raving. This will be on rotation.
modenadreaming
December 2, 2020
My recipe is very similar and is from Food and Wine, 2007. The recipe does not include nuts or raisin. But it finishes the cake with a Toffee Crust. So delicious.
Marla K.
December 2, 2020
I've made this frequently. I substitute walnut oil for some of the vegetable oil and use a mix of brown sugar and regular cane sugar. Also, I use dried, sweetened cranberries, rather than raisins. I also cut the apples into smaller pieces. Coat the greased bundt pan with granulated sugar. It gives the cake a lovely crunch on the outside.
This cake is always a huge hit.
This cake is always a huge hit.
Kate
December 17, 2021
I've made this a couple of times, but following your tip about coating the greased pan with sugar was the best!
HMHB
November 25, 2020
One of my favorites. I also use less sugar and substitute apple pie spice mix in place of the cinnamon and I leave out the raisins. Have also made it with gluten-free almond flour baking mix.
QueenSashy
October 23, 2020
I also found that 2 cups of sugar is a bit too much. Scant 1 3/4 cups is perfect for those with sweet tooth, and 1 1/2 for those who like less sweet desserts. Other than that it is one of our favorite cakes. Another great option is to use half apples and half grated carrots -- it's wonderful.
Macheese
May 12, 2020
This is one of my all time favorite cake recipes that I've made ever since the NY times cookbook came out--it's a perfect every day cake, fast enough to make when you have a cake craving, and perfect for breakfast the next day. I recently decided to go on a plant based diet and have to say, this is not bad as a vegan option, mostly because the fat is oil. We substituted ground flax seed for the eggs. 1 Tb flax seed + 3 Tb water = one egg (mix with hot water and leave for 5-10 minutes while mixing other ingredients and slicing apples). The texture of the batter was slightly gummy compared to the version with eggs. It however baked up nicely (I baked it in 2 8" pans for 40 min), the cake itself has a bit of a chewy crust, which was delicious, and it was just as moist as the original version. I would definitely make it plant based again and not tell guests about it, because it's just that good!
Leek
April 16, 2020
This cake is great! It is the best way I have found to preserve the apples off my tree. I bake it in muffin tins then freeze them fir individualservings whenever we want. When my daughter asked for more after going through several bags in the freezer, I new I had a hit!
Kt4
May 20, 2020
I was thinking of doing this. How long do you cook the muffins for? THanks in advance!
cpc
November 22, 2019
You had me at boozy raisins. I tossed the raisins with a couple of tablespoons of bourbon and let them soak while I measured, sifted and chopped. I used 4 apples, a combination of Courtlands, honey crisp & pink lady. I also subbed in 1 cup of buckwheat flour for the ap flour. I wish I’d added another teaspoon or two or spice but otherwise it’s great!
LobsterBrieAvocadoBreath
September 30, 2019
I love love love this cake. Made it plenty to rave revies. Has anyone tried a gluten-free version? If so, how did you tweak the recipe, and how did it go. I haven't really ever had to accomodate my baking for gluten free reasons. I am having a guest who has gluten issues. What a treat this cake would be if that were possible.
Johanna T.
October 12, 2019
I would just substitute the flour for almond flour that Costco & Whole Foods have . I have made several gluten free cakes & that’s what I use . It has a little different texture than flour however it has a nice flavor & would pair well with apple. Good luck
Aimee E.
December 1, 2019
I've been gluten-free (GF) for 13+ years and most cakes work really well with gluten-free flour swapped in provided you follow one rule: measure your GF flour mix by weight instead of volume. By volume, are likely to end up with too much GF flour and the cake's texture will be wrong.
Regarding which flour to substitute, if you want a result that is basically indistinguishable from a normal cake, I find Bob's 1-1 Gluten-Free Baking flour (currently sold in light blue bags) to be the best mix (NOT Bob's gluten-free all-purpose mix which has garbanzo flour - that flavor is not good in cakes). There are also good suggested GF mixes from Cook's Illustrated or the Cannelle et Vanille blog if you don't want to buy Bob's premixed, but you'll need about 4 ingredients.
Regarding which flour to substitute, if you want a result that is basically indistinguishable from a normal cake, I find Bob's 1-1 Gluten-Free Baking flour (currently sold in light blue bags) to be the best mix (NOT Bob's gluten-free all-purpose mix which has garbanzo flour - that flavor is not good in cakes). There are also good suggested GF mixes from Cook's Illustrated or the Cannelle et Vanille blog if you don't want to buy Bob's premixed, but you'll need about 4 ingredients.
Kkmooney
September 30, 2019
This was the best apple cake I've ever eaten! I chopped the apples fine. It was incredibly moist, and was wonderful with vanilla ice cream, but the ice cream was not needed at all. This is truly a keeper!
Megan A.
September 29, 2019
Made this today-- and I think I read all the 174 reviews first, but somehow still feel i have something to add. Two things, in fact! 1) I made this in 2 loaf pans, as others did, and in my oven they took 40 minutes. One was glass, one was aluminum. 2) I like desserts not too sweet or too oily, so I took others' advice on this and changed the fat, adjusted flours, and reduced the sweetener. Did 1/2 c greek yogurt, 1/3 c butter, and 1/2 cup oil. That part worked well. It's very moist, but not greasy. I did half AP flour and half whole wheat, and that made it interesting but less cake like and more breakfast-bread like. And I think 1 c. of sugar, if you want it to taste like a cake and not a breakfast bread, is too little. I did half brown and half white sugars totaling 1 cup.
All to say, I would make this again like I did with the expectation that it is a yummy breakfast or brunch treat, but not a dessert. Or I would make it again as a dessert to be served with ice cream or whipped cream after dinner, and then I would probably do 1.5 c of sugar and keep the flour all AP.
There you go- my 2 cents!
All to say, I would make this again like I did with the expectation that it is a yummy breakfast or brunch treat, but not a dessert. Or I would make it again as a dessert to be served with ice cream or whipped cream after dinner, and then I would probably do 1.5 c of sugar and keep the flour all AP.
There you go- my 2 cents!
plevee
September 29, 2019
Delicious and well received.I followed the recipe exactly and baked it in 2 loaf pans for the same time as the tube pan. I'll add a little more spice next time.
Jeanne
August 21, 2019
Teddie’s Apple Cake!! My very favorite!! I’ve been making it since I was a brand new wife for my then-medical-school husband back in 1973. It’s absolutely “autumn” no doubt about it!!
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!!!
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
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!!!
royono
August 2, 2021
I like the idea of baking the apple cake in loaf pans. What was the size of the loaf pans you used? How long was the baking time? And thank you for sharing the tip about substituting applesauce for some of the oil in the recipe. I'm not an experienced baker so hope I will have the same success you did. Thank you for sharing your experience with this recipe.
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!
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.
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!! : )
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 🐝.
June 12, 2016
That will be my smilies. Feel i canot write without using them. Bad habit from the girls texting me.
Gail 🐝.
June 12, 2016
Ok panic over lady next to me answered my question.
So my question is can i make this in a cake tin ?
Again thank you. !
So my question is can i make this in a cake tin ?
Again thank you. !
sabele
June 12, 2016
I never have, but I think it's *possible*. The original article this appeared in said that the tube was necessary because the cake is so dense. It really is a dense cake (and it rises a lot, which is part of why the cake tin isn't so great).
Nancy
October 16, 2017
In a pinch, you can Macgyver a tube pan by putting an ovenproof glass, cocotte or small bowl with nearly verticle sides in the middle of a cake pan. Butter and flour its outside, as you would prepare the pan, so cake doesn't stick.
Gail 🐝.
June 12, 2016
Sitting in supermarket having a coffee before shopping is i expect a bit late to ask what is a 9 inch tube pan. Can anyone help ?
Thank you.
Thank you.
sabele
June 12, 2016
I'm not sure that that worked... I guess you can't put pictures up in the comments.
Pamela_in_Tokyo
June 12, 2016
https://www.amazon.com/Cuisinart-AMB-9TCP-Classic-Nonstick-Bakeware/dp/B0000D8CAN At Amazon.
Pamela_in_Tokyo
June 12, 2016
It is a large, or tallish, cake pan that has a tube in the center, so the cake gets some heat/cooking in the center too. I don't have one. I tried to make these kinds of cakes and a 9 x 13 pan if possible. It I tried to make these kinds of cakes and a 9 x 13 pan if possible. It depends on how much better there is.
Pamela_in_Tokyo
June 12, 2016
Sorry, bad proof reading: I try to make these kinds of cakes in a 9 X 13 inch pan if possible. It depends on how much batter there is.
Shen M.
January 20, 2016
I don't have a mixer. I have an amazing blender and also hands and spoons. What should I use to make this cake?
Sthornenyc
January 20, 2016
Hi there, I make this cake all the time and love it. I would not use a blender but just spoons if that's all you have. It's such a forgiving cake that I think it will turn out well mixed by hand. Good luck!
Eva V.
February 7, 2016
Hi Shen, I've often made this cake by hand. A strong wooden or metal spoon is just fine. One tip: warm the sugar and oil slightly so that you lose the grain and shorten the time you need to mix it to lose the grain.
It's a good work out ;)
It's a good work out ;)
Mary G.
December 22, 2015
I whipped up this cake at the last minute to take to a birthday party for a gluten-free friend. I used the suggested changes I found in the comments (1 c dark brown sugar, double the cinnamon, replace the oil with butter and greek yogurt) and also replaced the wheat flour with a gluten-free blend. The stakes were high and this cake came through! It was a big hit with everyone and I was so proud and relieved. Thank you to the recipe-writer and (crucially) to all those who shared their experiences making this cake!
Elena Y.
December 21, 2015
wonderful recipe, versatile and yummy, absolutely gonna make it again! thanks for sharing
Peter G.
December 21, 2015
I made this cake for Thanksgiving and it was a huge hit. I typically make a chocolate raspberry cake for Christmas but have decided to make this apple cake again. I found this cake to be better after sitting covered for a couple of days. I'm making it early this time.
SophieL
December 20, 2015
This recipe was in my "saved" file for awhile and I shouldn't have waited so long to make it because it's fabulous. As the header notes said, it's quite forgiving, and taking some of the suggestions, I did the following: AP flour & whole wheat flour; dark Muscovado sugar & granulated sugar; subbed Penzey's cake spice* for the cinnamon; instead of raisins, used currants soaked in apple brandy; and subbed pecans for the walnuts. I also diced the apples instead of thick slices. Baked in two mini-bundt pans and a loaf pan (one for me and the others to give as Christmas presents) and kept an eye on the oven to rotate the pans and to test for doneness. This recipe is a keeper!
*Highly recommend Penzey's cake spice; it's a blend of cinnamon, star anise, nutmeg, allspice, ginger and cloves. Adds a depth to baked goods above and beyond cinnamon.
*Highly recommend Penzey's cake spice; it's a blend of cinnamon, star anise, nutmeg, allspice, ginger and cloves. Adds a depth to baked goods above and beyond cinnamon.
Pamela_in_Tokyo
December 9, 2015
How many apples make 3 cups of thickly sliced apples, I wonder? Apples here in Japan awe vey large.
Lori
December 6, 2015
Using a stand mixer is the way to go. The batter is extremely thick but be patient. Scoop it into a well oiled and floured pan. Truly special - makes you look like a gourmet baker. Will bake in a springform pan next time.
Adelucchi
November 25, 2015
Thanks so much for this recipe! I made this today for our band practice tonight to rave reviews. Some mentioning "this reminds me of my mother's cakes. ".The ultimate compliment in my book! I made a few tweaks; whole wheat and equal amount AP flours; dried cranberries, and raw sunflower seeds. Used the last tree ripened fruit from our fugi apples tree; splash of rum. Followed the remainder of directions as printed. Great recipe for anytime a great dessert is needed.
LobsterBrieAvocadoBreath
November 23, 2015
Please comment on the types of apples you all have preferred. Honey Crisps are my all time fav--eat them daily, but I have not cooked with them. Those of you who loved the recipe, which apples have you used that tasted the BEST! Thanks!
Bronwyn L.
November 11, 2015
This cake was delicious. I followed the recipe exactly. However, I think it baked a bit too long. Next time I'll bake it for 45 minutes. It was difficult measuring thick slices of Apple. So, I'd add more apple slices and walnuts, too. Worth making again and sharing the recipe, as well.
Kaiva
October 20, 2015
Just finished eating a slice of my cake, 15 minutes out of the oven. It's tasty, moist, and so satisfying -- and the smell is amazing!. I read some previous comments from people whose cake was dry, but I followed the recipe exactly as written (including the baking time) with the exception of using pecans instead of walnuts, and the final result is wonderful. Family AND company worthy. Works on it's own, or would be especially nice with ice cream and/or caramel sauce drizzled on top.
Tracy D.
October 18, 2015
Made this today, the first thing I did was chop my apples and added a half cup of apple brandy and let them sit while I put the cake together, I used brown sugar, 1 cup only, doubled the cinnamon, no raisins (hubby isn't a big fan of them),toasted pecans, and sprinkled cinnamon sugar on top before baking. I baked it in a 13x9, it was done in 1 hour. It was OK warm, but I always enjoy my apple cake more the next day.
SarahC123
October 17, 2015
I am always excited for apple season, mostly so I can make this cake. Over and over again. It is a favorite in my house! It develops a crisp crust, but the inside stays so moist it can almost be gooey. One of my favorite cakes.
lacrema
August 21, 2015
I have now made this cake countless times. The crust is crunchy and delicious, the inside moist and studded with apples and raisins. It is amazing warm with ice cream or the next day with yogurt or whipped cream. One of my go-to recipes in the fall.
camiescobar
May 29, 2015
Just made this cake and it turned out really tasteful. I used 1 cup of (brown) sugar, 1/2 cup of olive oil, 1/3 cup of butter and 1 cup of yogur instead of the oil. I also replaced half of the flour for whole wheat flour. It wasn't oily, nor too sweet. The batter turned out very thick and heavy but at the end the cake worked out really well.
Sabira B.
February 4, 2015
Just put it in the oven. But my batter is very thick so I hardly could mix it with apples. Is that normal or did I forget anything? I read the recipe five times to find that missing ingredient....
Kylie
January 18, 2015
I made this cake today with quite a few modifications but it turned out great for me. I used 1/2 cup brown butter, 1/2 cup olive oil and 1/2 cup greek yogurt in place of the oil. I then reduced the sugar by half (but I still found it slightly on the sweet side, so next time I'll bring it down further). I omitted raisins and used whole wheat flour. It tastes amazing, I'll definitely be eating more for breakfast tomorrow!
sparkycooks
December 20, 2014
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.
marshe
December 4, 2014
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.
Angela G.
November 26, 2014
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!!
nutcakes
November 7, 2014
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.
Linda U.
November 2, 2014
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!! :)
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!! :)
sabele
October 9, 2014
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....
monacake
October 6, 2014
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.
marshe
September 23, 2014
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.
Dina M.
September 22, 2014
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.
Kristen F.
May 23, 2014
I wanted to love this cake but it was too greasy for me. Am I the only one? Did I do something wrong?
Mindalita
May 23, 2014
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.
JohnL
June 23, 2014
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.
shozgirl
February 28, 2014
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.
Lex N.
February 28, 2014
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.
Kathleen
February 26, 2014
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.
Nupsy
January 26, 2014
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.
Beverly J.
January 11, 2014
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?
Geni
December 2, 2013
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!
LeeLeeBee
December 2, 2013
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.
Evylgurl
June 9, 2013
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!
Sharon G.
April 10, 2013
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.
nutsnberriesteri
April 10, 2013
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.
shozgirl
April 4, 2013
see my comments re fresh cranberries vs raisins. Very pretty and adds tartness.
KarenElizabeth
April 4, 2013
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?
Promisme
March 17, 2013
Just made this cake...It's not only delicious, it's also beautiful to look at! Thank you.
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.
dje0812
March 11, 2013
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.
nutsnberriesteri
March 9, 2013
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!
em-i-lis
February 24, 2013
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. ;)
shozgirl
February 8, 2013
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!
Michelle
February 8, 2013
Okay - so I forgot to mention in my other post that I added 2 TBS maple syrup, subbed 1/4 cup of the oil with EVOO and that I used slivered almonds for the nuts (what I had). Just ate a piece. The extra apples means it crumbled a bit when cut, but the taste is amazing. The only thing I will change next time is reduce the sugar even more. Even reducing it 25% it is still very sweet.
sstiavetti
February 8, 2013
So many people have made this cake! It's fascinating seeing all the variations.
Michelle
February 8, 2013
I subbed 1 cup whole wheat flour, forgot to add the eggs until after the flour, increased the apples by a third, subbed 1/4 cup coconut sugar, 1/2 cup brown sugar, and reduced overall sugar to 1 1/2 cups. Cooked in a bundt pan for 1 hour and 5 minutes. Just took it out and it looks awesome. Will report back after we try it.
cabfood
February 3, 2013
Had this a few weeks ago at a friends house and now have made it myself. What makes it unique and special is the crunchy texture on the outside! The next time I make it (and I will make it again!) I will definitely use less sugar as it is a tad too sweet for us.
Dana N.
January 23, 2013
absolutely amazing, this will totally be a go-to cake for me now. I subbed in half brown sugar and used grapeseed oil. i can't wait to try and experiment more!
shozgirl
January 21, 2013
Have now made this five times. In any combo it's fantastic. My switch fom the start was fresh cranberries for the raisins. The tartness cuts thru the sweetness. Made a few small loaves out of one batch and the recipients loved them.
MattieK
January 5, 2013
I made this two days ago, and it has now been officially devoured. It was undoubtedly one of the best tasting, simplest cakes I've ever made. Next time I'll probably try to cut way back on the sugar (I'm going to experiment with both 1.5 cups and just 1 cup), because the natural fruit sweetness might have been enough for us. But regardless: make this.
EliMtz
December 26, 2012
I'va made five batches since i saw this recipe on Yahoo. The first batch was split between a pie pan and a loaf pan. The other batches each made three 7" circle pans from the dollar store that i gave away as gifts. Oh, and one other batch made two 7" pans an 11 muffins. Followed the ingredients to a T, but i just hand stired it all, and they each came out great. The recipients of these treats have already asked me for the recipe.
Norseman99
December 21, 2012
Don't have a paddle attachment for mixer, what to do instead?
I'm a bit of a novice but want to try this cake, it sounds great!
I'm a bit of a novice but want to try this cake, it sounds great!
Kristen M.
December 21, 2012
You can use an electric handheld mixer, or even a wooden spoon! If you have the whisk attachment for a standing mixer, that would be fine too -- this is a very forgiving recipe.
emcsull
December 16, 2012
what kind of a pan could I use instead of bundt or angel food cake pan ?
Thanks emcsull
Thanks emcsull
Kt4
December 18, 2012
Read comments below for suggestions/experience with other kinds of pans. Alternately, click "questions" above [between 'share' and the comments box] and post to the "Food52 Hotline" where more people will see it & be able to help out.
Cheers!
Cheers!
Kt4
December 15, 2012
Tonight I made 2 cakes in bundt pans using 1c whole wheat flour & 2c A.P., 1 Granny Smith & 2 Braeburn (I think) apples in each cake; also, I toasted the walnuts. For the first cake, I only cut the apple slices in half and it was very hard to mix in so I cut the slices into quarters for the 2nd cake. They each took 1 hour to bake. The 2nd cake is still cooling but we couldn't wait any longer for the 1st cake lol... It tastes fabulous! Despite the 2c of sugar, it's not too sweet; the raisin, walnuts, & tartish apples are a wonderful balance [though I have no doubt there are many just as wonderful combinations]. The cake slices would probably hold together better if I had used less apple [I think I ended up with at least 4c in each cake] ... hopefully the party guests will forgive me ;).
Harless K.
December 13, 2012
This Batter was so thick I could not add all the Flour. It is now in the oven. Don't know how it will turn out.
cburnsd
December 13, 2012
This is a fool proof cake. Its rustic simplicity is so elegant and will certainly be a go-recipe for years to come. I've never had leftovers.
carol S.
December 12, 2012
will it work for muffins?
Kristen M.
December 12, 2012
I haven't tried it myself, but I think it would work well (and quinncooks had success with large muffins -- see comment below!).
cultlegend
December 11, 2012
have it waiting to be transferred to pan but it looks like cookie dough a bit, so am not sure if that's ok... also will it rise much? My pan is smaller so I'm guessing I should do it in two different ones? thanks for the help! waiting to put this baby in the oven! :)
Kristen M.
December 11, 2012
Yes, it is actually a lot like cookie batter -- you can see some photos here: http://food52.com/blog/4999_teddies_apple_cake
And yes, it will rise, so 2 smaller cake pans is probably the way to go! It will bake more quickly, so check it early.
And yes, it will rise, so 2 smaller cake pans is probably the way to go! It will bake more quickly, so check it early.
cultlegend
December 11, 2012
thanks! pix show exactly how the batter came out for me... I did use coconut oil mainly with a tad vegetable shortening instead of regular oil. Will see how it comes out (oh, added a drop of rum extract too, literally like three drops b/c it's strong)and topped a little brown sugar, a few sprinkles! Thanks, recipe sounds awesome.
cultlegend
December 11, 2012
thanks! one more thing, is the batter a little like cookie dough batter or should it be smoother?
cultlegend
December 11, 2012
can I use other types of apples... I love granny smith but have others that aren't as tart (Cripps Pink they're called)
Lakevitt
December 11, 2012
Great! This is exactly like the apple cake my Grandma Berry Patch made. My Grandparents had a berry farm and they made lots of fruit cakes. Yummy. She used this basic recipe and added any fruit that was ripe at the time. Sweet or Sour Cherry soaked in Brandy was a favorite.
Healthy C.
December 11, 2012
I can't find the nutritional values for this recipe. So, I calculated them myself from the ingredient list. Geez!! Without the vanilla ice cream and the butter for greasing the pan this comes in at 918 calories per serving! That’s almost half of your calories for a day!
Tatyana
October 10, 2013
Thank you for this calculating! No reason to make it. There are other recipes I can try.
Aunt D.
December 11, 2012
I have used coconut oil several times lately when baking something, especially sweet things. Works really well and think it would work beautifully in this cake. I think I will try it and cut back on the oil, and also use half whole grain pastry flour and half unbleached bread flour.
victoria R.
December 11, 2012
Than-you Aunt Di, I appreciate your contribution to my interest in learning more about the uses of coconut oil. I understand it is very good food foor the brain.
victoria R.
December 10, 2012
Would like to ask whether it will be OK to use coconut oil instead of vegetable oil? Any one with experience using coconut oil for baking?
victoria R.
December 11, 2012
Than-you Aunt Di, I appreciate your contribution to my interest in learning more about the uses of coconut oil. I understand it is very good food foor the brain.
dehill
December 10, 2012
Just wondering if the people who subbed in some sour cream for the oil added it at the same time as the oil or perhaps along with the eggs. Also, has anyone successfully produced a vegan version of this cake?
yerma
December 9, 2012
Made it in the two cake pans and had one to share (it fit perfectly onto a plastic picnic plate). Was very moist and flavorful. Used dried cranberries and no nuts. Deee-lightful and delicious!
tweeter10
December 9, 2012
Great taste, but too oily/heavy for us. Should have substituted some of the oil with Apple Sauce or ???.
shozgirl
December 9, 2012
Made tonite with 1 cup whole wheat flour and for sugar one cup raw and one light brown. Also no raisens but fresh cranberriea. Tastes and looks great but a tad crumbly. Must cut big slice or falls apart. Think idea of sour cream sounds good. For oil used vegetable and part olive oil.
Jim L.
December 6, 2012
Recipe is a great idea. But, I found it really heavy-weight. My partner and I tested it for our blog, Be Mindful Be Human. We lightened it up by using less sugar and substituting olive oil. Came out great, especially served with Apple Cider Ice Cream.
quinncooks
December 2, 2012
Made this as a dozen mini cakes/large muffins with enough batter left for a small loaf pan ( abt 3x5 ). Came out perfectly.
dld76
December 1, 2012
Did anyone find the batter really stiff and not pourable? I followed the recipe exactly with all the measurements and it was a very dry batter.
BavarianCook
November 30, 2012
Just made this and it smells to die for in my kitchen. I will dig into it momentarily - this one looks like it's a keeper!!!!
Sthornenyc
November 25, 2012
AMAZING! I made this cake today to use up a few extra pippin apples I had bought for a tarte tatin. I changed the recipe a bit. I reconstituted the raisins with a splash of grand marnier and a little warm water. I added toasted, shredded coconut, and sliced toasted almonds. I pushed the salt and cinnamon and added some ginger too. For the oil I used 1c safflower and 1/2 c Olio nuevo olive oil (fruity and light). It might be one of best things I've ever made. It is certainly one of the best cakes I've ever tasted. It's crispy and chewy but somehow also light and wonderfully spiced with the tart apples. It's incredible. My husband doesn't like raisins, coconut or almonds and when I gave him a piece of the cake he said it's one of the best things he's ever had. That says a lot! Thank you!!!
TerriCooks
November 25, 2012
I loved this cake! I left out the raisins because I didn't have any on hand, but it was still wonderful!
shemie
November 24, 2012
This cake was a MAJOR hit! And so easy to make........but I would cut the salt and add more apples next time.
Lynn D.
November 24, 2012
I'm making this today for guests and I tell you it's the worst cake ever! It erupted like a volcano in my oven getting the stuff all over. I followed the recipe to a T - now I'm trying to salvage it as my guests are arriving in 2 hours. What a disappointment. Do you people at this site test the recipes ?
Kristen M.
November 24, 2012
Lynn, how unfortunate. What size and type of pan did you use? As you can see from other people's comments, others have had success with this recipe (and we have made it many times). But if you used a smaller pan than recommended, or perhaps a tablespoon instead of a teaspoon of baking soda, your cake could have overflowed the pan.
sstiavetti
November 24, 2012
A great many commenters here have also vetted the recipe, to great success. Not sure what you did wrong. What size pan did you use?
Lynn D.
November 25, 2012
Kirsten, thanks for your response - I used a 9-inch tube pan and did the recipe exactly, except I used 1/2 teaspoon (no not tablespoon!) instead of 1 tsp....unless Canadian baking soda is "uber-soda" LoL...
I did manage to salvage it by scooping it out and into another pan, but it did create a holy mess in my oven. Thank goodness I always line my oven racks!
I did manage to salvage it by scooping it out and into another pan, but it did create a holy mess in my oven. Thank goodness I always line my oven racks!
Susan W.
February 21, 2013
Hi.. i have had this same issue with many breads/cakes like this. The issue is actually an Elevation problem. I live in Western Nebraska, and.. the elevation here is 4049 ft! what works else where... has to be adjusted for here... and.. sometimes those adjustments work... other times...what worked perfectly last time (after extremely careful note taking) this time ends up doing the volcano-thing in my oven.
Susan W.
February 21, 2013
I am originally from Northern Calif. The elevation there is 572 ft. I had NEVER had my banana bread (handed down from Grandma) or any other bread/cake, do the volcano thing in my oven till i moved here. After 11 years of living here, and LOTS AND LOTS of research, i STILL have the problem occasionally. I think it may also have to do with the atmospheric conditions on that day.. HIGH/LOW air pressure systems sitting over head.
sstiavetti
November 23, 2012
I used 1/2 sour cream and did not find this cake greasy at all. Heavy, a little. Dense, just a touch. But not greasy. It got rage reviews on T-day.
Sunchowder
November 23, 2012
I made this cake yesterday and it was fabulous! I did not find it greasy at all. I used canola oil, it is a rich, sweet and fabulous cake. I would make this again anytime.
Mindalita
November 23, 2012
There has got to be a way to save this cake - I really wanted to love it but was mighty disappointed with the outcome. I agree with many of you who noted that reduced oil would be a good idea. The top of the cake tasted downright greasy. It was also as heavy as two bricks. Think I will try adding of jogurt, sour cream, buttermilk and/or applesauce to lighten it up and degrease it on the next go-round.
Kristen M.
November 23, 2012
Mindalita, sorry to hear it -- what kind of pan did you use? I've always had the best results with a tube pan.
Mindalita
November 24, 2012
Strange that I had such poor results. Kristen - I used a gugelhupf/patterned bundt pan. I wonder if the type of oil I used caused the problems...I used 2/3rds sunflower and 1/3 peanut because I didn't have enough sunflower oil. Maybe the two together just didn't jive.
mccannjl
November 22, 2012
I tried half oil and half applesauce--result was very dry cake! I will try again with more oil.
sstiavetti
November 22, 2012
I just made this with the following changes:
1 1/2 cups whole wheat flour
1 1/2 cups cake flour
1 cup oil
1/2 cup sour cream
Great recipe!
1 1/2 cups whole wheat flour
1 1/2 cups cake flour
1 cup oil
1/2 cup sour cream
Great recipe!
sstiavetti
November 22, 2012
Oh, I also didn't add raisins. I will try it again adding in some almond flour and reducing the sugar by 25%.
looseid
November 21, 2012
I usually take liberties with decreasing the sugar, especially if there are raisins and fruit involved in the recipe. I used 1/2 c less sugar and because I didn't have raisins in the house I put in 1/2 c of ranier cherries and 1/2 c of dates. There was a perfect caramel sweetness from the dates and tartness from the cherry mix. I'm sure there are many more possibilities to this wonderfully forgiving recipe.
sstiavetti
November 22, 2012
Good idea! I was thinking of cutting down the sugar with the other subs that I listed above.
Ascender
November 21, 2012
This is especially wonderful if you use UNtoasted sesame oil instead of cheap vegetable oil. The sesame flavor isn't detectible, but it enhances the spicy sweetness of the cake. Don't make the mistake of using toasted sesame oil, however!
TheWimpyVegetarian
November 21, 2012
This looks great!! I've been playing with an apple cake with dates and coconut flour for a couple of weeks now, and still don't have the texture right. I'm using coconut oil, and am going to try some tips from this great sounding cake. Love it!
mscocolat
November 21, 2012
I have been wondering if we can add chia seeds to recipies to replace some of the sugar, rather than just cutting back on the sugar. Usually recipes need the sugar for volume as well as sweetness. I usually cut the sugar by half, but sometimes it has a detrimental affect on texture etc. Any thoughts?
tamater S.
November 21, 2012
Anna Van, when I get around to this recipe, I intend to cut the oil in half, using coconut oil, and for the other half, apple sauce or yogurt. The first thing I thought of when I read this recipe, was the old 70's - 80's carrot cake recipes using so much oil.
AnnaVanLenten
November 21, 2012
Can I reduce the amount of oil in exchange for equal amount of yogurt or applesauce? If so, how much and still have a tasty cake?
bettybites
November 21, 2012
Has anyone tried using coconut oil?
simonsez61
November 21, 2012
I use coconut oil in most baking recipes, even when they call for butter. no reason it wont work here.
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