Teddie’s Apple Cake

We blog about this recipe here.

Teddie's Apple Cake

Adapted from the recipe published in 1973 in the NYTimes. Sadly, no one seems to know who Teddie was.

  • 3 c flour, plus more for dusting pan
  • 1 1/2 c vegetable oil
  • 2 c sugar
  • 3 eggs
  • 1 1/2 tsp Diamond kosher salt
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 3 c peeled, cored and thickly sliced tart apples, like Honeycrisp or Granny Smith (the original recipe calls for Golden Delicious, but we definitely don’t recommend them); about 1/4″ thick slices work.
  • 1 c chopped walnuts
  • 1 c raisins (optional)

Preheat oven to 350 degrees.

Butter and flour a 9-inch tube pan (a bundt pan will work too but may require slightly longer baking). Beat the oil and sugar together in a mixer until they’re very well blended, which may take several minutes. Add the eggs and beat until the mixture is creamy.

Whisk together 3 cups of flour, the salt, cinnamon and baking soda. Stir into the batter. Add the vanilla, apples, walnuts and raisins (if you’re using them) and stir until combined (note: this is a VERY thick batter and will take muscle to stir it – or a stand mixer).

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 (or an instant-read thermometer inserted into the center of the cake registers about 210 degrees F). Cool in the pan before turning out. Serve at room temperature with vanilla ice cream, if desired.

Recipe brought to you by BigLittleMeals.com and Andy and Ann.
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