Now that it’s cooling off outside, I’m back to baking. This recipe first appeared in the NYT in 1973. I just discovered it, and it’s a keeper. It’s delicious! I forgot to put the vanilla in, and it still has so much flavor. I cut the sugar in recipe by a 1/2 cup but coated the pan with sugar instead of flour, which added a nice texture and light caramelization to the outside. I also soaked the raisins in rum for 1/2 hr and used combo of Honey Crisp and Granny Smith.
Teddie’s Apple Cake Recipe - NYT Cooking
By Amanda Hesser
1 hour 30 minutes
INGREDIENTS
Butter for greasing pan
3 cups 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 (optional)
PREPARATION
Step 1
Preheat oven to 350 degrees. 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.
Step 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.
Step 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 turning out. Serve at room temperature with vanilla ice cream, if desired.