• Cook with Love and Kosher Salt

     

teddie’s apple cake

I brought this apple cake to my friends  house the other night for dessert.  Well, I brought the apple cake and my fudgy brownies because I didn’t know if they were chocolate or fruit fans. Turns out they are both.  Lucky me…lucky them!  Laura said delicious!  And added – this looks like a cake but tastes like a pie!  And she is right.  This cake forms a delicious crumb on the top that I could just shave off and gobble up.  But I try to eat it piece by piece and not just the crunchy top.  My mother sent me this recipe via her friend Sally who said that yummy is an understatement.   Sally has the original recipe that was printed  in the NYT Magazine from 9/30/73!  (36 years ago today!)  My chocolate-loving son Andy thoroughly enjoyed this cake after school (who wouldn’t?)  Dress the cake up with vanilla ice cream and caramel sauce for a Saturday night dessert.

teddie’s apple cake (adapted from the NYT Magazine 9/30/73
1 1/2 cups oil (veggie or canola)
2 cups sugar
3 eggs
3 cups four (about 18 oz.)
1 teaspoon kosher salt
1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ground cloves (have fun here and add spice to your taste…I did)
1 teaspoon baking soda
1 1/2 teaspoon vanilla
3 cups peeled, cored and thickly sliced apples (a firm apple is good here)
1 cup chopped walnuts ( I like to toast these first – 5-8 min in 350 oven – but optional)
3/4 cup raisins

Pre-heat oven to 350 degrees and butter and flour a nine inch angel food pan.

Whisk together the flour, salt, spices and baking soda and set  aside.

In electric mixer (or hand held) beat together the oil and sugar – then slowly add eggs one at a time and the vanilla and beat until the mixture is creamy.  Gently stir the flour mixture into the batter and blend half way – then add remaining ingredients and mix until just incorporated.

Pour into prepped pan and bake for about an hour and 10-20 minutes.  As usual – try not to over bake.  Check the cake after 50 minutes to gage how it is doing and then check every 10 to 7 minutes – and toward the end every 5-3 minutes thereafter to pull it when just cooked.

Pin It

4 Comments

  1. Suzanne

    7 years ago

    Looks delish, and even dairy-free for my lactose intolerant boys! 🙂

    Reply
  2. admin

    7 years ago

    yes and mine 🙂

    Reply
  3. Amy K.

    7 years ago

    Made the apple cake again today with fresh picked apples – delicious!!!

    Reply

Leave a comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

*

  • Subscribe!