Teddie's Apple Cake Recipe

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Teddie's Apple Cake
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Ingredients
12
Count
Nutrition
654
Calories
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Ingredients:

Directions:

  1. 1. Heat the oven to 350 degrees. Butter and flour a 9-inch tube pan. Sift together the flour, salt, cinnamon, and baking soda.
  2. 2. Beat the oil and sugar together in a mixer with a paddle (or in a bowl with a hand mixer) for 5 minutes. Add the eggs and beat until the mixture is creamy. Stir in the dry ingredients. Add the vanilla, apples, walnuts, and raisins and stir until combined.
  3. 3. Turn the batter into 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.
  4. 4. Serve with vanilla ice cream, if desired.
  5. Cooking notes: If mixing the batter in a mixer, use a paddle attachment and turn the speed to low once you add the flour mixture, or the texture of the cake will be tough. Even better, mix the rest by hand.
  6. The recipe called for Red Delicious or McIntosh apples, but I’d recommend a variety that’s brighter in flavor and firmer in texture, such as a Honeycrisp, Macoun, or Granny Smith.
  7. The apple slices can be halved if you want a more uniform texture.
  8. This cake can be eaten at any time of day, including breakfast. If you serve it for dessert, the recipe suggested a scoop of vanilla ice cream on the side. I prefer to whip 1/2 cup of heavy cream to soft peaks, then fold in crème fraîche to taste.
  9. Readers: I most recently baked this cake for Thanksgiving 2004. There was a small piece left over and several days later (it keeps beautifully), I wrapped it in aluminum foil and took it to NYC for my son and daughter-in-law. He took it from me and started looking around his kitchen. When I questioned him, he said he had to hide it from his wife.
  10. Rochelle Rogers-Lippin, Huntington, NY, letter
  11. SEPTEMBER 30, 1973: JUST DESSERTS, BY JEAN HEWITT. RECIPE BY TEDDIE. —1973
  12. Reprinted from THE ESSENTIAL NEW YORK TIMES COOKBOOK by Amanda Hesser. Compilation copyright (c) 2010 by The New York Times Company and Amanda Hesser. Recipes and reprinted text copyright (c) 2010 by The New York Times Company. Used with permission of the publisher, W.W. Norton & Company, Inc.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 653.66 Kcal (2737 kJ)
Calories from fat 226.67 Kcal
% Daily Value*
Total Fat 25.19g 39%
Cholesterol 69.75mg 23%
Sodium 487.73mg 20%
Potassium 573.89mg 12%
Total Carbs 94.74g 32%
Sugars 35.41g 142%
Dietary Fiber 7.52g 30%
Protein 18.62g 37%
Vitamin C 3.7mg 6%
Iron 3.3mg 18%
Calcium 64.6mg 6%
Amount Per 100 g
Calories 313.81 Kcal (1314 kJ)
Calories from fat 108.82 Kcal
% Daily Value*
Total Fat 12.09g 39%
Cholesterol 33.49mg 23%
Sodium 234.15mg 20%
Potassium 275.51mg 12%
Total Carbs 45.48g 32%
Sugars 17g 142%
Dietary Fiber 3.61g 30%
Protein 8.94g 37%
Vitamin C 1.8mg 6%
Iron 1.6mg 18%
Calcium 31mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.4
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

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