I am on a search for “the” apple cake recipe. I am still not there, but this one comes close – chock full of apples, raisins and walnuts – it is delicious!
It is perfect for Hanukkah, since it is an oil-based batter. That helps give it a crisp outside with moist inside. I love that combination of textures.
I think the only change I will make to the recipe is to chunk the apples instead of leave them as thick slices. I think the cake slices may look a little neater. But when it tastes this good, who cares!
Teddie’s Apple Cake
from Amanda Hesser
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 (from Fifer Orchards)
1 cup chopped walnuts
1 cup raisins
Directions
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.
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. 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 (also great with ice cream!).
Serves 8-10
Andrea's Garden Cooking 