Teddie's Apple Cake
by Jean Hewitt
Courtesy of The New York Times
Teddie's Apple Cake, which appeared in The Times in 1973, is a typical standby of the
period. None of the ingredients are difficult to find. Most are probably already in your
pantry and the cake is designed to stay fresh for no more than a few days.
Based on oil rather than butter, it creates a light, airy crumb that's delicious while it
lasts, with walnuts, raisins and slivers of apple threading the cinnamon-scented dough.
There is no icing, and no need for one.
Note: This cake is fairly dense due to cooking with oil. A tube pan (or bundt pan) is recommended for baking, to even out the heat.
Butter for greasing pan
3 cups flour, plus more for dusting pan
1 1/2 cups vegetable oil
2 cups sugar
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).