Wanted to try something new and although apple cakes have been tried and tested in my kitchen, I never say no to trying a new one, especially when it comes highly recommended (from the NY Times!)
This cake is a keeper! The apples keep the cake moist, the cinnamon spices things up gently and the walnuts almost caramelize. Buttery, sweet goodness. Yum!
Cant wait for round two of this cake. Perfect for all occasions.
Make the recipe as written below. It can sit for 2 days prior to eating…makes it even better I would say.
Teddie’s Apple Cake
Yield = 1 bundt pan, serves 8 to 10
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 Granny Smith
1 cup chopped walnuts
1 cup raisins (I omitted)
Vanilla ice cream (optional, depending on whether you choose to eat it for breakfast, afternoon tea or dessert I guess)
1. Preheat oven to 350 degrees (175C). 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.
2. Sift together 3 cups of flour, the salt, cinnamon and baking soda. Stir into the batter. Add the vanilla, apples, walnuts (if using) and raisins (if using) and stir until combined.
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.