Friday, May 21, 2010

The Apple of My Eye

Forget about keeping the doctor away- you should make sure you keep everyone else away so you can have this cake all to yourself.  Teddie’s Apple Cake- this recipe was a Sunday New York Times Magazine recipe when I was in college and just starting to bake. I have made it countless times since then, and it is still one of my all time favorite cakes- it never fails to get rave reviews.  The cake is easy to make- does not require an electric mixer- and is full of apple chunks, cinnamon and raisins held together by a moist, flavorful cake with a crunchy, chewy exterior.  

Teddie’s Apple Cake from the New York Sunday Times Magazine circa 1972
1 ½ cups corn oil or canola oil
2 cups granulated sugar
3 large eggs
3 cups flour
1 teaspoon baking soda
1 ½ teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon ground cloves
1 teaspoon vanilla extract
½ teaspoon pure almond extract
3 large red delicious apples, peeled, cored and cut into chunks
1 cup golden raisins
confectioner’s sugar for dusting

Preheat oven to 350 degrees.  Generously grease and flour a 10 inch bundt pan.

In a large mixing bowl, beat together the oil and sugar.  Add eggs and beat until creamy.  In another bowl whisk together the flour, baking soda, cinnamon, nutmeg and cloves and then add to egg mixture.  Stir in vanilla and almond extracts. Mix in apple chunks and raisins until incorporated throughout batter.  Batter will be very thick.  Spoon batter into prepared pan.  Bake 60 to 75 minutes until cake tester inserted in center comes out pretty clean. (time may vary slightly depending on your oven).  Let cool in pan on wire rack for 30 minutes.  Remove from pan and finish cooling on wire rack.  As the cake cools, the crust gets a little crunchy which is essential for the full flavor of the cake.  When completely cool, dust with confectioner’s sugar. ((post by susan))

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