Food and Recipes

Teddy’s Apple Breakfast Cake

Teddy's-Apple-Breakfast-CakeWe copied the recipe for this great cake back in the 1970’s from the New York Times and it became a family favorite.  It has since been reprinted in Amanda Hesser’s Essential New York Times Cookbook, apparently an all-time favorite with Times readers as well.  We serve it for breakfast in the fall, always to rave reviews. (It also makes a great dessert, served with vanilla ice cream). In case you don’t have the cookbook, here’s the recipe.

Teddy’s Apple Cake
3 cups all-purpose flour
1 tsp salt
1 tsp ground cinamon
1 tsp baking soda
1 1/2 cups peanut, vegetable, or corn oil
2 cups sugar
3 large eggs
1 tsp vanilla extract
3 cups peeled, cored, and thickly sliced apples
1 cup chopped walnuts
1 cup raisins

1. Heat oven to 350. Butter and flour a 9-inch tube pan. Sift together the flour, salt, cinnamon, and soda.
2. Beat the oil and sugar together in a mixer for 5 minutes. Add eggs and beat until creamy. Sir in dry ingredients. Add remaining ingredients and stir until combined.
Turn batter into prepared pan. Bake for 1 hour and 15 minutes, until toothpick inserted in the center comes out clean.  Cool in the pan before turning out.

4 thoughts on “Teddy’s Apple Breakfast Cake

  1. JT on said:

    Tom – This looks incredible. Another friend recommended it as well. Silly and small question – regular or white raisins? White are always sweeter.

  2. Tom on said:

    We usually use dark raisins, but white should work fine — perhaps better.

  3. Tom on said:

    Oops! I just checked with Carolyn, whoo says she recommends dark raisins, precisely because they aren’t so sweet, and the cake is already sweet enough! What do I know?

  4. JT on said:

    Thanks, Tom. I ready for Teddy’s. I really appreciate your’s and Carolyn’s input. Your B&B looks incredible.

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