Happy Fall, friends! It is peak apple season here in New Hampshire and like the rest of New England we can’t get enough. I keep buying huge bags from my favorite local farmer (where I get my eggs, vegetables and flowers all summer) and I have to go back and get more because we’ve eaten them all.
I have some healthy recipes for you coming, but I thought I would just start with this Apple Cake that originated in the NY Times Cooking section and found its way to Alexandra Cooks, and then into my kitchen with our twins. They love to cook! We make a lot of muffins and cookies, but they got very excited when I asked if they wanted to make Apple Cake. We have no idea who Teddie is though.
I really wanted to try it because it sounded similar to the blueberry cake I posted about last summer that was a recipe my mother in law makes often for family get togethers. I have really grown to love how a fruit cake is just as good with coffee in the morning as it is with ice cream for desert. And that is just what Alexander said she loved about this cake too.
Turns out it is fall in a slice of cake.
So moist, sweet, and filled with the warm spices of cinnamon. And I added a twist from what what we love about the blueberry cake which is to sprinkle cinnamon sugar on top. It makes it slightly crunchy with a sugary cinnamon crust. I highly recommend.
As I was making this I thought of a ton of variations – it would be so easy to triple this recipe and put it on a big sheet pan to feed a crowd. It would also be great with a drizzle of a maple frosting, but it is so simple and moist on its own and really lets the apples shine.
This recipe made me want to invite neighbors over and sit down and chat and drink coffee. It is the perfect thing to make for a neighbor or a get together (still so glad we have those now! I don’t take them for granted!). Or just make it for your crew for dessert.
Teddie’s Cinnamon Apple Cake
- Butter for greasing pan
- 3 cups(384 g) flour, plus more for dusting pan
- 1 1/2 cupsvegetable oil
- 2 cups sugar (+2 Tablespoons for topping)
- 1 teaspoon salt
- 1 teaspoon cinnamon (+ 1/2 teaspoon for topping)
- 1 teaspoonbaking soda
- 1 teaspoon vanilla
- 3 cups peeled, cored and thickly sliced tart apples, I used Cortland & they were great*
- 1 cup chopped walnuts (I omit)
- 1 cup raisins (I omit)
- Vanilla ice cream, for serving, optional
*Alexandra used a mix of Honeycrisp, Granny Smith, Fuji, York and Cameo with success — use whatever you have on hand or whatever variety you prefer to bake with.
- 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 (if using) and raisins (if using) and stir until combined.
- Transfer the mixture to the prepared pan. Mix together the 1/2 teaspoon cinnamon and 2 Tablespoons sugar and sprinkle it over the top. 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.
Recipe from NY Times via Alexandra Cooks.