Cooking With My Mama: Teddie’s Apple Cake
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Is it sick that shortly after dinner, often when I’m still full, I start looking forward to breakfast? It is a little, isn’t it? Well, this isn’t any old breakfast. It’s a little something called Teddie’s Apple Cake, a treat my mother introduced me to, one I know you’ll all also enjoy.
The recipe for Teddie’s Apple Cake first appeared in The New York Times in 1973, and Amanda Hesser republished the recipe in 2007. Who Teddie is remains a mystery, but that’s beside the point. Teddie made a damn good cake, and for that we should be thankful.
Made with oil not butter, this cake is super moist and seems to get better by the day (not unlike another favorite cake of mine). But what I love most about this cake is the crispy top crust, similar to that of a really good brownie.
I prefer this apple cake for breakfast — it’s such a treat with my coffee — but the recipe suggests serving it with vanilla ice cream, so it certainly could be served for dessert. Just know that whenever you serve it, it will be a hit, and don’t hesitate to make it a few days in advance if you’re planning on serving it for company — it stays moist and delectable days after it is baked.
I should note that the title of this post is a little misleading. I took no part in the preparation of this cake, only the eating. My mom came to town to meet Graham, her newest grandson, and to keep me well fed in the process. I could get used to this sort of thing. No cooking, no cleaning, just eating. Hmmmmmm.
PS: Balzano Apple Cake.
Mom in town to meet Graham, my newest bun out of the oven.
This cake gets better by the day. If you’re preparing it for a weekend brunch, don’t be afraid to make it a day or two in advance. It will be delectable and moist days after baking.
- Butter for greasing pan
- 3 cups (384 grams) flour, plus more for dusting pan
- 1 1/2 cups (317 grams) vegetable oil
- 2 cups (400 grams) sugar
- 3 eggs
- 1 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 3 cups peeled, cored and thickly sliced apples, such as Honeycrisp or Granny Smith*
- 1 cup chopped walnuts (I omit)
- 1 cup raisins (I omit)
- Vanilla ice cream, for serving, optional
*I’ve used a mix of Fuji, York, and Cameo with success — use whatever you have on hand or whatever variety you prefer to bake with
- Preheat oven to 350ºF. 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. 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.
- Prep Time: 15 minutes
- Cook Time: 1 hours 15 minutes
- Category: Cake
- Method: Oven
- Cuisine: American
Keywords: Teddie’s, apple, cake, fall, baking, brunch, dessert