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A portion of apple cake with apples and raisins baked from recipe for Teddie's Apple Cake, set on a colorful dessert plate held outside against the background of anemone flowers in a garden and with blue table and chairs

Teddie's Apple Cake

Perhaps, bake this sweet apple cake, representing regeneration, to celebrate Rosh Hashanah, the Jewish New Year. Or, maybe as a cake in celebration of the fall apple season to be eaten on a lazy afternoon, just because.

Course Dessert
Servings 8
Author Jean Hewitt (NYT)


  • butter for greasing pan
  • 3 cups flour, plus more for dusting
  • 1-½ cups vegetable oil (I used olive oil)
  • 2 cups sugar
  • 3 eggs
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 3 cups peeled, cored and thickly sliced tart apples, like Honeycrisp or Granny Smith. Keep slices in bath of cold water and lemon juice until ready to mix into batter.
  • 1 cup chopped walnuts
  • 1 cup raisins
  • vanilla ice cream (optional)


  1. 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.

  2. Sift together 3 cups of flour, the salt, cinnamon and baking soda. Stir into the batter. Add the vanilla, apples, walnuts and raisins and stir until combined. Batter will be quite thick, and you may need to add these last ingredients by hand.

  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.

    Whole cake baked from recipe for Teddie's Apple Cake, with one large slice cut out and on colorful plate in foreground with fork on plate, on wooden table. A bit of the cake mold is to the right in the background.