In a modern world of Cinnamon Hot Pockets and Pecan Pie Pringles, apple-picking is one of the few agricultural rituals we can all still get our hands into. This cake — a classic from 1973 — is a godsend to anyone who has overloaded at the pick-your-own orchard or overbought at the farmers’ market. Like many simple cakes, this one uses neutral oil that lets the fruit flavor come through, rather than show-offy butter.
Ingredients
- Butter for greasing pan
- 3 cups flour, plus more for dusting pan
- 1 ½ cups vegetable 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
- 1 cup chopped walnuts
- 1 cup raisins
- Vanilla ice cream (optional)
- Nutritional Information
Nutritional analysis per serving (8 servings)
945 calories; 53 grams fat; 4 grams saturated fat; 0 grams trans fat; 31 grams monounsaturated fat; 14 grams polyunsaturated fat; 112 grams carbohydrates; 4 grams dietary fiber; 68 grams sugars; 10 grams protein; 69 milligrams cholesterol; 479 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 8
Preparation
- 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 and raisins 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.
1 hour 30 minutes
Dining and Cooking