Summary: This is my version of a wonderful recipe, Teddie's Apple Cake, that I found on Food 52. It's incredibly moist, perfectly spiced, and as good for breakfast and a snack as it is for dessert!
Yield: 1 cake
- 2 cups all-purpose flour
- 1 cup whole wheat pastry flour
- 3/4 - 1 cup vegetable oil
- scant 1/2 cup olive oil
- 1 cup regular sugar
- 1/2 cup brown sugar
- 3 eggs
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 2 large, peeled, cored, and thickly sliced tart apples like Honeycrisp or Granny Smith
- 3/4 cup chopped pecans
- 1/2 c raisins
Preheat oven to 350° Fahrenheit. Prepare a tube or angel food cake pan by buttering and flouring it or spraying it generously with spray oil.
In a standing mixer fitted with the paddle attachment, beat together the oils and sugars for about 5 minutes, until it looks thick and creamy and well-combined. Add the eggs and beat until the mixture is creamy. In the meantime, sift together the flours, salt, cinnamon and baking soda.
Remove the bowl from the mixer, and using a wooden spoon or strong spatula, stir in the dry ingredients mix. Then add the vanilla, apple slices, pecans and raisins and gently fold everything together.
This is a thick batter so don't fret if it seems stiff.
Pour into prepared pan, trying to evenly distribute the apples, pecans and raisins. Bake 55-70 minutes, until a toothpick inserted into the center comes out clean. Let the cake cool in the pan and then turn out onto a serving plate. I flip it back over so the crispier side is up. Dust with powdered sugar if you like, and serve with whipped cream or ice cream. Or a cold cup of milk, or some coffee or tea, or just eat it off the plate because it's good! Teddie's apple cake