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 .
PPS: 9 Apple Recipes to Make this Fall
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.
Description
- 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
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 .
PPS: 9 Apple Recipes to Make this Fall
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.
Description
- 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
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 .
PPS: 9 Apple Recipes to Make this Fall
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.
Description
- 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
Description
- 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
Find it online : https://alexandracooks.com/2011/11/16/cooking-with-my-mama-teddies-apple-cake/
I had two goals when this project began: One, to bring order to Ella’s play area. And two, to find a purpose for three old farm crates collecting dust in my basement. By fastening wheels to the crates and fitting them with linen storage baskets, I had hoped to accomplish both. Alas, until I can locate baskets measuring 10x16x13-inches, it seems Ella’s play area will remain a disaster.
On the plus side, my kitchen looks a little brighter thanks to a bucket of ranunculus and a stack of my favorite cookbooks. For the time being, it’s a compromise I can handle.
So, ranunculus. Am I the last person on the planet to learn of these flowers? They are so beautiful! I have my aunt, a talented artist , florist, beekeeper and stand-up paddle boarder to thank for bringing by this arrangement. It’s such a treat to walk into my kitchen these days. I think I’ll have to get more for my Thanksgiving table. Incidentally, if you are interested in encaustic painting (or art in general), check out my aunt’s website: georgianassikas.com .
Happy Thanksgiving Week Everyone!
Farm Crate Bookshelf/Flower Pedestal
What you need per crate:
1 piece wood about 1/2-inch thick (measure the side of your crate and make sure the piece of wood is smaller than the side)* 4 wheels screws for the wheels (I used 1/4-inch screws — just make sure they are smaller in thickness than the wood) liquid nails an electric drill makes for fast assembly
*I bought a big sheet of wood and had the people at Lowe’s cut it to fit my crates.
OK, this isn’t rocket science, and there are plenty of ways to craft this movable shelf, but this is what I did: Using my electric drill, I screwed four wheels to the bottom of the cut piece of wood. Once they were attached, I glued the piece of wood to the side of the crate using liquid nails. You could probably screw the piece of wood with the wheels directly to the crate, but I was afraid the wood on my crate would split, so I opted for liquid nails. And that’s it!
