Remember when I made cupcakes?
That was a little while ago, I started baking cupcakes in a quasi-commercial capacity almost a year ago, and I did so for about 4 months. Then, when all was said and done, I was completely burned out on baking tiny cakes. I can count on one hand the number of times I’ve made cupcakes since the farmers’ market ended late last summer- 3.
That doesn’t mean I don’t like cake anymore. It just means I don’t like making small ones.
What I fancy these days is the everyday cake. Remember when your mom made cake that was always available under a glass dome and when you came home from school you would pour yourself a big glass of milk that your dad had gotten from the cow that morning? Well, I don’t. But I’m trying to create that false sense of nostalgia that we all have when we see certain advertisements… or maybe that’s just because I took an advertising class in college that contributed heavily to an existential crisis.
If anyone wants to send me a nice milk-glass cake pedestal and glass cake dome, I would be ever-grateful. And I’ll send you a cake.
This cake is a delicious any-time, every-day cake. It can serve as a breakfast-y coffee cake since it has both fruit and nuts, but also is accompanied very well by a scoop of vanilla ice cream. I might also put a plug in for The Essential New York Times Cook Book, if you’re like me and you like the NYT and compulsively check their food section every day (well, at least until they started charging to look at their paper online), you’ll love this book. It’s got great recipes, but also gives a wonderful history of food in the USA.
Teddie’s Apple Cake- Adapted from The Essential New York Times Cook Book
- 3 c all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 1/2 c vegetable, canola or other light oil
- 2 c sugar
- 3 large eggs
- 1 tsp vanilla
- 3 c peeled, cored, and chopped apples
- 1 c chopped walnuts
- 1 c raisins
- Vanilla ice cream for serving (optional)
Preheat oven to 350 degrees. Butter and flour a 9-inch cake pan (I found that a deeper spring-form pan works great) and set aside.
Whisk together flour, salt, cinnamon and baking soda
Beat oil an sugar together in a mixer with paddle attachment for about 5 minutes. Beat in eggs and vanilla until the mixture is creamy.
Stir in the dry ingredients until just blended.
Add apples, walnuts and raisins and stir until just combined.
Transfer the batter to the cake dish and bake for 1 hour, 15 minutes, or until a toothpick comes out clean. Cook in pan.