1. Fall apple cake



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    Recently, my friend Jolene and her husband Joseph served an apple cake at dinner. It was delicious!

    Jolene told me it was an old 70’s recipe from the New York Times. 

    The original recipe, Teddies’ Apple Cake, appeared in The Times in an article by Jean Hewitt.


    Here is my  own current version: 


    Spray and dust a tube pan with Baking Spray

    Preheat oven to 350 F or  177C


    3 cups flour, plus more for dusting pan

    1 1/2 cups vegetable oil

    2 cups sugar

    3 eggs

    1 teaspoon salt


    11/2 teaspoon cinnamon

    1 teaspoon baking soda

    1 teaspoon vanilla


    3 cups peeled, cored and thickly sliced tart apples, like Honeycrisp or Granny Smith

    I use Macintosh apples. They are cheap, tart and melt. I also like small inexpensive Honey Crisps.


    1 cup chopped walnuts

    1 cup dried cranberries



    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 dried cranberries and stir until combined.

    Transfer the mixture to the prepared pan.


    Place the pan on a light foil lined baking sheet to keep your oven clean as these pans often drip.


     Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.