Wishing everyone a sweet and good new year! L'shana tova!
This is modified version of one of those classic NYT recipes, called "Teddy's Apple Cake," that has been tried and proven for years. The main changes I made were to substitute some of the white sugar for brown sugar, to increase the cinnamon, and to add a cinnamony/spiced crunchy topping. If you are not as big a fan of cinnamon, then maybe try cutting your use of it in half.
Teddy's Apple Cake
Adapted from the New York Times
1 1/2 cups vegetable oil
1 cup white sugar
1 cup brown sugar
3 cups all purpose flour
1 tsp salt
1 tablespoon cinnamon
1/4 tsp nutmeg (optional)
1 tsp baking soda
1 tsp vanilla
3 cups peeled, cored, thickly cut up tart apples (3 small or two large apples)
1/3 cup brown sugar
2 Tb flour
1/2 tsp cinnamon
1 Tb butter - at room temperature
Make the cake:
Preheat the oven to 350f / 176. Generously butter and flour a 9 inch tube pan, or line two loaf pans with a rectangle of parchment paper (see photos above)
- Beat the oil and sugars together with a mixer (I used a paddle attachment) for about 5 minutes.
- Add the eggs, and continue mixing until it is creamy
- Mix in the flour, salt, cinnamon, and baking soda into the batter.
- Mix in the vanilla and apple chunks, and stir until combined. Pour into your prepared pan
- Make the topping: mix all of the topping ingredients together until it resembles cornmeal. I often use my fingers to mush the butter into the cinnamon/sugar. Sprinkle this onto your cake(s) (yes this is a lot of topping!)
- Bake for about 1 hour and 15 -30 minutes, until a toothpick inserted into the center comes out clean. Allow the cake to fully cool on a wire rack, before cutting around the edges and lifting/dumping out.