I wrote not long ago, that I was pining for the Puopolo’s Pesto recipe. Well….I got it. And let me just say – it was worth waiting for (and lived up to the hype!) I need to be born Italian in my next life. In any case, I am sworn to secrecy (Louis is serious about this) and in deference to Helen & Lou Puopolo who perfected the recipe over the years (they even snubbed the Pesto they had in Italy compared to their own), I accept my vow of silence.
“Having said that – Rachel and Louis quite simply exceeded expectations yesterday. It is actually a recipe that they found in the NY Times – which reprinted this recipe from 1973. It’s been a while since I’ve seen a bundt pan (and in an Italian kitchen no less!). All I have to say – this cake is heavenly. Pure perfection. Moist and rich, yet light and velvety. Rachel and Louis added pecans to the mix – and I am going to follow it word for word. I was going to make some apple pie for the Holy American Thanksgiving, but I think Teddie’s – I mean Rachel and Louis’ – Apple cake just bumped it out.
To see the NY Times article (with a gorgeous picture of this cake) click here.
1973: Teddie’s Apple Cake
This recipe appeared in The Times in an article by Jean Hewitt.
Butter for greasing pan
3 cups flour, plus more for dusting pan
1 1/2 cups vegetable oil
2 cups sugar
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
3 cups peeled, cored and thickly sliced tart apples, like Honeycrisp or Granny Smith
1 cup chopped walnuts
1 cup raisins
Vanilla ice cream (optional).
1. Preheat oven to 350 degrees. 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.
2. Sift together 3 cups of flour, the salt, cinnamon and baking soda. Stir into the batter. Add the vanilla, apples, walnuts and raisins and stir until combined.
3. 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.