Sometimes a ridiculously large cake is just the thing. With enough batter to fill my largest oven dish and a pile of apples, this one fits the bill.
I baked it for my colleagues on Thanksgiving, as a thank-you for packing my first year in Paris with laughter, excitement, ease. It feels like they have always been there, even though we have not worked through 12 months together yet. In many ways, they are the net that appeared when I leapt- into a new job, a new country, a new life.
None of this I mentioned to them. Instead, I put out large hunks of cake. They disappeared before the end of lunch hour. Fingers shiny with oil, mouths full of moist, apple studded cinnamon crumb in a crackly shell, I think they got it.
Based on Food52’s Teddie’s Apple Cake
- 3 cups flour
- 1,5 cup vegetable oil
- 2 cups sugar
- 3 eggs
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp baking soda
- 1 tsp vanilla
- 4 medium apples, peeled, cored and sliced into slivers
Preheat oven to 175 degrees Celsius.
Pour the oil into a large container, add the suger and beat with electric mixers for five minutes. Add the eggs, and beat again until creamy. Add the flour, salt, cinnamon, baking soda and vanilla and, using a spatula, mix until the flour is just incorporated. Add the apple, mix to distribute.
Line a tin/oven dish (see the original recipe for advised measurements- I just used my largest dish, which is a 25 cm square, about 7 cm high) with parchment paper. Scrape in the batter and smoothe the top. Put in the hot oven and bake for a little over an hour, until golden and a toothpick inserted in the center comes out clean.
Will keep for at least two days if you wrap it in parchment paper.