The apple and raisin cake is a soft, simple, and delicious dessert that smells like home. For the base, I used my 5-minute cake, so you only need two bowls and a hand whisk to create a soft and creamy mixture to which you add apples and raisins.
The apple cake is the queen of autumn, and I prepare it very often. On the blog, you can find many apple-based recipes that I have compiled into collections, but one of my favorite recipes is the apple and cream cake, a cloud!
To make an excellent apple cake, I recommend using Renette or Golden apples, two slightly tart varieties that hold up very well to baking. At this time, the new apples that remain very firm and compact, perfect for making apple cake, are already on the market.
Here are some other variants to try:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 8People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 260.84 (Kcal)
- Carbohydrates 45.21 (g) of which sugars 25.28 (g)
- Proteins 4.34 (g)
- Fat 8.15 (g) of which saturated 2.05 (g)of which unsaturated 5.56 (g)
- Fibers 1.80 (g)
- Sodium 14.62 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/8 cups all-purpose flour
- 3/4 cup sugar
- 2/3 cup peanut oil (or 6 tbsp of very soft butter)
- 3/8 cup milk
- 2 eggs (medium)
- 1 packet baking powder
- 1 tsp vanilla extract
- 1 tsp lemon zest (grated)
- 3/4 cup raisins
- 3 Golden Delicious apples (medium, about 1 lb)
- 2 tsp butter
- 2 tsp all-purpose flour
- 1 1/2 tbsp vanilla powdered sugar
Tools
- 2 Bowls
- 1 Cake Pan springform, 9 1/2-inch diameter
- 1 Hand Whisk
- 1 Sifter
- 1 Scale
Steps
Wash the raisins well and place them in a bowl covered with lukewarm water to soften.
Wash the lemon very well under running water, grate the zest and set aside.
Wash the apples, peel them, and cut two into 1/4-inch slices and one into small cubes, set aside (I put them in the fridge to prevent browning).
Butter and flour the 9 1/2-inch pan.
In a bowl, beat the eggs with sugar using the hand whisk, add the oil, milk, vanilla, and lemon zest.
In the other bowl, sift the flour with the baking powder.
Pour the liquid ingredients into the bowl with the dry ingredients, mixing with the whisk to obtain a homogeneous batter.
Drain the water from the raisins and squeeze them well, place them between two sheets of kitchen paper to remove any water traces.
Flour the raisins (except for a tablespoon you will use for garnish) and add them to the batter along with the diced apple. Mix well.
Transfer the batter to the cake pan. Distribute the apple slices over the batter and garnish with the reserved raisins.
Bake the cake in a preheated static oven at 350°F for about 45-50 minutes.
Perform the toothpick test to check doneness; if necessary, extend the baking time by a few minutes, being careful not to overbake, or the cake will become dry.
If the cake’s surface tends to darken too much, cover it with a sheet of aluminum foil.
The apple and raisin cake is ready; let it cool before removing it from the pan, place it on the serving dish, sprinkle with powdered sugar, and serve.
Tips
Storage
The apple and raisin cake can be stored in the fridge for 3-4 days; I personally prefer to keep fruit cakes in the fridge and let them sit at room temperature for 30 minutes before serving.
If you wish, you can also store it at room temperature but no more than 2 days because the fruit will tend to spoil and change flavor.
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