The Strudel Plumcake with apples, walnuts, and raisins is a delicious dessert easy and quick to prepare, really tasty! The aroma and taste of this cake are reminiscent of a freshly baked strudel.
It’s rich, moist, delicious, great not only for breakfast or snack but also to enjoy at the end of a meal with a good cup of coffee. Or it can be accompanied by a scoop of ice cream, even during holidays and celebrations, thanks to its rich and generous filling.
The strudel-flavored plumcake is butter-free and milk-free, making it suitable for those intolerant to lactose, like most of my desserts.
It can also be prepared using a classic cake or bundt pan. What matters is the taste and aroma of this wholesome and genuine dessert.
It is made with simple ingredients. Flour, eggs, oil, water, sugar, baking powder. Then, to resemble strudel, it is enriched with cinnamon, apples, walnuts, and raisins.
It keeps for days and can also be frozen to avoid unnecessary waste. At the end of the article, you will find tips and possible replacements. A little gift awaits you too ❤️
If like me, you love plumcakes, don’t miss this rich collection of recipes to prepare deliciously fluffy plumcakes like a cloud!
But now, no more chit-chat! Let’s prepare together the Butter-Free and Milk-Free Apple Plumcake with Raisins and Walnuts.
Other recipes I recommend you don’t miss!
- Preparation time: 15 Minutes
- Portions: about 10 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs (medium whole)
- 180 g brown sugar (or granulated)
- 90 g vegetable oil
- 180 g water (or milk)
- Half teaspoon ground cinnamon (or lemon zest)
- 280 g all-purpose flour
- 1 packet baking powder for desserts
- 50 g raisins (dehydrated)
- 40 g walnuts (or pine nuts or other nuts as desired)
- 2 apples
Tools
- Bowls
- Mixer
- Spatula
- Loaf Pan
Steps
Cut the apples into small pieces, put them in a container, and drizzle with the juice of one lemon to prevent them from browning.
In a bowl, beat the eggs with the brown sugar (or granulated if you prefer) for a few minutes.
You should obtain a fluffy and foamy mixture. Then add the vegetable oil and mix, followed by the water (or milk).
Flavor with ground cinnamon to give the taste and aroma similar to a typical strudel.
If you don’t like cinnamon, you can replace it with lemon zest.
Finally, incorporate the flour and baking powder using a sieve. Mix well until you get a smooth, lump-free batter.
Add the walnuts, previously chopped with a knife.
Add the well-drained raisins (you should first soften them in some water or water and rum).
Finally, add the apples (already cut and drained from the maceration juice). Mix everything with a spatula.
Line a 28 cm loaf pan with parchment paper (or oil and flour it) and pour the batter inside.
Sprinkle the surface with brown sugar and bake in a preheated static oven at 350°F for about 50 minutes.
The cooking time varies from oven to oven, so after the time has passed, do the toothpick test; if it’s dry, remove it from the oven.
Once ready, let it cool completely. Then cut the plumcake into slices and let yourself be captivated by its wonderful aroma!
Rich, moist, incredibly delicious, the perfect dessert to indulge in a treat!
I hope you enjoyed this recipe! Let me know in the comments if you try it! See you next time!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
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FAQ
Can I replace sugar with erythritol?
Yes, of course, anyone who wants can replace sugar (granulated or brown) with erythritol. The conversion to remember for any occasion is this: 100 grams of sugar = 120 grams of erythritol. So in this case, you can use 220 grams of erythritol.
I don’t have a loaf pan, how can I substitute it?
Don’t worry! We can prepare the strudel-flavored plumcake using any type of pan, such as those for bundt cakes, classic cakes, muffins, etc. With the quantities indicated, medium-sized desserts can be prepared, so I recommend using pans of 22-24 centimeters (round, rectangular, or square, it doesn’t matter). If you want to use muffin pans, the number of cups varies based on their size. More than 12 will definitely be needed.
My oven only has a convection mode. What can I do?
No problem! You can bake your dessert in a convection oven at the same temperature, and if you notice that the surface is too dark compared to the rest of the dessert halfway through baking, cover it with parchment paper. Around 40 minutes, do a quick test, and if it’s cooked, remove it without touching it until it cools.
I don’t like raisins, are they essential?
Absolutely not! Raisins, as well as walnuts, are not essential, so those who cannot or do not want to eat them can omit them. Of course, walnuts can be replaced with other nuts as desired (pine nuts, hazelnuts, or almonds). While raisins can be replaced with chocolate chips.
How long does this plumcake with apples, walnuts, and raisins last?
It stays soft for days, the important thing is to cover it with a cake dome. If the room temperature is too warm, you can also store it in the fridge. Regarding freezer storage, it can be done safely, always using airtight containers. As always, I recommend slicing it in advance so when you take it out, you only have to defrost the number of slices you actually need, and you can leave the others in the freezer.
Can I replace all-purpose flour with gluten-free flour?
Yes, but I recommend adding it little by little so you can adjust if you need less or a few more tablespoons. The gluten-free flours you can use are already packaged ones found in the supermarket, or you can use a mix of rice flour and potato starch.
