Autumn Cake.
Simple, soft, delicious.
The Autumn Cake is a very easy dessert to prepare, super soft, fragrant, and delicious with lots of chocolate chips, walnuts, diced apple and raisins, a versatile dessert because if you don’t like raisins you can omit them or add more, same for the other ingredients.
The Autumn Cake is inspired by my autumn cake, I was often asked does it have chocolate chips? and that was raisins, so I remade it by adding less raisins (but you can easily omit them), adding chocolate, a diced apple (you can also omit it) and chopped walnuts instead of the mixed nuts, I must say it’s delicious even in this version, if not more 😉
Also try:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 eggs (large at room temperature)
- 2 1/2 cups all-purpose flour
- 1/2 cup potato starch
- 3/4 cup sugar (1/2 cup for a less sweet version)
- 2/3 cup corn oil
- 1 container yogurt (125 g, at room temperature)
- 1 small glass rum
- juice of one lemon
- zest of 1 untreated lemon
- 1 pinch salt
- 1 packet baking powder (16 g)
- 1 large apple (or 2 small ones)
- 1/4 cup raisins (you can omit them if you prefer)
- 1 cup chocolate chips
- 1 cup walnut halves
Tools
- 1 Electric Hand Mixer
- 1 Stand Mixer
- 1 Mixing Bowl
- 1 Spatula
- 1 Bundt Cake Pan
- 1 Oven
Steps
Put the chocolate chips in the freezer.
Rinse the raisins and soak them in warm water.
Chop the walnuts and set them aside.
Peel the apple, remove the core and dice it, add the lemon juice and mix, set aside.
Preheat the oven to 340°F.
Butter and flour a 9.5-inch bundt cake pan.
Using an electric mixer, a stand mixer or a hand whisk, beat the eggs with the sugar and a pinch of salt.
While continuing to beat, add the oil, grated lemon zest, then the yogurt and rum.
Sift the flour with the baking powder and potato starch and add it to the egg mixture using a spatula.
Drain the raisins, squeeze them gently and dust with flour.
Add the apple dices, floured raisins, chocolate chips and chopped walnuts to the batter, mixing with the spatula.
Pour the batter into the pan.
Bake at 340°F for about 40 minutes, check the cooking with a toothpick (if cooked it should come out dry, otherwise continue baking for a few more minutes).
Let it cool, place the cake on a platter and dust with powdered sugar.
Put the chocolate chips in the freezer.
Rinse the raisins and soak them in warm water.
Chop the walnuts and set them aside.
Peel the apple, remove the core and dice it, add the lemon juice and mix, set aside.
Preheat the oven to 340°F.
Butter and flour a 9.5-inch bundt cake pan.
Place the eggs in the bowl with the sugar, a pinch of salt 50 sec.Speed 4.
Add the rum, oil, grated lemon zest and yogurt 50 Sec./Speed 3.
Add the flour, potato starch and baking powder. 30 Sec./Speed 3, spatula, gather the batter in the center and work for another 30 sec.Speed 3.
Turn off the Bimby.
Drain the raisins, squeeze them gently and dust with flour.
Add the apple dices, floured raisins, chocolate chips and chopped walnuts to the batter, mixing with the spatula.
Pour the batter into the pan.
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