Apple and raisin ring cake — soft, tender and delicious. Some desserts don’t need introductions. The Apple Bundt Cake is one of them. It’s the scent that fills the kitchen while it’s still cool outside, it’s the slice that makes breakfast special, it’s the simple act of sprinkling powdered sugar before serving. Apple desserts instantly make me feel like a child again: they bring back the aroma of my grandma’s apple cake cooling on the windowsill and win my heart at the first bite. Apples are such a good and versatile fruit, perfect for hundreds of desserts just like my soft apple cookies and apple muffins. The apple and raisin ring cake is one of those desserts that tastes like home, simple afternoon snacks and slow breakfasts. Right out of the oven it releases a warm aroma of sweet, slightly caramelized apples, with a delicate note from the raisins that makes each slice even softer and more indulgent. It is a wholesome cake made with simple ingredients, perfect any time of year but especially loved in cooler months. The apples provide moisture and natural sweetness, they soften slightly in the batter during baking giving exceptional tenderness, while the raisins, small and discreet, add a honeyed sweetness that enriches the cake. It’s an easy cake anyone can make, even the most inexperienced in the kitchen. It’s not a showy cake with dramatic decorations, but it wins you over with its authentic simplicity. Take a little time for yourself: peel the apples, slice half thinly and dice the rest, soak the raisins in hot water and then whisk the eggs well. Because the best desserts aren’t made in five minutes, but with heart! For me a soft apple cake is like a white shirt: it goes with everything and has a timeless charm! Every slice tells the beauty of homemade things, made with love and a few good ingredients. Let’s go to the kitchen and make the best apple cake you’ve ever tasted.
DON’T MISS THESE RECIPES:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Cooking time: 40 Minutes
- Portions: For a 9-inch (22 cm) diameter pan
- Cooking methods: Oven
- Cuisine: Italian
- Energy 154.05 (Kcal)
- Carbohydrates 26.24 (g) of which sugars 14.18 (g)
- Proteins 2.98 (g)
- Fat 4.71 (g) of which saturated 2.78 (g)of which unsaturated 1.92 (g)
- Fibers 3.24 (g)
- Sodium 12.63 (mg)
Indicative values for a portion of 80 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 for Apple and Raisin Cake
- 2 eggs
- granulated sugar
- 1/4 cup (about 50 g) butter (melted)
- 1/2 cup (120 ml) milk
- apples
- 1 1/2 cups (about 180 g) all-purpose flour
- 1 tsp ground cinnamon
- 1/2 packet baking powder (about 8 g (≈ 2 tsp))
- as needed powdered sugar (for decorating)
What you need
- Hand Mixer
- Ring Cake Pan
How to prepare the Apple and Raisin Ring Cake
Peel the apples and slice half of them thinly and dice the rest. Soak the raisins in a small bowl with hot water to soften. Beat the eggs with the sugar for 6-7 minutes using an electric hand mixer until you have a pale, frothy batter.
Add the melted butter and the milk. Mix together.
Now add the sifted flour, the baking powder and the ground cinnamon. Stir to combine.
Finally fold in the diced apples and the drained raisins.
Use a spatula to mix them into the batter. Pour the batter into a greased ring pan about 9 inches (22 cm) in diameter.
Arrange the thin apple slices all around the surface, pressing them halfway into the batter.
Bake the apple ring cake in a preheated conventional oven at 356°F (180°C) for 35-40 minutes. Always perform the toothpick test to check that the inside of the cake is cooked through.
Let the cake cool before transferring it to a serving plate. Decorate as desired with powdered sugar.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
The apple ring cake stays soft and tender if stored in a container or under a cake dome for 2-3 days.
If you don’t like the flavor of cinnamon, replace it with grated orange or lemon zest.
Don’t miss the recipe for Very Quick Apple Cupcakes
Your Questions
Can I replace the butter with oil?
Yes, of course — use about 50 ml of light extra virgin olive oil or vegetable oil (about 3 1/2 tbsp).
How do I get a tall, soft ring cake?
Beat the eggs with the sugar well until you obtain a pale, frothy mixture and avoid overmixing after adding the flour.
Can I freeze the ring cake?
Yes, you can freeze it already sliced, well wrapped in cling film. It thaws at room temperature in a few hours.
Which apples are best for the apple and raisin ring cake?
Renette or Golden apples are best because they stay soft during baking and release natural sweetness without becoming watery.
How to make the ring cake lactose-free?
Replace the butter with vegetable oil or light olive oil and the milk with lactose-free milk or a plant-based drink such as rice, soy or almond milk.
