Raspberry and Apple Cake

  • Serves: Serves 8 - 10
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This moist cake is loaded with fruit, and is a cross between two classic English desserts, sponge cake and summer pudding. It is delicious served warm with ice cream or cold with whipped cream.

1 1/3 pounds (1 quart) fresh raspberries, or blackberries or any berries
1 tablespoon sugar

3 medium size granny smith apples, cored, peeled, and quartered
1/3 cup apple brandy, such as calvados or apple juice

2 1/2 cups bleached cake flour, not self-rising; spoon into measuring cup and level to rim
2 1/4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt

3/4 cup whole or 2% milk
2 teaspoons vanilla extract
Zest of 1 lemon or orange

3/4 cup (1 1/2 sticks, 12 tablespoons) unsalted butter
1 cup plus 2 tablespoons sugar
4 large eggs

whipped cream
1. Position an oven shelf to the middle of the oven. Heat oven to 350 degrees F.
Spray a 9-inch springform pan with nonstick oil. Line bottom of pan with a parchment paper circle; spray paper with nonstick oil. Wrap outside of pan with foil to prevent drips; set aside.

2. In a small bowl, toss 2 cups raspberries with sugar; set aside to let macerate.

3. Meanwhile, cut each apple quarter into 1/8-inch slices; toss with apple brandy in a bowl; set aside.

4. Sift together measured cake flour, baking powder, cinnamon, and salt into a bowl; set aside.

5. In another bowl or a measuring cup with a pouring spout, stir together the milk, vanilla, and lemon zest; set aside.

6. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on low speed until soft. (If the butter is cold, it will warm quickly from the beaters - taking about 60 seconds).

Add the sugar in a steady stream at the side of the bowl. Increase speed to medium and beat for 2 minutes until light yellow and fluffy.
Stop the mixer and scrape the side and bottom of the bowl with a large rubber spatula.

7. With the mixer on low, add the eggs one at a time and beat for 20 seconds after each addition. After the eggs have been added, increase the mixer speed to medium and beat the mixture for 2 minutes. (If the eggs are cold, the batter will curdle slightly. It's ok. It will come together as the batter warms from the beaters.) Set the kitchen timer to help you keep track of the time. The mixture will become fluffy and aerated.

8. With the mixer on low, add the flour mixture in 3 equal portions, alternating with the milk in 2 equal portions, beginning and ending with the flour. (If the milk is cold, the batter will curdle slightly. It's ok. It will come together when you add the flour.)
SARAH SAYS: Add the flour and liquid ingredients in increments quickly; do not wait in between additions too long as you don't want to overmix the batter.

9. Scrape down sides of bowl with rubber spatula and gently fold in the apple-calvados mixture.
Transfer batter to the prepared pan; spread evenly. Scatter remaining raspberries over top of batter.

10. Bake until golden and a toothpick inserted into center of cake comes out with a few moist crumbs but not batter, about 1 hour and 30 minutes.

11. Let cake cool in pan on a wire cake rack for 30 minutes; unmold, then cool completely.

Mash macerated raspberries through a sieve into a bowl; discard seeds.
Serve cake slices drizzled with the raspberries sauce and dollops of whipped cream (if using).

Refrigerate cake for a few days.

Recipe adapted from Saveur Magazine.

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