The cake is a cinch to make. First, mix up an easy batter, then coat the apple slices. Finally, layer them in a baking dish with the raspberries in the middle, bake and serve. What could be easier?
The trick to this recipe’s success is making sure the apples are cut into very thin slices. A mandolin slicer will do the job nicely but you do not need to own one to make this dessert work. Use a sharp knife. Just be aware, unless you have killer knife skills, ( haha see what I did there?) slicing the apples can take a bit longer if you have to carefully thinly cut them by hand.
As we say in the news business, I buried the lead. Here’s the newsflash – The entire dessert only has one-half cup of sugar. Yes, that’s right, only half a cup in that entire casserole dish full of cake.
Consequently, the cake is not too sweet. This is a good thing because less sugar allows the true flavors of the apples and raspberries to pop. Additional sweetness can be added by sprinkling powdered sugar over the top of the cake before serving. It also looks pretty. Because of the low sugar content, you will not feel guilty about this. I promise.
Easy Apple Raspberry Cake
Ingredients
- 1 Cup All-Purpose Flour
- 1 Teaspoon Baking Powder
- 3 Eggs
- 1/2 Cup Brown Sugar
- 1/4 Teaspoon Salt
- 1 Teaspoon Pure Vanilla Extract
- 3 Tablespoons Unsalted Butter, melted and cooled
- 3/4 Cup Milk
- 2 lbs Apples
- 9 oz Fresh Raspberries
- 1 Tablespoon Powdered Sugar
Instructions
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In a separate bowl, whisk together the flour and baking powder. Set aside.
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Beat the eggs, sugar, salt, and vanilla until creamy.
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Beat in the butter and milk.
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Sift the flour and baking powder mixture over the combined wet ingredients and stir together until combined.
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Peel, quarter and core the apples. Cut each quarter into very thin slices. Use a mandolin if you have one.
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Gently mix the apple slices into the batter. I add the apple slices to the batter as I cut them to prevent them from turning brown.
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Preheat the oven to 400 degrees F. Grease and flour a 12-inch loaf pan.
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Arrange half the batter-coated apple slices in the pan. Distribute the raspberries in a layer on top. Top the raspberry layer with the rest of the batter-coated apples.
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Place in the oven and bake for 45 minutes. Cover the top of the pan with aluminum foil and bake for another 15 minutes.
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Remove from oven and let cool in the pan.
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Remove from pan, transfer to a serving dish, sprinkle with powdered sugar and serve.
Like this Easy Apple Raspberry Cake? Check out these other recipes:
RHUBARB RASPBERRY STREUSEL CAKE
POTATO TURMERIC ROSEMARY SOUP
3 comments
photo shows baking pan but recipe calls for loaf pan–unclear which it is.
It’s a pyrex loaf shaped pan. Not a full casserole pan.
Can’t wait till check out all the recipes.