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Epicurious
May 2001

Apple-Raspberry Cake

You can substitute pears for the apples.

Recipe information

  • Yield

    Makes 8 to 10 servings

Ingredients

7

tablespoons unsalted butter, room temperature

2

small Golden Delicious apples (about 12 ounces), peeled, cored, cut into 1/2-inch cubes

2

tablespoons plus 1 cup sugar

1

cup fresh raspberries

3

large eggs

2

tablespoons fresh lemon juice

1

1/2 teaspoons vanilla extract

1

1/2 cups all purpose flour

1

1/2 teaspoons baking powder

1

/2 teaspoon salt

1

/4 teaspoon ground ginger

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 350°F. Butter and flour 9x9x2-inch baking pan. Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add apples; sprinkle with 2 tablespoons sugar. Sauté until tender and juices cook away, about 8 minutes. Set aside to cool. Mix raspberries into apples.

    Step 2

    Using electric mixer, beat remaining 6 tablespoons butter in medium bowl until fluffy. Beat in remaining 1 cup sugar, then eggs 1 at a time. Beat in lemon juice and vanilla extract. Sift flour, baking powder, salt, and ginger over; beat in. Spread 13/4 cups batter in prepared pan. Sprinkle evenly with fruit. Drop remaining batter evenly over by teaspoonfuls, spacing apart (batter will spread to cover during baking).

    Step 3

    Bake cake until tester inserted into center comes out clean and top is golden brown, about 50 minutes. Place cake in pan on rack and cool completely.

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