Rustic Apple-Raspberry Delight Cake
This delightful Rustic Apple-Raspberry Delight Cake is a cherished recipe from Bon Appétit Magazine (May 2001). With the sweet and tangy combination of fresh raspberries and tender sautéed apples, this cake offers a burst of flavor in every bite. The addition of hints of lemon and vanilla elevate this dessert, making it perfect for gatherings or a cozy afternoon treat. You can easily substitute pears for the apples to change up the flavor profile, and if you're feeling adventurous, a splash of rum or cognac while sautéing the apples can add an enjoyable depth. This recipe is versatile enough to transform into muffins as well, making it a must-try for both cake and muffin lovers alike. Enjoy a slice warm from the oven or chilled with a dollop of whipped cream!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Unsalted Butter
7 (tablespoons, room temperature)
Golden Delicious Apples
2 (small, peeled, cored, cut into 1/2-inch cubes (about 12 ounces))
Sugar
2 (tablespoons (for sautéing apples))
Sugar
1 (cup (for batter))
Fresh Raspberries
1 (cup)
Large Eggs
3 (large)
Fresh Lemon Juice
2 (tablespoons)
Vanilla Extract
1.5 (teaspoons)
All-Purpose Flour
1.5 (cups)
Baking Powder
1.5 (teaspoons)
Salt
0.5 (teaspoon)
Ground Ginger
0.25 (teaspoon)
Instructions
1
Preheat your oven to 350°F (175°C). Grease and flour a 9x9x2-inch baking pan or a bundt pan.
2
In a heavy medium skillet, melt 1 tablespoon of butter over medium-high heat. Add the apple cubes and sprinkle with 2 tablespoons of sugar. Sauté the apples for about 8 minutes or until they are tender and most of the juices have evaporated. Remove from heat and let cool. Once cooled, gently mix the raspberries into the sautéed apples.
3
In a medium bowl, use an electric mixer to beat the remaining 6 tablespoons of butter until fluffy. Gradually beat in the remaining 1 cup of sugar. Add the eggs one at a time, making sure each one is fully incorporated before adding the next. Mix in the lemon juice and vanilla extract until well combined.
4
In a separate bowl, sift together the all-purpose flour, baking powder, salt, and ground ginger. Gradually add the dry ingredients to the butter mixture, mixing just until combined.
5
Spread 1 3/4 cups of the batter into the prepared pan. Evenly distribute the apple-raspberry mixture over the batter, then use teaspoonfuls of the remaining batter to drop on top, spacing them apart. The batter will spread as it bakes.
6
Bake in the preheated oven for about 40 minutes or until a tester inserted into the center comes out clean and the top is golden brown. Allow the cake to cool completely in the pan on a rack before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for a Rustic Apple-Raspberry Delight Cake.
What is the origin of this cake recipe?
This is a cherished recipe from Bon Appétit Magazine, originally published in May 2001.
Can I use a different fruit instead of apples?
Yes, you can easily substitute pears for the apples to change up the flavor profile of the cake.
How can I add more depth to the sautéed apples?
For a more adventurous flavor, you can add a splash of rum or cognac while sautéing the apples.
Can this recipe be used to make muffins?
Yes, the recipe is versatile enough to be transformed into muffins instead of a single cake.
What are the serving suggestions for this cake?
You can enjoy a slice warm from the oven or chilled with a dollop of whipped cream.
What type of apples are recommended?
The recipe calls for 2 small Golden Delicious apples, peeled, cored, and cut into 1/2-inch cubes.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C) before baking.
What size baking pan is needed?
You should use a 9x9x2-inch baking pan or a bundt pan, greased and floured.
How do I prepare the apple filling?
Melt 1 tablespoon of butter in a skillet, add apple cubes and 2 tablespoons of sugar, and sauté for 8 minutes until tender.
When should the raspberries be added to the recipe?
The raspberries should be gently mixed into the sautéed apples once the apples have cooled.
How much butter is used in the batter itself?
Use 6 tablespoons of room temperature unsalted butter for the cake batter.
How many eggs does this recipe require?
This recipe requires 3 large eggs, added one at a time to the butter and sugar mixture.
What liquid flavorings are used in the batter?
The batter includes 2 tablespoons of fresh lemon juice and 1.5 teaspoons of vanilla extract.
What dry ingredients are sifted together?
Sift together 1.5 cups of all-purpose flour, 1.5 teaspoons of baking powder, 0.5 teaspoon of salt, and 0.25 teaspoon of ground ginger.
How do I layer the batter and fruit in the pan?
Spread 1 3/4 cups of batter in the pan, distribute the fruit mixture over it, and then drop teaspoonfuls of the remaining batter on top.
How long does the cake need to bake?
Bake the cake for about 40 minutes or until a tester inserted into the center comes out clean.
Do I need to let the cake cool before serving?
Yes, allow the cake to cool completely in the pan on a rack before serving.
What is the total amount of sugar needed?
You will need a total of 1 cup plus 2 tablespoons of sugar.
What kind of ginger is used in this recipe?
The recipe uses 0.25 teaspoon of ground ginger.
Should I use fresh or frozen raspberries?
The recipe specifically calls for 1 cup of fresh raspberries.
Is it necessary to grease the baking pan?
Yes, the instructions specify to grease and flour the baking pan or bundt pan.
What is the texture of the apples after sautéing?
The apples should be tender and most of their juices should have evaporated.
How should the final layer of batter be applied?
The remaining batter should be dropped in teaspoonfuls and spaced apart; it will spread as it bakes.
Is this considered a quick recipe?
With tags like 'easy recipe' and a 40-minute bake time, it is relatively straightforward for a homemade fruit cake.
What should the top of the cake look like when done?
The top of the cake should be golden brown when it is finished baking.
How many total ingredients are in this recipe?
There are 12 ingredients listed in this recipe.
What are the main categories for this recipe?
This recipe falls under cake, dessert, and fruit cake categories.
Does this recipe use baking soda?
No, it uses 1.5 teaspoons of baking powder as the leavening agent.
Can I use salted butter?
The recipe specifies unsalted butter, but you could use salted butter if you reduce the additional salt in the dry ingredients.