APPLE-RASPBERRY CAKE

Apple-Raspberry Cake image

Provided by blucoat

Categories Breads

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 12

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7 tablespoons unsalted butter, room temperature
2 small golden delicious apples, peeled, cored, cut into 1/2-inch cubes (about 12 ounces)
2 tablespoons sugar
1 cup sugar
1 cup fresh raspberry
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

Steps:

Preheat oven to 350°F Butter and flour 9x9x2-inch baking pan or a bundt 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.
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 inches 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).
Bake cake until tester inserted into center comes out clean and top is golden brown, about 40 minutes. Place cake in pan on rack and cool completely.

Nutrition Facts : Calories 269.2, Fat 9.9, SaturatedFat 5.6, Cholesterol 84.8, Sodium 193.6, Carbohydrate 41.9, Fiber 1.8, Sugar 25.6, Protein 4.1