APPLE-RASPBERRY CAKE
This recipe is from Bon Appétit Magazine (May 2001). You can substitute pears for the apples. I think it would also make great muffins. You can add a little rum or cognac to the apples while sauteing for some extra zip.
Provided by blucoat
Categories Breads
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 12
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
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