Classic Apple Cake with Walnuts and Raisins
This Classic Apple Cake is a cozy, old-fashioned dessert filled with apples, walnuts, and raisins, perfectly spiced with cinnamon and nutmeg. Adapted from a recipe shared with me by a former patient, it’s rich with fall flavor but wonderful any time of year.
Equipment
- Tube Pan or Bundt Pan
- Electric mixer
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 3 eggs
- 1 tsp vanilla extract
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- 3 cups all-purpose flour, divided
- 1 tsp salt
- 1½ tsp baking soda
- 2 cups apples, cored, peeled, and finely diced
- 1 cup walnuts, chopped
- 1 cup raisins
Instructions
- Preheat oven to 325℉
- Spray a 10-inch tube pan (or bundt pan) with baking spray and set aside. (If you don't have baking spray, butter and flour the pan instead.)
- In a medium bowl, combine the diced apples, walnuts and raisins. Add 2 Tbsp of the flour from your measured amount and toss to coat evenly. Set Aside
- In a large bowl, combine remaining flour, salt, baking soda, cinnamon, and nutmeg. Set aside.
- In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy
- Beat in eggs, one at a time, mixing well after each addition.
- Mix in the vanilla extract.
- Gradually add the dry ingredients (flour and spices) to the butter mixture, mixing on low speed just until incorporated. The batter will be thick.
- Using a spatula, fold in the apples, walnuts, and raisins until evenly distributed in the batter
- Spoon the batter into the prepared pan, smoothing the top. Bake at 325℉ for 1 hour and 15 minutes, or until a skewer inserted in the center comes out clean.
- Allow the cake to cook in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Notes
- Every oven cooks differently. Begin checking for doneness after 1 hour.
- Apple type: Firm baking apples, such as Fuji, Honeycrisp, or Granny Smith work best. They hold their shape and release less liquid.
- Store in covered container at room temperature up to 3 days, or in the refrigerator for 5 days.
Tried this recipe?Let us know how it was!
