A few weeks ago I purchased a new ceramic springform cake pan and prior to today, I had yet to break it in. My mum has been asking me for months now to make an apple cake since she has been craving it. So, I decided to bake her one when my parents went away for a little trip this weekend. She had no idea that I had been planning to make her anything for Mother’s Day and upon completing my baking, I sent her a nice picture of my cake with a little sign saying “Happy Mother’s Day!”
My recipe for the Apple Cake is a mixture of many recipes and is easier than most found online or in cookbooks because I did not want to use many different types of flours or have a recipe involving too many steps.
- 1 1/2 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 1/2 cups dark brown sugar
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 3 eggs
- 3 large Honeycrisp apples (shredded)
- 1/2 cup Sultana/golden raisins
- Preheat oven to 350°F.
- Combine all dry ingredients in one bowl. Mix ingredients until nutmeg and cinnamon evenly distributed throughout flour.
- In a separate bowl, cream the brown sugar and butter together.
- Add vanilla to creamed sugar and then add one egg at a time to mixture.
- Combine the flour mixture slowly into wet ingredients. Make sure all flour is mixed completely into the wet ingredients.
- Add shredded apples and golden raisins to cake batter and then pour batter into springform cake pan.
- Bake cake for minimum 1 hour or until cake tester comes out cleanly.
- Let cake cool before serving and enjoy!