Apple Raspberry Cake

This is a crowd pleaser and a relatively healthful dessert chock full of apples and raspberries. It goes wonderfully with whipped cream or vanilla ice cream for a tad more decadence!

Dry Ingredients:

3/4 cup flour

1/4 tsp baking powder

1/4 tsp salt

Wet Ingredients:

2 large eggs

3/4 cup granular sugar

1/2 tsp vanilla extract

1/2 cup (1 stick) butter, melted

4 large apples, cored, peeled and cut into 1/2-3/4 inch pieced (I used 2 Honeycrisp and 2 Granny Smith)

juice of 1 lemon

zest of 1 lemon

1 pint raspberries

2 Tbsp coarse brown Turbinado sugar

Preheat oven to 350F. Generously butter a 10-inch springform pan. Toss the cut apples with the lemon juice and zest in a bowl.

Mix the dry ingredients together in a bowl. Whisk the eggs in another bowl until frothy. Add the other wet ingredients and mix well.

Now mix half the butter with the wet ingredients. Stir in half the dry ingredients and mix well. Repeat with the remaining butter and then remaining dry ingredients.

Fold in the apples to mix well. Now gently fold in the raspberries only just until incorporated (but do not over-mix).

Transfer to springform pan and gently smooth out.

Sprinkle with Turbinado sugar. Bake for 50-60 minutes until the top has browned and a knife inserted into the center comers out clean.

Allow to cool for about 5-10 minutes. Carefully run a knife around the edges of the cake and carefully remove the cake from the springform pan. Allow to cool on a wire rack.

Serve with whipped cream or vanilla ice cream if desired.

Cook's Notes: This cake is inspired by Dorrie Greenspan in the cookbook "Genius Recipes" (Tenspeed Press 2015). I've added lemon and raspberries, and Turbinado suagar to give this cake my own take.

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