Easy Apple Cake
I found this delicious and true to its name, easy, apple cake recipe in a Penzey’s* catalog a few years ago and since lost the catalog. Luckily the recipe was online for a while, but I just now discovered they’d taken it down. I found it via the Internet Archives, but didn’t want to risk not having it when I needed it next fall.
The cake is moist and has just the right amount of sweetness.
- 3 baking apples (the recipe calls for Macintosh but I use Stayman)
- 1½ sticks butter, room temperature
- 1 Cup sugar
- 3 eggs
- 1 tsp. pure vanilla extract
- 1 1/3 Cup flour
- ¾ -1 tsp. cinnamon
- 1 tsp. baking powder
- ½ cup raisins (sometimes I use dried cranberries or currants or leave these out altogether)
powdered sugar for dusting
Preheat oven to 350°. Peel, core and cut the apples into eighths then cover with water or sprinkle with lemon juice to prevent them from browning. Cream together the butter and sugar. Add eggs and vanilla extract, beat until well mixed. In a large bowl, sift together flour, baking powder and cinnamon. Add the flour and raisins to the butter/egg/sugar mixture, gently combine and place in a greased 9” round pan. Push the apples into the batter and bake for 40 -50 minutes until the sponge is golden brown and coming away from the edges of the pan. Dust with powdered sugar to serve.
Serves: 6-8
Prep. time: 15 minutes (more like 30)
Cooking time: 40-50 minutes
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*If you don’t know about Penzeys, check them out. They have the best spices around. If you’re lucky there is a retail store near you — the smell in one of these is amazing.
