Scented with cinnamon and sweet with raisins, this will rival pie as your favourite way to bake apples.
Try Cortland or Fuji apples for this cake or use your favourite baking apple. If your raisins are dry, soak them in some orange juice to plump them up. Strain them before using.
1 tbsp. butter, for greasing the pan
2 tbsp. plain bread crumbs, for dusting the pan
2 cups all-purpose flour
1 tbsp. cinnamon
1 tsp. baking powder
¾ cup packed brown sugar
½ cup butter
2 eggs (extra large)
½ cup plain yogurt
Zest of ½ a lemon
¼ cup orange juice
2 large apples, peeled and diced
2/3 cup dried raisins
2/3 cup chopped almonds
Butterscotch or caramel sauce, for serving
Vanilla ice cream, for serving
Preheat oven to 350 degrees F.
Grease an 8-inch cake round cake pan with butter and then dust with bread crumbs to coat the bottom and sides of the pan. Set aside.
Combine flour, cinnamon and the baking powder. Set aside.
In a large mixing bowl, beat the brown sugar and butter until light and fluffy. Add eggs one at a time and continue to beat until incorporated and smooth. Add the yogurt, lemon zest and orange juice. Continue to beat until the batter is smooth.
Stir the flour mixture into the wet mixture a little at a time until batter is smooth. Do not over mix. Gently fold in the apples, raisins and almonds into the batter.
Scrape the cake batter into the prepared pan. Bake until cake springs back when touched and cake tester comes out clean, about 40 to 45 minutes.
Serve cake with butterscotch sauce and vanilla ice cream, if desired. Alternatively, just dust with icing sugar.
Yield: 6 servings.