Apple-Raspberry Cake Recipe

Name: Apple-Raspberry Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 120 g flour (1 cup); 100 g white sugar (1/2 cup); 125 ml heavy cream (1/2 cup); 60 ml oil (4 tbsp); 1 teaspoon baking soda; 1 pinch salt; 4 medium apples; 100 g raspberries (1/2 pint); 50 g sliced almonds; 75 g brown sugar (1/3 cup); 60 ml heavy cream (1/4 cup); 1 egg

Servings: persons

120 g flour (1 cup)
100 g white sugar (1/2 cup)
125 ml heavy cream (1/2 cup)
60 ml oil (4 tbsp)
1 teaspoon baking soda
1 pinch salt
4 medium apples
100 g raspberries (1/2 pint)
50 g sliced almonds
75 g brown sugar (1/3 cup)
60 ml heavy cream (1/4 cup)
1 egg

1
Preheat oven to 190 Celsius (375 Fahrenheit).
2
Butter a deep baking dish, like a loaf pan (about 8in x 4in).
3
Mix the white sugar, 125 ml (1/2 cup) cream, oil, flour, salt and baking soda together.
4
Peel, core the apples and cut them into thin slices.
5
Arrange a layer of apple slices in the dish, packed together tightly, then add a layer with all the raspberries, and add a second layer of apple slices on top.
6
Pour the batter on the fruit.
7
Bake for 20 minutes
8
While the cake is baking make the 2nd batter by mixing the egg, brown sugar and the remaining 60 ml (1/4 cup) cream.
9
After 20 minutes, take the cake out of the oven and pour the new batter on it.
10
Spinkle the sliced almonds on top.
11
Bake for another 20 minutes at the same temperature.
12
This cake is very rich in fruit and very moist.
13
It's best eaten after cooling down completely.
14
Note.
15
As I haven't made this yet you will have to judge if it's best sliced in the pan or gently removed.

719

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 120 g flour (1 cup), 100 g white sugar (1/2 cup), 125 ml heavy cream (1/2 cup), 60 ml oil (4 tbsp), and more.

Yes, Apple-Raspberry Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apple-Raspberry Cake

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