A moist and flavorful cake, perfect for a cozy afternoon tea or a special occasion. The sweet and tangy apples, combined with plump raisins and warm spices, create a delightful taste sensation.
Ingredients:
- For the Cake:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 1 cup chopped apples
- ½ cup raisins
- For the Glaze:
- ¼ cup powdered sugar
- 1-2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Oven and Pan:
- Preheat oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan.
- Combine Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Cream Wet Ingredients:
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Combine Wet and Dry:
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.
- Gently fold in the apples and raisins.
- Bake the Cake:
- Pour the batter into the prepared pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Glaze:
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- In a small bowl, whisk together powdered sugar, milk, and vanilla extract to form a glaze.
- Drizzle the glaze over the cooled cake.
Tips:
- For a more intense flavor, use a mixture of Granny Smith and Honeycrisp apples.
- To plump the raisins, soak them in hot water for 10 minutes before adding to the batter.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- To make a vegan cake, use vegan butter and a plant-based milk alternative.
Enjoy this delicious and comforting cake!