Easy Apple Cake Recipe from Fresh Apples
Recipe type: Dessert
Cuisine: English
Prep time: 
Cook time: 
Total time: 
Serves: Makes a 9″ square cake
  • Apples – 3, large (about 500 grams)
  • Freshly squeezed lemon juice – 1 to 2 tbsp
  • All-purpose flour – 1 & ½ cup (195 grams)
  • Granulated white sugar – ¾ cup (150 grams)
  • Baking powder – 1 & ½ tsp
  • Ground cinnamon – 1 tsp
  • Salt – ¼ tsp
  • Unsalted butter – 6 tbsp (85 grams), melted and cooled to room temperature
  • Eggs – 2, large
  • Vanilla extract – ½ tsp
  • Milk – 2 tbsp
  • Raisins – ⅓ cup (50 grams)
  • Cashew nuts – ¾ cup (75 grams), toasted & chopped
  1. Preheat the oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Butter or spray with a non-stick cooking spray, an 8 inch (20 cm) square baking pan and then line with parchment paper or wax paper.
  2. Place the cashew nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly brown and fragrant. Remove from oven and let it cool and then chop coarsely.
  3. Peel, core, and chop the apples into bite-sized pieces. Toss with 1 – 2 tablespoons of lemon juice. Set aside.
  4. Take a large bowl and combine the flour, sugar, baking powder, ground cinnamon and salt [Skip the salt if you are using salted butter]. Add the melted butter, eggs, vanilla extract and milk and beat with a hand mixer until fully incorporated.
  5. Fold in the chopped cashews, raisins and chopped apples.
  6. Transfer the batter to the prepared baking dish and smooth the top. Bake in preheated oven for about 35 – 45 minutes or until golden brown and a toothpick inserted into the center of the cake comes out clean. Remove from oven and place on a wire rack to cool.
  7. Serve your apple cake warm with softly whipped cream or vanilla ice cream. Cover and refrigerate leftovers. Reheat before serving.
Recipe by Flavor Quotient at http://www.flavorquotient.com/2013/11/easy-apple-cake-recipe/