Apple Raspberry Cake Recipes

APPLE-RASPBERRY CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch square baking dish.
• In a large bowl, mix brown sugar and 1 tablespoon flour. Add sliced apples and raspberries; toss to coat. Spoon into baking dish. In a medium bowl, mix together oats, 1/2 cup flour, cinnamon and salt. Stir in butter until crumbly. Sprinkle over apple mixture.
• Bake in preheated oven for 50 to 55 minutes, or until topping is lightly browned. Serve warm.

APPLE RASPBERRY DUMP CAKE

Steps:

• Preheat your oven to 350 degrees F.
• Pour your pie fillings into a 9x13-inch pan, mix them together, then spread them out so it covers the bottom of the pan.
• Sprinkle cake mix over the pie filling.
• Drizzle melted butter over top of the cake mix.
• Bake for 30 to 40 minutes or until the top is golden brown.

APPLE-RASPBERRY CAKE

Steps:

• Preheat oven to 350°F Butter and flour 9x9x2-inch baking pan or a bundt pan. Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add apples; sprinkle with 2 tablespoons sugar. Sauté until tender and juices cook away, about 8 minutes. Set aside to cool. Mix raspberries into apples.
• Using electric mixer, beat remaining 6 tablespoons butter in medium bowl until fluffy. Beat in remaining 1 cup sugar, then eggs 1 at a time. Beat in lemon juice and vanilla extract. Sift flour, baking powder, salt, and ginger over; beat inches Spread 13/4 cups batter in prepared pan. Sprinkle evenly with fruit. Drop remaining batter evenly over by teaspoonfuls, spacing apart (batter will spread to cover during baking).
• Bake cake until tester inserted into center comes out clean and top is golden brown, about 40 minutes. Place cake in pan on rack and cool completely.

APPLE AND RASPBERRY CAKE RECIPE

Steps:

• Preheat the oven to 220ºC (425ºF, gas mark 7). Put the apples, lemon juice, white wine, cloves and honey into a saucepan. Bring to the boil, then reduce the heat and simmer for 8-10 mins or until the apples are just soft. Stir occasionally.
• Remove the apples using a slotted spoon, and place in the ready-cooked pastry case. Discard the cloves. Scatter the raspberries over the apples.
• Put all the ingredients for the topping into a bowl and rub together until the mixture resembles fine breadcrumbs.
• Cover the fruit with the topping and bake in the oven for 15-20 mins or until it is brown and crisp. Serve warm.

RASPBERRY & APPLE CRUMBLE SQUARES

Steps:

• Heat oven to 180C/160C fan/gas 4 and line a 20 x 30cm cake tin with baking parchment. Put the apple in a small pan with 2 tbsp water. Cook for a few mins or until the apple starts to soften.
• Meanwhile, make the crumble topping. Rub the butter into the flour, sugar and lemon zest until it resembles big breadcrumbs, then set aside.
• Beat the butter and sugar in a large bowl until fluffy, then gradually add the egg. Tip in the flour and milk, and continue to beat until everything is combined. Incorporate the apples then spoon the mixture into the tin, smooth the surface, then dot with the raspberries. Sprinkle over the crumble topping and bake for 45 mins or until a skewer inserted comes out clean, and the topping is golden.

APPLE-RASPBERRY CAKE

Steps:

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