Apple Raspberry Lattice Cake Recipes

RASPBERRY & APPLE CRUMBLE CAKE

Steps:

• Preheat oven to 180 degrees celsius (fan-forced).
• Grease and line a 23cm spring-form cake tin with baking paper and set aside.
• Cream the caster sugar and softened butter with beaters or a stand-mixer until pale and fluffy.
• Add the eggs one at a time and beat until well combined.
• Add the vanilla extract and beat until combined.
• Sift in the self-raising flour and mix on low speed until just combined (do not over-beat).
• Pour the cake batter into the prepared tin and spread with a spoon (the mixture will be quite thick and sticky).
• Sprinkle over the frozen berries and add an even layer of the tinned apple. Set aside.
• In a bowl, use your fingers to rub the plain flour, rolled oats, butter and sugar together until they resemble crumbs. Sprinkle the crumbs over the cake.
• Cook in the oven for 60 minutes or until a skewer inserted into the middle comes out clean (it may take a bit longer than 60 minutes depending on your oven).
• Allow to cool in the tin for 30 minutes before transferring to a wire rack to cool completely. Serve warm or cold.
• Preheat oven to 180 degrees celsius (fan-forced).
• Grease and line a 23cm spring-form cake tin with baking paper and set aside.
• Place the caster sugar, butter, eggs and vanilla extract into the TM bowl and mix for 80 seconds on Speed 4.
• Add the self-raising flour and mix for 60 seconds on Interval Speed, Knead.
• Pour the cake batter into the prepared tin and spread with a spoon (the mixture will be quite thick and sticky).
• Sprinkle over the frozen berries and add an even layer of the tinned apple. Set aside.
• Place the plain flour, soften butter and brown sugar into the TM bowl. Mix for 10 seconds on Speed 7.
• Add the rolled oats and mix for 5 seconds on Reverse, Speed 7. Sprinkle the crumbs over the cake.
• Cook in the oven for 60 minutes or until a skewer inserted into the middle comes out clean (it may take a bit longer than 60 minutes depending on your oven).
• Allow to cool in the tin for 30 minutes before transferring to a wire rack to cool completely. Serve warm or cold.

QUICK APPLE RASPBERRY CAKE (FRENCH-STYLE)

Steps:

• Peel, core and dice 2 apples. Place them in a food processor or blender and add the eggs, flour, a pinch of salt, sugar, cinnamon, and vanilla extract. Purée for about 2 to 3 minutes. add the melted butter to the batter.
• Preheat oven to 350 degrees. Meanwhile, coat a 7-inch springform pan with some butter and flour and place it on a baking sheet. Pour batter into the mold and add some berries all around.
• The next step is very important. In a bowl add squeeze one lemon. Set aside and proceed to peel, core and dice the rest of the apples. I cut 3 apples into thin slices.*Now you might be asking yourself "What about the lemon juice"? Place the slices of apples in the lemon juice. This will prevent the apple from turning brown.
• Now it's time to be creative. Place those sliced apples in a clockwise motion as I did but feel free to try something else. There is no rule when it comes to placing the apples. Just have fun with it:)
• Crack an egg and add one tablespoon of water to create an egg wash. This will enhance the color of the apple cake. Place in the oven for about 40 to 45 minutes or use a toothpick to poke the center of the cake. If it comes out clean, your cake is done.
• Let the cake cool down for at least 15 minutes before cutting into it. while the cake is still warm this is when you can add some extra flavor like some powdered sugar and some extra raspberries, I can't get enough of those. You can also spread some marmalade. This will not only create a beautiful color but it will add a delightful flavor to this dessert (optional).

OLD-FASHIONED LATTICE-TOP APPLE PIE

Steps:

• For crust:
• Blend flour, sugar and salt in processor. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Add 6 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball; divide into 2 pieces. Flatten each into disk. Wrap each in plastic; chill 2 hours. (Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.)
• For filling:
• Position rack in lowest third of oven and preheat to 400°F. Mix first 6 ingredients in large bowl. Add apples and toss to blend.
• Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fold edge under, forming high-standing rim; crimp. Add filling. Roll out second dough disk on floured surface to 13-inch round. Cut into twelve 1-inch-wide strips. Arrange 6 strips across pie. Form lattice by arranging 6 strips diagonally across first strips. Gently press ends into crust edges. Brush lattice with milk. Sprinkle lightly with additional sugar. Bake pie 10 minutes. Reduce oven temperature to 375°F. Continue baking until juices bubble thickly and crust is deep golden, covering edges with foil if browning too quickly, about 1 hour 20 minutes. Cool on rack 1 hour. (Can be made 8 hours ahead. Let stand on rack.)

APPLE-RASPBERRY CAKE

Steps:

• Preheat oven to 350°F. Butter and flour 9x9x2-inch baking 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 in. 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 50 minutes. Place cake in pan on rack and cool completely.

GOLDEN RAISIN AND APPLE LATTICE PIE

Steps:

• For crust:
• Blend flour, cake flour, sugar and salt in processor. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Add 6 tablespoons ice water and process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; divide into 2 pieces, 1 slightly larger than the other. Flatten larger piece into disk and smaller piece into rectangle; wrap each in plastic and refrigerate 1 hour. (Can be made 1 day ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.)
• For filling:
• Position rack in bottom third of oven and preheat to 375°F. Spread apple slices on large rimmed baking sheet. Sprinkle 3 tablespoons sugar over apples, then drizzle with 2 tablespoons melted butter and lemon juice; toss to coat. Bake just until apples begin to soften, stirring once, about 15 minutes. Cool apples completely on baking sheet. Maintain oven temperature.
• Transfer apples and any accumulated juices to large bowl. Mix in raisins and brown sugar.
• Butter 9-inch-diameter glass pie dish. Roll out dough disk on floured surface to 12-inch round. Transfer crust to prepared pie dish. Spoon apple filling into crust. Drizzle remaining 1 tablespoon melted butter over. Roll out dough rectangle on floured surface to 11x7-inch rectangle. Cut lengthwise into twelve 1/2-inch-wide strips. Place 6 strips 1 inch apart atop apple filling. Place remaining 6 strips diagonally atop first 6 strips, forming diamond lattice pattern. Trim strips even with bottom crust. Fold dough overhang in, pressing onto edge of pie dish. Press dough edge decoratively with fork to seal.
• Brush dough strips with egg glaze. Sprinkle strips with 2 teaspoons sugar. Bake 15 minutes. Reduce oven temperature to 350°F. Continue to bake pie until crust is golden and apples are tender, covering crust edges with foil if browning too quickly, about 1 hour 15 minutes longer. Cool pie at least 2 hours. Serve slightly warm or at room temperature. (Can be made 1 day ahead. Cool completely, then cover and store at room temperature.)

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.