Super Moist Apple Walnut Raisin Coffee Cake
A simple cake that is tender and light, yet packed with yummy nuts and raisins and oh so satisfying.
I developed this recipe entirely by accident. As with most happy mistakes, hunky hubby and I found ourselves with pounds and pounds of fermented apple scraps after beginning a journey to make organic hand processed apple cider vinegar. We have been peeling and chopping apples all fall and winter and had quite a stockpile of gorgeous moist apples harvested from the vinegar starts.
Why this recipe works:
I baked piles of cakes one weekend, trying to use up all the apples. I baked a gluten- free (which was surprising good), a wheat flour, (hard pass), pancakes, muffins and then decided to throw the kitchen sink at the last recipe using up pecans, raisins and tons of apples.
Greek yogurt, raisins and butter make for a cake that is not heavy or clunky, yet super moist. I pack this recipe with way more apples than most classic recipe to really amp up the apple flavor.
It baked into coffee cake nirvana.
To bake this coffee cake , you need a 9″ spring form pan- available here or at any kitchen or hardware store near you.
Most of this recipe calls for standard cake baking ingredients. You will also need raisins, apples, cinnamon, brandy, walnuts or pecans, light or dark brown sugar, room temperature butter and high quality vanilla.
Take the time to well incorporate the crumble ingredients. I love doing this by hand- it’s smart to work the butter into the flour by hand for good distribution.
Enjoy this beautiful cake. It’s perfect for sharing or enjoying all week .
Classic Apple Walnut Raisin Coffee Cake
Course: Breakfast u0026amp; Brunch, Sweet Tooth, UncategorizedCuisine: AmericanDifficulty: Medium12
servings30
minutes50
minutes410
kcal2
hoursA moist coffee cake packed with layer of buttery crumble, tender apples, plump raisins and crunchy nuts
Ingredients
- For the crumble topping
1 cup 1 chopped walnuts or pecans
1/3 cup 1/3 brown sugar, packed
1 tsp 1 ground cinnamon
1/3 cup 1/3 All purpose flour
1/2 cup 1/2 softened (room temperature) unsalted butter
- For the apples & raisins
2 cups 2 apples, chopped
1/2 cup 1/2 golden raisins
2 TBSP 2 brandy OR
2 TBSP 2 fresh lemon juice
- For the batter
1 3/4 cups 1 3/4 All purpose flour
3/4 tsp 3/4 baking powder
1/2 tsp 1/2 baking soda
1/2 tsp 1/2 Kosher salt
1 cup 1 unsalted butter, room temp ( 2 sticks)
1 cup 1 granulated sugar
1 tsp 1 vanilla extract
2 large 2 eggs
8 oz 8 Greek Yogurt ( or sour cream)
Directions
- Pre heat your oven to 350 degrees. Butter and flour a 9-inch spring form pan. Place on a parchment lined rimmed baking sheet. Do not use an insulated baking sheet.
- Combine chopped nuts, brown sugar, cinnamon and 1/3 cup flour in a medium bowl. Cut in the 1/2 cup butter until the mixture resembles coarse pebbly sand. Set aside.
- Toss the apples and raisins with the brandy ( or lemon juice). Set aside.
- In a medium bowl combine 1 3/4 cups flour, baking powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer, beat 2 sticks of softened butter until fluffy- about 2 minutes. Add in 1 cup of granulated sugar. Beat until smooth. Add in the eggs slowly and beat another minute. Add in 1/2 the flour mixture and then 1/2 the yogurt. Beat on low speed for 15 seconds. Add in the remaining flour and yogurt and beat on low until all the flour is incorporated, but do not over beat the batter.
- Spread about 2/3’s of the batter into the prepared spring form pan. Sprinkle with 1/3 of the nut crumble mixture and top with 1/2 of the apple mixture. Repeat with the remaining batter, 1/3 nut mixture and remaining apples. Top the cake with the remaining nut crumble mixture.
- Bake at 45-50 minutes or until a cake tester comes out clean. Let the cake cool on a wire rack for 10 minutes and then remove the outer ring of the springform pan. Serve with whipped cream if desired.
Equipment
- Spring Form PanSpring form pan
- parchment paper
Recipe Video
Notes
- To Store: This cake will stay fresh for up to 5 days under a glass dome on a cake stand.
- To Freeze: Let cake cool completely. Wrap well in plastic wrap and then a layer of foil. The cake will freeze well for up to 3 months.
- How to Serve: Serve with barely sweetened whipped cream, coffee, tea or just plain for an afternoon snack.
- What kind of apples to use: we used fermented apples that had been used to make apple cider vinegar so they were incredibly moist. I recommend using Granny Smith apples or Honey Crisp. Really- any apple (except Macintosh ) will work fine.
- If the crumble is getting too dark, cover with foil the last 10-15 minutes of baking to prevent burning.
- Pro tip- for a perfect rise- make sure you have fresh baking soda and baking powder.
Other apple recipes to try:
I am excited to share that we are launching a product line this summer which will include Pine & Palm Kitchen handmade vanilla extracts and organic small batch vinegars. Above is one of my small batch test vanillas made with local vodka and Tahitian Grade A vanilla beans.
