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 .
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.