Those Autumnal evenings are starting to creep in, aren’t they? The clocks are going to change soon, we will be plunged into darkness at 4 o’clock and all of a sudden it’ll really feel like we have lost the Summer. How glum.
So to wrap me up in the comfort of carbs and pick up our spirits, I have baked a Raspberry and Apple Cake – a slightly tart, fruity cake which sits a little heavier than normal cake as it’s laced with yoghurt. A half way house between the seasons, just like our weather which can’t seem to decide whether it wants to chuck it down or sprinkle us in sunshine.
I found the original Raspberry and Apple Cake recipe here. It mixes up American and UK measures which is a little confusing but it was inspiration and a starting point all the same so there we go. I really like my flavours to run all the way through a cake, rather than just a taster on top so my adaptations were based on working the flavours into the mix.
I reduced the eggs to medium and swapped in vanilla paste in place of essence/extract, used 2 cups of flour and changed the plain yoghurt to a thick vanilla yoghurt. I also used a chunky apple reduction to make sure the apple flavour ran all the way through.
I ended up with nice chunks of apple and raspberry to bite through in each slice. It’s quite heavy to look at, but the yoghurt keeps the taste smooth and fruit ensures its super moist.
Definitely one for socks and a cuppa tea, rather than presenting as a birthday treat.
1 cup caster sugar
3 medium eggs (not large as I was introducing more liquid than the original)
1tsp vanilla paste (it’s much punchier than vanilla essence)
2 cups self raising flour (increase from 1.5 for the reason above)
½ cup thick vanilla yoghurt, instead of plain (because plain is blahh)
½ cup cold chunky apple reduction (sharp green garden apples peeled, cored, cut and reduced in a pan with a teeny bit of sugar and water until soft)
½ cup frozen raspberries
Preheat oven to 180degrees and grease a round cake tin with butter.
Beat the butter and sugar together.
Add the eggs, beating between every addition and then the vanilla.
Fold in the flour and yoghurt until smooth.
Stir in the apple reduction just before transferring to a cake tin.
Pop the raspberries on top of the mixture, pushing some down underneath the batter, and leaving some exposed.
Bake at 180 degrees until deep golden in colour (mine took approx. 50 mins)