To wrap me up in the comfort of carbs and pick up our spirits, I have baked up my Raspberry and Apple Cake to share with you - a slightly tart, fruity cake which sits a little heavier than normal cake as it’s laced with yoghurt.
Download this recipe card for free here
A winter warmer
A half way house between cake and pudding I like to think, just like our weather right now which can’t seem to decide whether it wants to chuck it down, blow a gale or sprinkle us in a little frosty sunshine!
I ended up with nice chunks of apple and raspberry to bite through in each slice. The yoghurt keeps the taste smooth and fruit ensures its super moist.
Serves as it is with socks and a cuppa tea (... and maybe a drizzle of custard if you are feeling decadent?) if you are having a cosy afternoon in, or sandwich together with a light vanilla buttercream and a generous drizzle of raspberry reduction for a rustic celebration cake to plate up for guests.
The recipe for the Raspberry and Apple Cake is below but please feel free to click through to the shop for a free download in case you want to keep a version offline to easily refer to:
Raspberry and Apple Cake Ingredients
125g butter 125g caster sugar 3 medium eggs 1tsp vanilla paste (it’s much punchier than vanilla essence) 125g thick yoghurt
250g self raising flour 125g cold chunky spiced apple conserve (recipe here) 125g frozen raspberries
How to bake
Preheat the oven to 160* degrees celsius and line an 8 inch round cake tin
Cream the butter and sugar in a stand mixer until light and fluffy.
Pour the eggs in two parts, ensuring they are well mixed each time.
In a jug mix together the yoghurt and vanilla paste.
Add 1/2 of the flour mix into the batter and combine. Then add the yoghurt mix to the batter and combine. Pour in the remaining flour and mix until fully incorporated.
Carefully fold in the frozen raspberries.
Pour your batter into an 8 inch cake pan and sprinkle the Chunky Apple Conserve across the top.
Bake for around 50-60 mins
Top Tips for a fabulous Apple & Raspberry Cake
If you have cold butter and want to get started asap, pop it in the microwave (remove wrapper and pop it on a microwave safe plate!) for 10 second intervals until softened but not melting.
Cream your butter and sugar until pale in colour and fluffy - don’t rush this bit!! - incorporating air and properly combining these two ingredients is what give your cake the perfect light texture.
Make sure you scrap down the bowl after each ingredient addition to ensure a smooth batter.
Please check your oven and adapt timings to suit - The cake should be golden brown when cooked and if you insert a skewer or form it should come out clean. Please cook for longer than the stated time if this is not the case after the initial 45-50mins.
You are looking for a deep rich golden brown colour when cooked. Insert a skewer into the middle of the cake when you think you are almost done. If it comes out clean, you are good to go. If not, pop it bake in for 10min intervals and check each time for ‘done-ness’ so you don’t overbake and dry it out.
If you have made the Chunky Apple Reduction, I highly recommend drizzling over the leftover sauce on top of this cake to take it to another level. You’ll thank me when you’ve tried it.
Serve with warm vanilla laden custard or a cold vanilla ice-cream.
Download this recipe card for free here
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