Saturday, June 11, 2011

Apple Raspberry Cake

8-10 servings

7 tablespoons unsalted butter, room temperature
2 small Golden Delicous apples, peeled, cored, cut into 1/2 inch cubes
2 tablespoons plus one cup of sugar
1 cup fresh raspberries

3 large eggs 2 tablespoons fresh lemon juice
1 1/2 teaspoons vanilla extract
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground ginger

Preheat oven to 350. Butter and flour 9x9x2 inch baking pan. Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add apples; sprinkle with two tablepoons sugar. Saute 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 one at a time. Beat in lemon juice and vanilla extract. Sift flour, baking powder, salt and ginger over; beat in. Spread 1 3/4 cups batter in prepared pan. Sprinkle evenly with fruit.

Drop remaining batter evenly over by teaspoonfuls, spacing apart (batter will spead to cover during baking.)

Bake cake until tester inserted into center comes out clean and top is golden brown, about 50 minutes. Place cake on rack and cool completely.

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