Apple, Pecan and Raisin Cake
The multipurpose Empire rules for this pecan- and raisin-studded cake—the apple holds its shape beautifully when baked. Cream cheese frosting, generously slathered on top of the dense dessert, pairs perfectly with the sweet-tart fruit.
Ingredients
- 1 3/4 cups (265 g) unbleached all-purpose flour
- 2 tsp baking powder
- 1/4 tsp ground cinnamon
- 1/2 cup (115 g) unsalted butter, softened
- 1 1/4 cups (265 g) lightly packed brown sugar
- 3 eggs
- 2/3 cup (150 ml) apple juice
- 1 1/2 cups (185 g) peeled, cored and diced Empire apples
- 1/2 cup (70 g) raisins
- 1/2 cup (50 g) toasted pecans, coarsely chopped
- 1 block (250 g) cream cheese, softened
- 1/2 cup (105 g) lightly packed brown sugar
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter an 8-inch (20 cm) springform pan and line the bottom with parchment paper.
- In a bowl, whisk together the flour, baking powder and cinnamon.
- In a large bowl, cream the butter and brown sugar with an electric mixer. Add the eggs, one at a time, and beat until smooth. At low speed, stir in the dry ingredients alternately with the apple juice until smooth. Using a spatula, fold in the apples, raisins and pecans. Spoon into the pan.
- Bake for 1 hour or until a toothpick inserted into the centre of the cake comes out clean. Let cool completely on a wire rack. Run the blade of a knife between the cake and the pan and unmould.
The multipurpose Empire rules for this pecan- and raisin-studded cake—the apple holds its shape beautifully when baked. Cream cheese frosting, generously slathered on top of the dense dessert, pairs perfectly with the sweet-tart fruit.