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Apple-Raspberry Cake

Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Servings: 10 -12
Author: Amy Stafford

Ingredients

Cake:

  • Granulated sugar for pan
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter melted
  • 3/4 cup packed light-brown sugar
  • 1/2 cup coconut-almond milk you can use just almond or just coconut milk
  • 2 large eggs
  • 3 pounds McIntosh or Jonathan apples peeled, cored, and cut into 8 wedges, about 1 1/2
  • 1 cup raspberries 1/2 pint

Crumble topping:

  • 2 tablespoons packed light-brown sugar
  • 2 tablespoons cold unsalted butter cut into pieces
  • 3 tablespoons slivered almonds
  • 1/4 teaspoon ground cinnamon

Instructions

Cake:

  • Preheat oven to 375 degrees.
  • Spray with cooking spray or butter a 9-inch springform pan, and dust with granulated sugar.
  • In one Large bowl whisk together flour, baking powder, and salt in a bowl.
  • In a medium bowl whisk together melted butter, 3/4 cup brown sugar, milk, and eggs in another bowl.
  • Whisk butter mixture into flour mixture.
  • Spread batter evenly into prepared pan.
  • Arrange apple wedges over batter, and sprinkle with raspberries.
  • Gently press fruit into batter.

Crumble topping:

  • In a small bowl combine brown sugar, cinnamon, almonds and sprinkle over fruit. Dot with 2 tablespoons butter.
  • Bake until top is dark gold, apples are tender, and a cake tester inserted into center comes out clean, about 55 minutes.
  • Let cool before removing from pan.