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Apple-Raspberry Cake

Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 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:

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

Crumble topping:

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