If you’ve ever bitten into a slice of fresh apple cake, the warm, cozy spices, bursts of sweet raisins, and soft, yielding cake crumb probably left an impression. Some desserts fade quickly from memory, but apple cake with raisins is truly unforgettable. It stands out with an old-fashioned comfort, yet boasts enough complexity to impress even the most jaded palates.
Apples lend their juicy brightness, raisins bring concentrated sweetness, and a measuring cup of walnuts adds textural surprise in every bite. The result is a beautiful, dense cake with a moist center, almost reminiscent of carrot cake—only here, apples play the starring role. A simple confectioners’ sugar glaze draped over the warm cake seals in those flavors, offering a gentle sweetness, not overwhelming, but just right.
You might already sense why this cake should make its way into your kitchen, but let’s put those reasons front and center.
Why You’ll Keep Coming Back to this Recipe
Here’s what makes this apple cake with raisins rise above the rest:
- Hearty, Moist Texture: Unlike the airiness of sponge cakes, this dessert has substance. Each forkful offers a comforting weight, dense with tender apples and dotted with juicy raisins.
- Flexible Serving: This cake isn’t reserved for dessert alone. Lay out squares for breakfast, brunch, afternoon coffee breaks, or pack a lunchbox treat.
- Pantry-Friendly Ingredients: You won’t be adding obscure items to your grocery list. Every ingredient is likely already in your kitchen.
- Effortlessly Feeds a Crowd: Hosting the weekly book group? Need a fuss-free potluck offering? Two 10×15 inch sheet pans yield 50 generous pieces, enough for a party or days of sweet snacking.
- Highly Adaptable: Swap margarine for butter, add extra spices, experiment with pan sizes, or skip the nuts to fit every preference and dietary need.
There’s no need to reserve baking apple cake with raisins for holidays or family reunions. With a process this simple and reliable, every kitchen break or gathering becomes a little more special.
At-a-Glance: The Quick Facts
If you want the essentials, here’s a tidy table with all the need-to-know details:
| Step | Details |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 1 hour |
| Additional Time | 30 minutes (for apple-sugar soaking/cooling) |
| Total Time | About 2 hours |
| Yield | 2 sheet pans (10×15 inches each) |
| Servings | 50 squares |
That’s enough to ensure there’s plenty for everyone – and likely a few leftovers for breakfast the next day.
Building Blocks: What You’ll Need
This recipe builds on kitchen basics. Here’s your shopping list, divided by cake and glaze:
For the Cake:
- 3 ½ cups apples, peeled, cored, coarsely chopped
- 2 cups white sugar
- ½ cup water
- 2 eggs, lightly beaten
- 1 cup margarine, melted
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ÂĽ teaspoon salt
- 1 cup raisins
- 1 cup chopped walnuts
For the Glaze:
- 2 cups confectioners’ sugar
- 3 tablespoons hot water
- 1 ½ teaspoons vanilla extract
Simple, honest ingredients allow the star flavors to shine.
Step-by-Step: From Apples to Glorious Cake
Follow these clear steps and within two hours, you’ll have a kitchen perfumed with cinnamon apples and a cake cooling on the counter, ready for its glaze.
- Soak Apples in Sugar: Toss chopped apples and sugar in a bowl. Let them mingle for 30 minutes. The apples will release juices, which infuse the cake with natural moisture.
- Prepare the Oven and Pans: Set your oven to 350°F (175°C). Grease and flour two 10×15 inch sheet pans, setting the stage for easy release later.
- Mix It All Together: Add water to the apple bowl. In a second bowl, blend your eggs with melted margarine, then stir into the apples. Combine the dry ingredients—flour, baking soda, cinnamon, salt—and gently fold them into the wet mixture. Last, stir in raisins and walnuts.
- Bake: Divide the batter evenly between pans. Bake for about an hour. Check at 50 minutes, since oven behavior can vary. A toothpick should exit the center clean.
- Cool & Glaze: Let the cakes cool slightly in pans. Prepare your glaze by mixing confectioners’ sugar, hot water, and vanilla until smooth. Pour generously over the warm cakes so it sinks slightly, locking in moisture.
Nutrition at a Glance
Every serving delivers homey satisfaction without overindulgence.
| Nutrient | Per Serving (approx.) |
|---|---|
| Calories | 143 |
| Total Fat | 6g |
| Saturated Fat | 1g |
| Cholesterol | 7mg |
| Sodium | 82mg |
| Carbohydrates | 23g |
| Dietary Fiber | 1g |
| Sugars | 16g |
| Protein | 2g |
| Vitamin C | 1mg |
| Calcium | 9mg |
| Iron | 1mg |
| Potassium | 58mg |
These values will shift if you modify the recipe, so if you’re following a special diet, consider using your favorite nutrition tracker for a precise analysis.
Make It Your Own: Personalizing Apple Cake
Baking rewards experimentation, and this cake absolutely welcomes it. Bakers have found joy in countless tweaks:
- Butter Instead of Margarine: Swapping in butter deepens flavor. Multiple bakers have reported success with a straight substitution.
- Switch Up the Spice: Add ground cloves or nutmeg for extra warmth.
- Different Nuts (or None): Pecans or almonds bring their own distinction. Or, omit nuts entirely for a smooth cake.
- Bundt Pan Adaptation: If you lack sheet pans, a large bundt pan transforms the cake into a stunning centerpiece.
- Raisin Soak: For richer flavor, plump raisins in a splash of spiced rum or apple brandy before folding them in.
- Applesauce Boost: Replace some of the fat with unsweetened applesauce for a lower-fat version with a more apple-forward flavor.
- Omit or Add Mix-Ins: Play with dried cranberries, dates, or chocolate chips—though keep an eye on batter thickness.
If using instant pudding or extra thickeners, be careful; these can lengthen baking time and alter cake texture.
Serving Suggestions: Beyond the Sheet Pan
This cake adapts effortlessly to every table and schedule.
- Dessert: Warm with a scoop of vanilla ice cream, it’s a classic finish to autumn dinners.
- Brunch: Cut into dainty rectangles for a brunch spread—a sweet complement to savory quiche or frittata.
- Morning Coffee Break: A quick, satisfying slice with black coffee is all anyone needs to start the day with a smile.
For best results, pour on that confectioners’ sugar glaze while the cake is still slightly warm. It will melt in, infusing every corner with delicately sweet moisture.
More Apple Recipes to Keep the Oven Busy
Try these for your next baking adventure:
- Old-Fashioned Apple Cake
- Mother’s Applesauce Cake
- Apple Walnut Pound Cake
- Apple Bundt Cake
- Super Duper Easy Apple Cake
- Jewish Apple Cake II
- Chocolate Chip Apple Cake
- Applesauce Cake VI
- Jewish Apple Cake
- Honeyed Apple Cake
- Mountain Apple Cake
- Apple Cinnamon Spice Cake
- Bundt Dutch Apple Cake
- Shredded Apple Spelt Cake
- Apple Cake VII
- Apple Honey Bundt Cake
Every recipe brings a unique take on the classic apple crumb. If you love apples and baking, any one of these can be a new favorite.
So, set out your apples, round up your raisins, and butter those pans. Each batch brings not just a fragrant kitchen and a delicious treat, but a little reminder of how satisfying simple pleasures can be. Whether you’re baking for family, friends, or simply yourself, this apple cake with raisins brings joy in every tender bite.
FAQ: Apple Cake with Raisins
The following section addresses common questions about the apple cake with raisins recipe, providing quick insights and solutions for a seamless baking experience.
Can I use other types of apples?
Yes, you can use any variety of apples you have on hand, though crisp and tart varieties like Granny Smith or Honeycrisp work best for balancing flavors.
What can I substitute for margarine?
Butter is a perfect substitute for margarine, and it will enhance the cake’s flavor with a richer, buttery taste.
How should I store leftover cake?
Store leftover cake in an airtight container at room temperature for up to three days or refrigerate it to extend freshness for about a week.
Can I freeze the apple cake?
Absolutely. Wrap the cake tightly in plastic wrap and then in aluminum foil before freezing. Thaw overnight in the refrigerator before serving.
Is it possible to make this cake gluten-free?
Yes, simply substitute the all-purpose flour with a gluten-free flour blend. Make sure it contains a binding agent like xanthan gum for structure.
What can replace raisins if I don’t like them?
You can use dried cranberries, chopped dates, or even small chocolate chips as alternatives to raisins.
How do I prevent the cake from sticking to the pan?
Make sure to thoroughly grease and flour the baking pans before pouring in the batter to prevent sticking.
