This Raw Apple Cake recipe I received from a neighbor friend, Denise, years ago, is one of my ABSOLUTE favorites, and I make it at least once or twice every Fall/Winter.
My favorite way to enjoy it is with coffee for breakfast/brunch, and I love it kept cold in the fridge, though refrigeration is not at all necessary – just my preference.
I made it for our Un-Thanksgiving celebration this year, where we served it with dollops of whipped cream.
If you try it, let me know what you think. I have never had better!
Raw Apple Cake
Preheat oven to 325 degrees F
2 c. sugar
1 1/2 c. oil
2 tsp. vanilla
juice of 1 lemon
2 eggs, well beaten
1 tsp salt
Combine dry ingredients in another bowl:
3 c. all-purpose flour
1 tsp. cinnamon
1 1/4 tsp. baking soda
Add to batter.
2 c. chopped apples
1 c. golden raisins (optional)
1 1/4 c. chopped nuts (walnuts or pecans)
Pour into greased and floured bundt pan. Bake 1 1/2 hours.
While cake is baking, prepare topping.
1 c. brown sugar
1 stick butter
1/4 c. milk
Cook in saucepan 2 1/2 minutes.
Cool cake 10-15 minutes, then gently loosen at outer edges and spoon topping all over and down edges until absorbed.
Let cool for several hours in pan while cake soaks in the topping.
Invert and serve when completely cooled.
Every single time I make a cake in a bundt pan, I can’t help but chuckle remembering this scene from “My Big Fat Greek Wedding.” “Is a bunnnnn ttt!” “Is a kick!”
Cheers & Hugs,