Apple and Raspberry Cake
Prep: 20min
|
Servings: 15
|
Cook: 1h 10min
Apple and raspberry cake from Spoonsparrow is a baking recipe that always turns out well. See for yourself.
Ingredients
- 125 g soft butter
- 125 g unsweetened applesauce
- 45 g honey (3 tbsp)
- 5 eggs
- 280 g wheat flour type 1050
- 200 g Spelt flour Type 1050
- 100 g cornstarch
- 1 packet baking powder
- 100 g Sour cream
- 2 Apples
- 300 g frozen raspberries (do not thaw)
Instructions
-
1.
Whisk butter with applesauce, honey and eggs until fluffy. Mix 250 g wheat flour, spelt flour, cornstarch and baking powder together. Alternately fold in sour cream.
-
2.
Wash, peel and core the apples, then dice them. Toss the frozen raspberries and apple cubes separately in the remaining flour. Divide the dough into two portions; fold raspberry pieces into one half and apple pieces into the other.
-
3.
Line a baking tin with parchment paper. Spoon the raspberry dough into the pan, then top with the apple dough. Bake in a preheated oven at 200 °C (180 °C fan or gas level 3) for about 70 minutes. Carefully flip the cake and let it cool.
