Sweet, full of apple, yet moist and fluffy! This Raw Apple Cake has been in my mom's family for years and I am so excited to share the recipe with you!
This Raw Apple Cake brings back a lot of memories, all revolving around Fall! This cake is exactly why I love to bake and cook. I taste this cake, and am immediately transported back to being 10 years old standing in my Grandpa's Timber.
My Grandpa (my mom's dad) was quite the guy. He was extremely quick witted, had the rosiest cheeks, and loved his family more than anything. He also LOVED this Raw Apple Cake. I remember my mom making it for him most times he would come stay with us.
So, try this cake and make it a tradition in your own family. Let us know what you think in the comments.
Details & Tips
This cake is really easy to whip up. One key tip is to try and get everything to room temperature. The coffee, butter, and egg will all combine and work into a silky batter if they are room temperature. And when mixing the batter, it should be just that, silky.
It is also important not to over-mix the batter. We want to stop mixing as soon as the batter comes together and there are no dry bits of flour visible. The apples mix right into the batter so that step will contribute to mixing the batter together as well. I prefer to peel the apples and dice them into ¼ inch pieces. This seems to be the perfect size where they soften but still keep their bite.
You might be thinking this cake batter needs more sugar. The actual batter is not all that sweet because the entire cake gets topped with a sugary streusel topping. When my mom makes this, she always makes a little more streusel than the recipe calls for which I think you need. If you prefer a little extra topping, do heeping portions of each ingredient for a little extra crunch and sweetness on top.
Customize
Any firm apple will work in this cake. Granny Smith or Honeycrisp are some favorites, but the key is that they are firm apples since this cake does cook for a longer time.
Storing the Cake
This raw apple cake is one of those that gets better as it sits out. Keep in a container at room temperature on the counter for a few days. It will be there for you whenever you need a little bite of a sweet treat. It is also acceptable to eat this cake at any time of day. It is great with a cup of coffee sitting next to the fire, or as a dessert topped with a scoop of ice cream. You honestly cannot go wrong.
The raw apple cake is also great for freezing. Follow the recipe as written, bake it, and then pop it in the freezer to have on hand. It thaws quickly and tastes just as good.
Ingredients
Instructions
More from the kitchen
