This Apple and Raspberry Jam Cake is the perfect balance of sweet and tart flavors, making it an irresistible treat for any occasion. With tender, cooked apples layered with a hint of raspberry jam, this cake offers both moisture and sweetness in every bite. Whether you serve it with a cup of tea or as a dessert after a meal, this cake is sure to delight. The combination of simple ingredients makes this recipe a must-try for beginners and experienced bakers alike.
Preparation Time:
- Prep time: 15 minutes
- Cook time: 25-30 minutes
- Total time: 45 minutes
Ingredients:
- Apples: 3 medium-sized, peeled and grated
- Sugar (for apples): 2 tbsp (30 g)
- Lemon juice: from 1 lemon (about 2 tbsp)
- Eggs: 2 large
- Sugar (for batter): ½ cup (100 g)
- Vanilla sugar: 1 tbsp (8 g)
- Butter: ½ cup (120 ml), melted
- Sour cream: ½ cup (120 g)
- Flour: 1¾ cups (220 g)
- Baking powder: 2 tsp (12 g)
- Raspberry jam: 3 tbsp (50 g)
Directions:
- Prepare the Apples:
Peel and grate the apples. In a pan, combine with 2 tbsp sugar and lemon juice. Cook over medium heat until softened, then set aside to cool. - Mix the Batter:
In a bowl, whisk the eggs, ½ cup sugar, and vanilla sugar until light and frothy. Add the melted butter and sour cream, and mix thoroughly. - Combine Dry Ingredients:
Sift the flour and mix with the baking powder. Gradually fold the dry mixture into the wet ingredients until combined. - Layer the Cake:
Preheat the oven to 350°F (180°C). Pour half of the batter into a greased baking dish, spread the cooled apple mixture on top, dot with raspberry jam, and pour the remaining batter over it. - Bake:
Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let the cake cool before serving.
Serving Suggestions:
- Serve the cake warm or at room temperature.
- Pair with whipped cream, vanilla ice cream, or a drizzle of honey.
Cooking Tips:
- Ensure the apples are fully cooled before layering them into the batter to prevent the cake from becoming soggy.
- Use a mixture of tart and sweet apples for more complex flavors.
Nutritional Benefits:
- Apples provide dietary fiber and vitamin C, while raspberry jam adds a sweet antioxidant-rich touch. Sour cream gives the cake a creamy texture without making it too heavy.
Dietary Information:
- Vegetarian
- Can be made gluten-free by using gluten-free flour.
Nutritional Facts (per serving, based on 8 servings):
- Calories: 220
- Fat: 10 g
- Carbohydrates: 30 g
- Protein: 4 g
Storage:
- Store the cake in an airtight container at room temperature for up to 3 days. It can be refrigerated for up to 5 days or frozen for up to 2 months.
Why You’ll Love This Recipe:
- This cake is moist, flavorful, and simple to make, making it perfect for any occasion.
- The combination of apples and raspberry jam creates a deliciously balanced flavor.
- The cake is light and fluffy, yet filling, making it a great snack or dessert option.
- It’s versatile and can be served warm or cold, depending on your preference.
Conclusion:
The Apple and Raspberry Jam Cake is a delightful blend of fruity sweetness with a soft, tender crumb. It’s easy to make and is sure to impress your family and friends. Whether you’re enjoying it as a snack, dessert, or breakfast treat, this cake is sure to become a favorite in your recipe collection. With just a few simple ingredients, you can create a dessert that’s both comforting and indulgent.
Frequently Asked Questions:
- Can I substitute the raspberry jam with another flavor?
Yes, strawberry or apricot jam works just as well. - Can I make this cake gluten-free?
Absolutely, just use a gluten-free flour blend. - What kind of apples work best for this recipe?
A mix of sweet and tart apples like Granny Smith and Honeycrisp. - Can I add nuts to the recipe?
Yes, chopped walnuts or pecans would be a great addition. - How should I store leftovers?
Store in an airtight container at room temperature for up to 3 days. - Can I use margarine instead of butter?
Yes, margarine can be used, but the flavor may slightly change. - What if I don’t have vanilla sugar?
You can use regular sugar with a splash of vanilla extract instead. - Can I replace sour cream with yogurt?
Yes, full-fat Greek yogurt works well as a substitute. - How do I know when the cake is done?
Insert a toothpick in the center; if it comes out clean, the cake is ready. - Can I freeze this cake?
Yes, wrap it tightly in plastic wrap and freeze for up to 2 months.