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Aunt Janine’s Apple Cake is one of my childhood memories. It is a cake that my aunt Janine made us sometimes for the “goûter” (afternoon snack) when we visited her.
If you read my blog, you know that I love any dessert with apples. The addition of raisins and walnuts in this cake give a little crunch and flavor that I enjoy.
I asked my aunt to give me her apple cake’s recipe and was happy to rediscover these flavors and to share them with my teens.
It is an easy dessert and a perfect little treat for any occasion with a warm cup of your favorite drink.
Aunt Janine's Apple Cake
- 125 ml oil (or half oil + half unsweetened applesauce)
- 125 g sugar (but you could put less (110 g) if you do not like too sweet)
- 3 eggs
- zest 1 lemon
- salt a pinch
- 200 g cake flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 100 ml milk
- 3-4 apples
- 60 g walnuts
- 50 g golden raisins
Preheat oven at 350 F.
Whisk the eggs, oil (or half oil + half applesauce) and sugar with a hand mixer until the mix becomes foamy. Add the lemon zest and the vanilla extract.
In another bowl mix the flour, the baking powder, and salt. Then add the liquid mix from the other bowl and mix just enough to blend the flour.
Pour the batter into a buttered round cake pan (9-inch diameter).
Sprinkle evenly all the nuts and raisins.
Cut the apple in two, then slice each half apple into thin slices, leaving 1/4 inch at the bottom unsliced (like the Hasselback Potatoes). Place the apples evenly by sinking them lightly into the batter.
Bake for about 40 to 45 min depending on your oven or until the tip of a knife comes out clean when inserted.