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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.
- 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.