Moist Apple and Raisin Glazed Cake

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Moist Apple and Raisin Glazed Cake

Ingredients

For the Cake Batter:

  • 1 ½ cups All-purpose flour (sifted)

  • 1 teaspoon Baking powder

  • ½ teaspoon Baking soda

  • ¼ teaspoon Salt

  • 1 teaspoon Ground cinnamon

  • ½ cup Unsalted butter (softened at room temperature)

  • ¾ cup Granulated sugar

  • 2 Large eggs

  • 1 teaspoon Vanilla extract

  • ½ cup Greek yogurt or sour cream (for moisture)

  • 2 medium Granny Smith apples (peeled, cored, and chopped into small cubes)

  • ½ cup Raisins (plus extra for topping)

For the Glaze:

  • ¼ cup Apricot jam or Honey

  • 1 tablespoon Water

Preparation Instructions

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan with butter and line the bottom with parchment paper to ensure easy removal.

2. Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer. Continue beating for about 3–5 minutes until the mixture is light, pale, and fluffy.

3. Add Eggs and Aromatics: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

4. Mix Dry Ingredients: In a separate medium bowl, whisk together the sifted flour, baking powder, baking soda, salt, and cinnamon.

5. Combine Wet and Dry: Lower the mixer speed. Add half of the dry ingredients to the butter mixture, followed by the Greek yogurt (or sour cream). Mix until just combined. Add the remaining dry ingredients and mix until smooth. Do not overmix, as this can make the cake tough.

6. Fold in Fruit: Using a spatula, gently fold in the cubed apples and half of the raisins.

7. Bake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Sprinkle the remaining raisins over the top of the batter. Place in the center of the oven and bake for 40–50 minutes. The cake is done when a toothpick inserted into the center comes out clean.

8. Prepare the Glaze: While the cake is cooling slightly in the pan, heat the apricot jam (or honey) with a tablespoon of water in a small saucepan over low heat. Stir until it becomes a thin, brushable liquid. If using jam with large fruit pieces, strain it through a mesh sieve first.

9. Finish and Serve: While the cake is still warm, brush the glaze generously over the top. This gives it that professional, shiny finish seen in the image. Let the cake cool completely in the pan before transferring it to a serving plate.

Serving Suggestion

This cake is excellent served at room temperature. For an extra treat, serve a slice with a dollop of whipped cream or a scoop of vanilla bean ice cream.

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