This simplistic Apple Raisin Cake made with part whole wheat flour and finished with some Salted Caramel is just what one needs to cheer up any day.
The child at home has suddenly been craving cakes! Coming up to me every week and saying, “Let’s bake mumma”. I am not complaining since that means I can pull out old recipes and refresh some blog posts. This Apple Raisin Cake is one such recipe. This time we made it with a simple but delicious Salted Caramel Drizzle and realised that made the cake even more delicious.
I love baking with fruits,possibly only a little less than baking with chocolate. While using fruits, the amount of sugar gets lowered and so does the amount of fat used in the bake. If you want to lower your sugar intake and yet not compromise on your sweet tooth, baking with fruits is a great option. Using fruit puree can make baking a great deal easier. Using fruits like bananas, apples, pears, pineapples, dates, figs and mangoes in baking means that since the fruits are naturally sweet, you can lower the additional sugar content in the recipe. Even dried fruits like apricots or figs can be used for baking. Just soak them on water, cook them for a while and then puree them and use them. They are so good for health and can be a great substitute for sugar!
Talking about fruits and baking, I realised I have loads of recipes on the blog which use fruit as a base for cooking. Did you check out these ones?
PS – This is a post from March 2010 updated with new pictures and re-tested recipe
Apple Raisin Cake
- 3 green apples (tart red ones work as well)
- 1 cup maida 110gms
- 1 cup whole wheat flour 120gms
- 1/2 cup vegetable oil (or melted butter)
- 1/2 cup milk
- 1 tsp vanilla essence
- 1/2 cup raisins
- 1 cup brown sugar 200gms
- 3 large eggs large
- 1.5 tsps baking powder
For the Salted Caramel Drizzle
- 1 cup sugar 200gms, granulated
- 6 tbsp butter 90gms
- 1/3 cup cream 100ml
- 1 tsp sea salt
- Heat the oven to 175C, grease and line a 8 inch round baking tin and set aside.
- Cut the apple and grind them to a paste with the peel, add the oil and milk while grinding. Add sugar to the apple and mix well. Add the vanilla essence. Add one egg at a time mixing well. Whisk till everything has come together well.
- In a seperate bowl, Mix the flours and baking powder together and sift twice to incorporate some air.
- Add half the flour mixture to the apple egg paste and mix, then add the rest of the half and mix well... dont over mix. Add the raisins, mix gently.
- Bake for about 35-40 mins at 175C or till the cake is done. Wait for 15 minutes, remove from the tin and cool on a wire rack.
- Start on your salted caramel. Heat a heavy bottom pan on gas and add sugar to the same. Let it melt completely, stirring in between. It will form clumps and eventually all melt.
- Once it is melted and is starting to turn slightly brown, add the butter. The mixture will bubble up, keep stirring it till the butter has completely melted. Simmer for 2 minutes and add your cream. Mix and boil for 2 minutes. Remove from heat and add salt. Stir to mix.
- Place the cake in a plate and pour this on the cake. You want to collect what falls down so take a little bigger plate. Garnish with some more chopped apples. Slice and enjoy.