Pastry chef Heather Bertinetti makes the most of apple season with this delicious cinnamon spiced cake.
Cinnamon Spiced Apple Cake Recipe
2 teaspoons ground cinnamon
1/2 teaspoon baking soda
4 cups all-purpose flour
1/2 teaspoon kosher salt
1 3/4 cups canola oil
1 teaspoon vanilla extract
2 1/2 cups sugar
4 large firm apples, such as Rome, Empire, or Granny Smith, peeled, seeded and diced (about 4 cups total)
1 3/4 cups golden raisins
Place a rack in the middle of an oven and preheat it to 350ºF. Grease a 9-inch round cake pan with shortening or nonstick cooking spray and set aside.
In a large bowl, whisk together the cinnamon, baking powder, and flour to evenly combine. Set aside.
In a second large mixing bowl, whisk together the oil, eggs, vanilla, and sugar until smooth. Add half of the reserver dry ingredients and whisk to combine. Add the remaining half of the dry ingredients and continue mixing to evenly combine (Note: the batter will be very thick).
Add the apples and raisins to the batter and stir to incorporate. Pour the batter into the prepared cake pan and smooth the top out. Bake until a knife inserted into the center comes out clean, about 30 minutes.
Allow to cool for at least 1 hour before serving. Serve the cake warm or at room temperature. Store the cake covered with plastic wrap at room temperature for up to 3 days.
Now it’s your turn! Follow Heather’s video to make your own apple cake.
In association with Rachael Ray at www.rachaelray.com