~ Apple Cinnamon Cake with Raisins and Walnuts ~
When things get busy and stressful, I head to the kitchen. Mind you, I’m normally in my kitchen anyway, developing and testing recipes, preparing meals for clients, and always making a dinner of some sort. But that’s not what I’m talking about. My to-do list is seemingly endless right now, and this weekend I needed a break. So I put aside my oil splotched recipe notes, shopping lists and white board (yes, I have a white board in my kitchen) and closed my laptop. I asked my son what I should bake – something sweet, something frivolous, something unplanned. He instantly asked for an apple cinnamon cake I used to bake, and I knew exactly which one he meant. It’s a simple crusty-topped cake studded with fruit and nuts that my kids love and I used to make for afternoon coffee and tea – when I actually used to have afternoon coffee and tea in another life we lived in Europe.
The recipe I used back then was from an old Gourmet magazine and sadly long misplaced or packed. But I remembered seeing a recipe over at Food52 for a classic, popular cake they loved which closely resembled my memory of this cake. That I could find, and here it is:
Apple Cake with Raisins and Walnuts
adapted from Food52 and a distant family memory
1 1/2 cups vegetable oil, such as grape seed
1 3/4 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
6 tart apples, peeled, cored, cut in coarse chunks
1 cup chopped walnuts
1 cup raisins
Heat the oven to 350°F. Butter a 9 by 12-inch baking pan. Line the bottom with parchment paper and butter the parchment.
Beat the oil and sugar in the bowl of a standing mixer fitted with a paddle attachment until light, about 5 minutes. Add the eggs and vanilla and mix well.
Whisk the flour, cinnamon, baking soda and salt in a bowl. Add to the batter and mix to combine. Stir in the apples, walnuts and raisins. Pour into the prepared pan, smoothing the top with a spatula. Bake until a toothpick inserted comes clean, about 1 hour. Transfer to a rack to cool completely. Serve at room temperature. (The flavors will develop once the cake has cooled).
Cut in pieces and serve sprinkled with powdered sugar.