Apple-Raspberry Cake

Name: Apple-Raspberry Cake
Ingredients: 7 tablespoons unsalted butter, room temperature; 2 small golden delicious apples, peeled, cored, cut into 1/2-inch cubes (about 12 ounces); 2 tablespoons sugar; 1 cup sugar; 1 cup fresh raspberry; 3 large eggs; 2 tablespoons fresh lemon juice; 1 1/2 teaspoons vanilla extract; 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/4 teaspoon ground ginger

12 ingredients

3 steps

Ingredients

7 tablespoons unsalted butter, room temperature
2 small golden delicious apples, peeled, cored, cut into 1/2-inch cubes (about 12 ounces)
2 tablespoons sugar
1 cup sugar
1 cup fresh raspberry
3 large eggs
2 tablespoons fresh lemon juice
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground ginger

Directions

1

Preheat oven to 350°F Butter and flour 9x9x2-inch baking pan or a bundt pan. Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add apples; sprinkle with 2 tablespoons sugar. Saute until tender and juices cook away, about 8 minutes. Set aside to cool. Mix raspberries into apples.
2

Using electric mixer, beat remaining 6 tablespoons butter in medium bowl until fluffy. Beat in remaining 1 cup sugar, then eggs 1 at a time. Beat in lemon juice and vanilla extract. Sift flour, baking powder, salt, and ginger over; beat inches Spread 13/4 cups batter in prepared pan. Sprinkle evenly with fruit. Drop remaining batter evenly over by teaspoonfuls, spacing apart (batter will spread to cover during baking).
3

Bake cake until tester inserted into center comes out clean and top is golden brown, about 40 minutes. Place cake in pan on rack and cool completely.