…with Raspberry and Blackberry Filling and Apple Sauce
Sift and then measure 2 1/2 cups all-purpose flour, add 1 tablespoon baking powder and set aside.
Cream 1/2 cup butter, 1 cup sugar, 2 tsps vanilla and 2 eggs. Beat light and fluffy. Measure 1 cup milk. Add alternately to the creamed mixture with about 1/2 cup flour at a time. Stir smooth with each addition. Stir in 5 apples, peeled and coarsely chopped.
Pour into 2 well-greased shallow pans [I used a springform and it was perfect]. Sprinkle the top of one cake with 1/2 cup brown sugar, and a mixture of cinnamon, nutmeg and cloves [to your taste]. On the top of the second cake, drizzle the juice of a dozen raspberries and a dozen blackberries (pushed through a sieve). Bake at 350 degrees for 35–40 minutes or until a knife inserted in the center comes out clean.
Let cool for 10 minutes. Remove springform rims from the cakes and spread applesauce made from about 6 apples, cinnamon, brown sugar and lemon juice over the top of the cake with the raspberry topping. Place the brown sugar cake on top, and sprinkle powdered sugar through a sieve on top. Then serve warm. If you like, you may serve with ice cream or whipped cream.Print This Post