Anna and Avery’s Apple Cake

…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.

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One Response to “Anna and Avery’s Apple Cake”

  1. Kristen in London » Blog Archive » a day out in Buck­ing­hamshire, and Frieze!:

    […] Anna and Avery’s Apple Cake 06/20 […]

    June 20th, 2010 at 4:53 pm

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