3 medium apples
1 (8oz/250g) cup granulated sugar
1/2 (4oz/125g) cup buttter, melted
1 egg
1 1/4 (6 1/2oz/200g) cups all-purpose flour
1 tsp baking soda
1 tsp of cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/2 tsp salt
1/2 (3oz/90g) golden raisins
2 tbsp granulated sugar mixed with 1 tsp cinnamon
Powdered sugar for dusting
Preheat oven to 325°F (165°C). Butter an 8-inch (20-cm) round cake pan. Core and thinly slice apples, leaving skin intact.
Whisk granulated sugar, butter, and egg together in a bowl. Stir in two-thirds of the apple slices.
Sift flour, baking soda, salt, cinnamon, allspice, and nutmeg together. Add to egg mixture along with raisins, stirring until just blended.
Pour into prepared pan and smooth top. Arrange remaining apple slices in a pattern on top, pressing them gently into batter. Sprinkle with cinnamon sugar.
Bake until golden and springy to touch, 50 to 90 minutes depending on your oven.
Let cake stand in pan on a wire rack for 10 minutes, then turn out and let cool completely, about 2 hours. Dust with powdered sugar and cut into wedges and serve.
Note: You can use any type of apples in season. The cake will taste slightly different each time but is always moist, as well as easy to prepare. Store cake in a covered containter in refrigerator for up to 4 days.
From Williams-Sonoma, via bakebakebake
