- 3/4 cup butter, softened to room temperature (1.5 sticks)
- 1-3/4 cups plus 2 Tablespoons granulated sugar
- 3 eggs
- 4 cups peeled, sliced, and chunked Granny Smith apples (about 2 large or 3 medium)
- 1 cup raisins
- 3 cups all-purpose flour (I often sub in 1 cup white whole wheat)
- 1 Tablespoon cinnamon
- 1 Tablespoon baking soda
- 3/4 teaspoon salt
- Preheat oven to 350. Cream together butter and sugar for several minutes until light and fluffy. Add eggs one at a time, beating after each addition.
- Add apples and raisins to creamed mixture and mix until they are coated with batter.
- Add dry ingredients (pre-mixing them is recommended, but I don’t actually do this) and mix until just combined. Smooth batter into a greased 9×13 pan.
- Bake at 350 for 35-45 minutes, or until cake is browned and a toothpick inserted into the middle comes out with moist crumbs.
This recipe is adapted from the Three Rivers Cookbook, which is a Pittsburgh thing that you can still buy on Ebay, apparently. :o)
I thought about fancifying things with a glaze for the blog, but I really love the cake as is. If you want to go that direction, I was leaning toward trying this Brown Butter Maple Glaze.