A moist Polish Apple Cake with raisins and a hint of cinnamon
- 1 pound Granny Smith apples (400g)
- 4 eggs at room temperature
- 1 1/8 cups light brown sugar
- zest of 1 lemon
- 1 cup of oil (225 ml)
- 1 tablespoon honey
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 7/8 cups flour (275g)
- 1/3 cup raisins (60g)
- 1/3 cup oatmeal (35g)
- Preheat oven to 325° F (160° C). Grease an 8 – 10-inch springform pan and line the bottom with parchment paper.
- Peel, core, and finely dice the apples, set aside.
- Add the eggs, brown sugar, and lemon zest to a mixer bowl. Beat for about 5 minutes. The eggs will be fluffy and the sugar will have dissolved. Continue beating and slowly add the oil in a very thin stream, add the honey.
- In a separate bowl, combine the baking powder, baking soda, salt, and flour. Stir in the raisins to coat them in the flour. Gently fold the flour mixture and the oatmeal into the beaten eggs. Then fold in the diced apples.
- Put the batter in the prepared pan. Bake about 90 minutes for an 8-inch springform pan, 60 minutes for a 10-inch springform pan, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes, carefully run a knife around the edge of the pan and remove the springform. Cool completely before slicing.
For a tasty change, you can substitute dried cranberries for the raisins.
Keywords: Polish apple cake