I don’t know about you but apple cake is one of my favorite fall treats. Little bits of sweet, chopped apples swirled with cinnamon in a dense cake – I absolutely love it! Top with some whipped cream and you have the most comforting dessert ever.
Rachael Ray Buddy and eHow Food dessert expert Heather Bertinetti, executive pastry chef at John DeLucie’s Manhattan restaurants shared this delicious recipe with us. With just a couple simple ingredients, you can whip up this heavenly treat in less than 35 minutes!
1 3/4 cups Canola oil
1 tsp. vanilla extract
2.5 cups sugar
1 quart diced apples
1 3/4 cups golden raisins
3 cups all-purpose flour
3 teaspoons baking powder
2 tablespoons of cinnamon (use more or less depending on preference)
Mix the canola oil, eggs and vanilla extract into one large bowl. Whisk together while adding the sugar. Stir until smooth.
In a separate bowl, add cinnamon, baking powder and flour. Slowly combine the dry ingredients into the other bowl, mixing until free of lumps. Fold in the apples and golden raisins. Pour the batter into a nonstick pan, smoothing the top with a spatula. Pop into the oven at 350 degrees, and bake for about 30 minutes.
Heather Bertinetti is the talented young pastry chef working her way through some of Manhattan’s most acclaimed restaurants. After graduating the Culinary Institute of America with a degree in baking and pastry arts, Heather joined Gramercy Tavern and, just two years later, Per Se. After opening and achieving rave reviews at Alto, Convivio, Marea and Osteria Morini, Heather now works alongside John DeLucie and team at restaurants Crown and The Lion. As an executive pastry chef, Heather’s passion is to create elegant but straightforward dishes that reflect the soul of the restaurant. Heather has been lauded by The New York Times, Time Out New York and The Wall Street Journal, and was named in Zagat’s 2011 “30 under 30: New York’s Hottest Up-and-Comers.”