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Apple Raisin Cake

A cozy pan cake with a sticky, buttery topping that delivers the comforting flavors of fall.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Brunch, Dessert
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Topping
  • 2 tablespoons unsalted butter Melted in the pan.
  • 1/2 cup sugar For the topping.
  • 1 teaspoon cinnamon
  • 1 apple thinly sliced Use tart apples for balance.
  • a few raisins Scatter lightly.
Dough
  • 1 package active dry yeast
  • 3/4 cup warm water 105–115°F.
  • 1/4 cup sugar For the dough.
  • 1 teaspoon salt
  • 2 cups Gold Medal flour 1 cup + 1 1/4 cups.
  • 1/4 cup shortening Oil can be used instead.

Method
 

Preparation
  1. Melt the butter in a 9x9x2-inch baking pan until it sizzles slightly.
  2. Mix 1/2 cup sugar and 1 teaspoon cinnamon in a small bowl and sprinkle it over the melted butter.
  3. Thinly slice the apple and arrange the slices in neat rows over the sugar; scatter a few raisins on top.
  4. Stir the yeast into the warm water in a large bowl until slightly foamy.
  5. Add 1/4 cup sugar, 1 teaspoon salt, and 1 cup flour, then beat for 2 minutes.
  6. Add the egg, shortening, and remaining 1 1/4 cups flour; beat until smooth and slightly elastic.
  7. Spoon the batter over the apples and raisins, leaving gaps for the fruit to peek through.
  8. Cover the pan with a towel and let it rise in a warm spot for 50–60 minutes.
Baking
  1. Preheat the oven to 375°F.
  2. Bake the cake for 30–35 minutes, until the edges brown and a toothpick comes out clean.
Serving
  1. Invert the pan onto a serving plate while still warm.

Notes

For variations, try adding nutmeg or substituting raisins for chopped dried apricots. Serve warm with vanilla ice cream or for brunch with a drizzle of honey.