This Swiss apple cake is flavorful and moist, with a unique texture due to the apples in its center, offering a distinctive twist to a traditional dessert. In addition to dusting it with powdered sugar, you can serve it warm and pair it with whipped cream flavored with vanilla essence.
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Place the butter at room temperature in a bowl, add the sugar, and mix until smooth and creamy. Add the eggs one at a time, beating well after each addition.
Gradually incorporate the sifted flour, alternating with the milk, and mix until the batter is smooth and homogeneous. Add vanilla essence for flavor.
Pour half of the batter into a greased and floured 24 cm (9.5-inch) springform pan.
Spread the apple purée evenly over the batter, sprinkle with ground cinnamon, and distribute the golden raisins. Cover with the remaining batter.
Bake in a preheated oven at 180°C (350°F) for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven and let cool slightly before serving.
Ensure the butter is at room temperature for easier mixing and a smoother batter.
Sift the flour to avoid lumps and achieve a more homogeneous batter.
For added flavor, you can use a pinch of nutmeg along with the cinnamon.
Serve the cake warm with whipped cream flavored with vanilla essence for a delightful pairing.
Can I use store-bought apple purée?
Yes, you can use store-bought apple purée, but homemade apple compote purée will provide a fresher and more authentic flavor.
Can I substitute raisins with another ingredient?
Yes, you can substitute raisins with dried cranberries, chopped nuts, or leave them out entirely if preferred.
What is the best way to store the cake?
Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Can I make this cake gluten-free?
Yes, you can use a gluten-free all-purpose flour blend as a substitute for regular flour.
What size pan should I use?
A 24 cm (9.5-inch) springform pan is recommended for this recipe.
