RASPBERRY & APPLE CRUMBLE SQUARES
A brilliant combination of two great puddings - sponge and crumble - try reader Bridie Bannon's fruity traybake
Provided by Good Food team
Categories Afternoon tea, Snack, Treat
Time 1h5m
Yield Cuts into 16
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4 and line a 20 x 30cm cake tin with baking parchment. Put the apple in a small pan with 2 tbsp water. Cook for a few mins or until the apple starts to soften.
- Meanwhile, make the crumble topping. Rub the butter into the flour, sugar and lemon zest until it resembles big breadcrumbs, then set aside.
- Beat the butter and sugar in a large bowl until fluffy, then gradually add the egg. Tip in the flour and milk, and continue to beat until everything is combined. Incorporate the apples then spoon the mixture into the tin, smooth the surface, then dot with the raspberries. Sprinkle over the crumble topping and bake for 45 mins or until a skewer inserted comes out clean, and the topping is golden.
Nutrition Facts : Calories 230 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.35 milligram of sodium
APPLE AND RASPBERRY CAKE RECIPE
Try our delicious apple and raspberry cake recipe
Provided by GoodtoKnow
Categories Dessert
Yield Serves: 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 220ºC (425ºF, gas mark 7). Put the apples, lemon juice, white wine, cloves and honey into a saucepan. Bring to the boil, then reduce the heat and simmer for 8-10 mins or until the apples are just soft. Stir occasionally.
- Remove the apples using a slotted spoon, and place in the ready-cooked pastry case. Discard the cloves. Scatter the raspberries over the apples.
- Put all the ingredients for the topping into a bowl and rub together until the mixture resembles fine breadcrumbs.
- Cover the fruit with the topping and bake in the oven for 15-20 mins or until it is brown and crisp. Serve warm.
Nutrition Facts : @context https
APPLE-RASPBERRY CAKE
Categories Cake Fruit Dessert Bake Raspberry Apple Spring Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Butter and flour 9x9x2-inch baking pan. Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add apples; sprinkle with 2 tablespoons sugar. Sauté until tender and juices cook away, about 8 minutes. Set aside to cool. Mix raspberries into apples.
- Using electric mixer, beat remaining 6 tablespoons butter in medium bowl until fluffy. Beat in remaining 1 cup sugar, then eggs 1 at a time. Beat in lemon juice and vanilla extract. Sift flour, baking powder, salt, and ginger over; beat in. Spread 13/4 cups batter in prepared pan. Sprinkle evenly with fruit. Drop remaining batter evenly over by teaspoonfuls, spacing apart (batter will spread to cover during baking).
- Bake cake until tester inserted into center comes out clean and top is golden brown, about 50 minutes. Place cake in pan on rack and cool completely.
APPLE-RASPBERRY CAKE
This recipe is from Bon Appétit Magazine (May 2001). You can substitute pears for the apples. I think it would also make great muffins. You can add a little rum or cognac to the apples while sauteing for some extra zip.
Provided by blucoat
Categories Breads
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Butter and flour 9x9x2-inch baking pan or a bundt pan. Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add apples; sprinkle with 2 tablespoons sugar. Sauté until tender and juices cook away, about 8 minutes. Set aside to cool. Mix raspberries into apples.
- Using electric mixer, beat remaining 6 tablespoons butter in medium bowl until fluffy. Beat in remaining 1 cup sugar, then eggs 1 at a time. Beat in lemon juice and vanilla extract. Sift flour, baking powder, salt, and ginger over; beat inches Spread 13/4 cups batter in prepared pan. Sprinkle evenly with fruit. Drop remaining batter evenly over by teaspoonfuls, spacing apart (batter will spread to cover during baking).
- Bake cake until tester inserted into center comes out clean and top is golden brown, about 40 minutes. Place cake in pan on rack and cool completely.
Nutrition Facts : Calories 269.2, Fat 9.9, SaturatedFat 5.6, Cholesterol 84.8, Sodium 193.6, Carbohydrate 41.9, Fiber 1.8, Sugar 25.6, Protein 4.1
RASPBERRY CAKE
Make this summery cake with seasonal fresh raspberries. A dusting of icing sugar offsets the red of the raspberries, but you could also serve with a glaze.
Provided by Samuel Goldsmith
Categories Dessert
Time 50m
Number Of Ingredients 10
Steps:
- Heat the oven to 180C/160C fan/ gas 4. Oil a deep, 20cm loose-bottomed cake tin and line with baking parchment. Combine the flour and sugar in a bowl. Set aside.
- Mix the oil, yogurt, eggs, vanilla extract and lemon zest in another bowl. Tip in the flour and sugar mixture and fold in until smooth. Gently fold in the raspberries and bake for 30-40 mins, or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for a few minutes, then cool completely on a wire rack. Dust lightly with icing sugar and serve topped with more raspberries, if you like. Will keep for up to three days in an airtight container.
Nutrition Facts : Calories 364 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
APPLE RASPBERRY CRUMBLE
Make and share this Apple Raspberry Crumble recipe from Food.com.
Provided by Miss Erin C.
Categories Dessert
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 375.
- Peel and core apples, cut into 8-10 slices.
- Arrange in a buttered shallow baking dish.
- Sprinkle lemon juice over them.
- Drain raspberries.
- Sprinkle raspberries over apples.
- Mix flour and sugar in a bowl, cut in butter with fingers until crumbly.
- Add the nutmeg and cover the fruit with the mixture.
- Bake for 25 minutes or until top is golden brown.
- Serve with heavy cream, softly whipped.
APPLE-RASPBERRY CRISP
Provided by Lisa Zwirn
Categories Berry Fruit Dessert Bake Fourth of July Thanksgiving Kid-Friendly Raspberry Apple Fall Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Mix 1/2 cup golden brown sugar and 1 tablespoon flour in large bowl. Add apple slices and frozen raspberries and toss to coat. Transfer apple and raspberry filling to 8x8x2-inch glass baking dish.
- Mix oats, cinnamon, salt and re-maining 1/2 cup golden brown sugar and 1/2 cup flour in medium bowl. Add chilled butter and rub in with fingertips until moist clumps form. Sprinkle oat topping evenly over filling.
- Bake crisp until apples are tender and oat topping is golden brown and firm, about 1 hour. Cool 15 minutes. Serve crisp warm or at room temperature. Scoop into bowls; top with ice cream or whipped cream.
APPLE RASPBERRY LATTICE CAKE
Another gem from the shores of Georgian Bay, this recipe is the first place winner in the 2005, local contest, celebrating apple harvest time, and sponsored by the Meaford Express and the Town of Blue Mountains, Courier-Herald. This contest is an annual event, and entered recipes are featured in a cookbook produced by the sponsoring newspapers. Perfect for a "Pot Luck", or church social.
Provided by TOOLBELT DIVA
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- For the base: Oven temperature, 325 deg. F.
- Soften butter (do not melt).
- Beat egg slightly and reserve a small amount for brushing the top of cake.
- Add remaining egg to butter.
- Add 2 tsp almond extract.
- Combine flour, sugar and salt; mix into butter mixture.
- Mix well and form into a ball.
- Reserve 1/3 for lattice work (topping); Chill slightly.
- Press out in greased and lightly floured 9" X 9" pan and push up the sides of the pan to create an edge.
- Spread out raspberry jam as the cake bottom layer.
- For the topping: Mix chopped apples, cinnamon, sugar and 1 tsp almond extract; heat slightly.
- Mix well and add to the raspberry covered cake base.
- Roll out remaining dough and cut into lattice strips.
- Place on top of mixture in a lattice pattern.
- Brush with reserved egg.
- Bake in preheated oven for 30 - 40 minutes.
- Cool and dust with sifted icing sugar.
Nutrition Facts : Calories 610.9, Fat 32, SaturatedFat 19.8, Cholesterol 116.6, Sodium 265.5, Carbohydrate 75.8, Fiber 2.7, Sugar 36.9, Protein 5.9
APPLE-RASPBERRY CAKE
Not a traditional cake, it is made in a loaf pan, with two batters. It is very moist and fruity. I haven't tried this yet and the method of removing from the pan is not entirely clear.
Provided by momaphet
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 190 Celsius (375 Fahrenheit). Butter a deep baking dish, like a loaf pan (about 8in x 4in).
- Mix the white sugar, 125 ml (1/2 cup) cream, oil, flour, salt and baking soda together.
- Peel, core the apples and cut them into thin slices. Arrange a layer of apple slices in the dish, packed together tightly, then add a layer with all the raspberries, and add a second layer of apple slices on top.
- Pour the batter on the fruit. Bake for 20 minutes
- While the cake is baking make the 2nd batter by mixing the egg, brown sugar and the remaining 60 ml (1/4 cup) cream. After 20 minutes, take the cake out of the oven and pour the new batter on it. Spinkle the sliced almonds on top. Bake for another 20 minutes at the same temperature.
- This cake is very rich in fruit and very moist. It's best eaten after cooling down completely.
- Note.
- As I haven't made this yet you will have to judge if it's best sliced in the pan or gently removed.
Nutrition Facts : Calories 424, Fat 25.8, SaturatedFat 9, Cholesterol 77.1, Sodium 265.4, Carbohydrate 45.3, Fiber 5, Sugar 23.3, Protein 5.9
BLACKBERRY & APPLE CAKE
A moist fruit sponge, packed with the best seasonal produce with a touch of almond and cinnamon too
Provided by Gerard Baker
Categories Afternoon tea, Dessert
Time 1h5m
Yield Cuts into 8-10 slices
Number Of Ingredients 12
Steps:
- Heat oven to 160C/140C fan/gas 3. Butter a 22cm round loose-bottomed cake tin and line the base with baking parchment. Beat the butter and caster sugar together in a large bowl until it is light and fluffy. Gradually pour in and beat the eggs, a little at a time, until you have used two-thirds, adding flour if it curdles. Fold in the remaining egg, the ground almonds and finally the flour, and combine everything gently.
- Add two-thirds of the apples to the cake mixture and all the blackberries. Turn the mixture into the prepared tin and smooth it out evenly. Scatter the remaining apples over the surface of the cake. For the topping, sprinkle over the cinnamon, demerara sugar and butter. Bake for 50-55 mins or until a skewer comes out clean. Remove the cake from the oven and scatter on the toasted hazelnuts. When the cake is cool, dust lightly with icing sugar. Serve in slices.
Nutrition Facts : Calories 372 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
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