This moist and delicious Apple Raisin Spice Cake is a great fall favorite that will delight your senses even before you taste it. Savor the aromas as the spicy smells fill your home as it bakes.
This recipe is an adaptation of a family favorite. My husband’s grandmother has made this every holiday for over 60 years, and everyone loves it. Through the years, I’ve adapted it for our family’s taste buds and preferences.
It started out with a full cup of vegetable oil. While this does make the cake extremely moist, it just seemed like a little much for me. We reduced the oil content by about 25% and changed it to coconut oil.
Then I also added the spices and the raisins. Before it was just basically an apple cake with lots of sugar. I felt like the raisins and spices made it more festive for fall and holiday parties.
It’s the perfect combination of sweet and spicy. It’s fruity without being chunky. I just love how all the flavors are comfortable together. It’s a real gem of a recipe to pull out for potlucks and even just dinner with friends.
- 2 cups sugar
- ¾ cup coconut oil (or any vegetable oil)
- 4 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 large Granny Smith apples, cored and chopped
- 1 cup golden raisins
- Preheat oven to 350° F.
- Coat a bundt pan with butter or shortening. Sprinkle flour around the entire surface of the pan until it is well coated. Do not leave any spots uncoated or it will stick and your cake will break apart when you try to remove it.
- In a mixing bowl, combine the sugar and oil. Blend on medium for 30 seconds.
- Add the eggs one at a time. Mix, scrape the bowl, and then add another egg until they're all incorporated.
- Add the vanilla and mix just until combined.
- Add the flour, pumpkin pie spice, salt, and baking powder. Mix on low until combined. Scrape the bowl and make sure that there are no lumps before proceeding.
- Fold in the apples and raisins.
- Pour the batter into the prepared bundt pan.
- Place the bundt pan onto a small jelly roll pan to make it easier to remove from the oven later.
- Bake at 350° for 60 minutes or until toothpick inserted into center comes out clean. Remove to cooling rack.
- Run a butter knife along the outside edges of the pan to loosen the cake. Turn onto cooling rack and cool at least 15 minutes before serving warm. This cake can also be chilled and served cold.
- Wrap any leftovers tightly with plastic wrap and store in the refrigerator.
You might also like…
- Carrot Applesauce Snack Cake
- Chocolate Pumpkin Swirl Cake
- Gluten-Free Cranberry Coffee Cake
- More recipes from Beth