Gotta love these daily holidays. They’re so specific–and random–and perfect for food blogging. Today is National Applesauce Cake Day so I made one of my favorite apple pie combinations: Apple Raspberry Pie.
When creating this recipe, I knew that I wanted to do something a little lighter than the traditional square applesauce cake with white icing. A lot of local farmers’ markets are opening back up for the season and are wonderful places to pick up fresh fruit for your summer desserts.
I put the two together to create this recipe. Adding some fresh lemon zest helps give it a fresh summer taste.
- • 2 cups all-purpose flour
- • 2 teaspoons baking powder
- • 1/2 teaspoon baking soda
- • 1/2 teaspoon salt
- • 1/2 teaspoon cinnamon
- • 1 stick unsalted butter, softened, plus 1/4 cup, melted for topping
- • 1 cup light brown sugar, packed plus 1/2 cup for topping
- • 1 teaspoon vanilla extract
- • 2 large eggs
- • 1 1/2 cups mixed berry applesauce
- • 1 pt fresh organic raspberries
- • 3 granny smith apples
- • Zest of 1 lemon
- 1. Preheat oven to 350°F. Prepare 8 inch round baking dish by buttering sides throughly. You will be adding melted butter to dish so you not need to butter bottom.
- 2. Whisk together dry ingredients through cinnamon.
- 3. Beat stick of butter, 1 cup brown sugar, and vanilla until pale and fluffy. Beat in eggs, 1 at a time. Then beat in applesauce. Mix in flour at a low speed until just combined. Do not overmix.
- 4. For your raspberry apple topping, core, peel, and slice apples. about them
- 5. Add melted butter to your baking dish so that you have a thin layer. Sprinkle with brown sugar. Adjust the amounts if required.
- 6. Arrange raspberries and apples in even layer. Sprinkle with lemon zest. Pour batter over topping.
- 7. Bake for about 30-40 minutes or until golden brown.
- 8. Cool in pan for about 10 minutes and invert onto platter. Serve warm topped with scoop of vanilla ice cream.