APPLE RASPBERRY DUMP CAKE
Number Of Ingredients 4
Steps:
- Preheat your oven to 350 degrees F.
- Pour your pie fillings into a 9x13-inch pan, mix them together, then spread them out so it covers the bottom of the pan.
- Sprinkle cake mix over the pie filling.
- Drizzle melted butter over top of the cake mix.
- Bake for 30 to 40 minutes or until the top is golden brown.
APPLE-RASPBERRY CRISP
A different kind of apple crisp that tastes wonderful. I entered this recipe in a contest and it was a runner-up. It definitely was a winner to me. My husband loved it.
Provided by Domestic Goddess
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch square baking dish.
- In a large bowl, mix brown sugar and 1 tablespoon flour. Add sliced apples and raspberries; toss to coat. Spoon into baking dish. In a medium bowl, mix together oats, 1/2 cup flour, cinnamon and salt. Stir in butter until crumbly. Sprinkle over apple mixture.
- Bake in preheated oven for 50 to 55 minutes, or until topping is lightly browned. Serve warm.
Nutrition Facts : Calories 384 calories, Carbohydrate 70.5 g, Cholesterol 30.5 mg, Fat 12.1 g, Fiber 6.5 g, Protein 3.1 g, SaturatedFat 7.4 g, Sodium 188.3 mg, Sugar 50.8 g
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
QUICK APPLE RASPBERRY CAKE (FRENCH-STYLE)
Can't resist the temptation of a piece of cake? Try this Apple Raspberry Cake( French style)! This is perfect to have alongside a cup of coffee or tea. Grab a slice, take a deep breath, and enjoy. Oh wait, don't forget to cut a piece for your kids or your favorite neighbor!
Provided by Evelyn Saviñon
Categories baking and desserts Dessert
Time 55m
Number Of Ingredients 11
Steps:
- Peel, core and dice 2 apples. Place them in a food processor or blender and add the eggs, flour, a pinch of salt, sugar, cinnamon, and vanilla extract. Purée for about 2 to 3 minutes. add the melted butter to the batter.
- Preheat oven to 350 degrees. Meanwhile, coat a 7-inch springform pan with some butter and flour and place it on a baking sheet. Pour batter into the mold and add some berries all around.
- The next step is very important. In a bowl add squeeze one lemon. Set aside and proceed to peel, core and dice the rest of the apples. I cut 3 apples into thin slices.*Now you might be asking yourself "What about the lemon juice"? Place the slices of apples in the lemon juice. This will prevent the apple from turning brown.
- Now it's time to be creative. Place those sliced apples in a clockwise motion as I did but feel free to try something else. There is no rule when it comes to placing the apples. Just have fun with it:)
- Crack an egg and add one tablespoon of water to create an egg wash. This will enhance the color of the apple cake. Place in the oven for about 40 to 45 minutes or use a toothpick to poke the center of the cake. If it comes out clean, your cake is done.
- Let the cake cool down for at least 15 minutes before cutting into it. while the cake is still warm this is when you can add some extra flavor like some powdered sugar and some extra raspberries, I can't get enough of those. You can also spread some marmalade. This will not only create a beautiful color but it will add a delightful flavor to this dessert (optional).
Nutrition Facts : Calories 204 kcal, Carbohydrate 38 g, Protein 4 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 61 mg, Sodium 27 mg, Fiber 3 g, Sugar 25 g, ServingSize 1 serving
RASPBERRY & APPLE CRUMBLE CAKE
This Raspberry & Apple Crumble Cake has the perfect butter cake base, topped with berries and apple and sprinkled with a crunchy oat crumble. This really is the ultimate cake!
Provided by Lucy - Bake Play Smile
Categories Dessert
Time 1h15m
Number Of Ingredients 11
Steps:
- Preheat oven to 180 degrees celsius (fan-forced).
- Grease and line a 23cm spring-form cake tin with baking paper and set aside.
- Cream the caster sugar and softened butter with beaters or a stand-mixer until pale and fluffy.
- Add the eggs one at a time and beat until well combined.
- Add the vanilla extract and beat until combined.
- Sift in the self-raising flour and mix on low speed until just combined (do not over-beat).
- Pour the cake batter into the prepared tin and spread with a spoon (the mixture will be quite thick and sticky).
- Sprinkle over the frozen berries and add an even layer of the tinned apple. Set aside.
- In a bowl, use your fingers to rub the plain flour, rolled oats, butter and sugar together until they resemble crumbs. Sprinkle the crumbs over the cake.
- Cook in the oven for 60 minutes or until a skewer inserted into the middle comes out clean (it may take a bit longer than 60 minutes depending on your oven).
- Allow to cool in the tin for 30 minutes before transferring to a wire rack to cool completely. Serve warm or cold.
- Preheat oven to 180 degrees celsius (fan-forced).
- Grease and line a 23cm spring-form cake tin with baking paper and set aside.
- Place the caster sugar, butter, eggs and vanilla extract into the TM bowl and mix for 80 seconds on Speed 4.
- Add the self-raising flour and mix for 60 seconds on Interval Speed, Knead.
- Pour the cake batter into the prepared tin and spread with a spoon (the mixture will be quite thick and sticky).
- Sprinkle over the frozen berries and add an even layer of the tinned apple. Set aside.
- Place the plain flour, soften butter and brown sugar into the TM bowl. Mix for 10 seconds on Speed 7.
- Add the rolled oats and mix for 5 seconds on Reverse, Speed 7. Sprinkle the crumbs over the cake.
- Cook in the oven for 60 minutes or until a skewer inserted into the middle comes out clean (it may take a bit longer than 60 minutes depending on your oven).
- Allow to cool in the tin for 30 minutes before transferring to a wire rack to cool completely. Serve warm or cold.
Nutrition Facts : Calories 443 kcal, Carbohydrate 69 g, Protein 6 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 67 mg, Sodium 145 mg, Fiber 4 g, Sugar 35 g, ServingSize 1 serving
APPLE RASPBERRY CRISP
This crisp is so delicious served with a scoop of vanilla ice cream. Guests are sure to love the crumble topping and sweet-tart filling.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Place the apples and raspberries in a large bowl. Add sugar and 3 tablespoons all-purpose flour; toss gently to coat. Transfer to a greased 13x9-in. baking dish., In a small bowl, combine the oats, brown sugar, whole wheat flour and remaining all-purpose flour. Cut in butter until crumbly; sprinkle over top (dish will be full)., Bake, uncovered, at 350° for 40-50 minutes or until filling is bubbly and topping is golden brown. Serve warm.
Nutrition Facts :
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 BAKED APPLES DESSERT
Apples take on a summertime twist in versatile Raspberry Baked Apples. This colorful combination may be served warm of cold as a side dish or dessert the whole family would enjoy.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8-10 servings.
Number Of Ingredients 6
Steps:
- In a bowl, combine sugar and tapioca. Stir in water and berries. Cut a lengthwise strip of peel from the center of each apple quarter; discard peel and stir apples into raspberry mixture. Pour into a greased shallow 3-qt. baking dish. , Cover and bake at 350° for 1 hour or until apples are tender, spooning sauce over apples every 15 minutes. Serve warm with cream.
Nutrition Facts :
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.
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- Preheat oven to 350°F / 175°C. Line the bottom and the sides of a 9" (23cm) springform pan with parchment paper. Set aside.
- In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat butter and sugar until creamy for about 2-3 minutes. Add 1 egg at the time and mix until incorporated. Add sour cream and vanilla* and stir to combine. Alternately add dry ingredients and milk, beginning and ending with dry ingredients. Stir just until combined. Set aside.
- Place raspberries and 2 tbsp flour in a bowl and stir with a spoon to combine until the raspberries are fully covered with flour.
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