This Easy Apple Raisin Cake Recipe looks like it took a lot of time to make, but it really is quick and easy!
Instead of fresh apples, streusel coffee cake recipe uses apple pie filling.
A great fall recipe with apples!
You can easily substitute canned raspberry pie filling, or blueberry pie filling in the place of the apple pie filling to make a variation of this cake recipe.
2 3/4 cup all-purpose flour
3/4 cup granulated sugar
3/4 cup butter
1/2 tsp. baking powder
1/2 tsp. baking soda
1 medium egg, lightly beaten
3/4 cup buttermilk or 3/4 cup milk including 2 tsp. vinegar or lemon juice
1 can (20 ounce size) apple pie filling
1/2 tsp. grated lemon peel or 1/2 tsp. cinnamon, optional
1/2 cup raisins
In a large bowl whisk together the flour and the sugar.
Using a pastry cutter, a fork, or your fingers, cut in the butter, until the mixture resembles coarse crumbs, set 1/2 cup of this crumb mixture aside.
To the remainder of the mixture, add the baking powder and the soda.
In a small bowl, combine the lightly beaten egg and the buttermilk, then add to the dry ingredients, stirring just until moistened. Batter will be "wet" and "sticky".
Spread 2/3 of the cake batter over the bottom and part-way (about 2"), up the sides of a greased 9" spring-form pan, (I use non-stick cooking spray). Set the remaining 1/3 cup of batter aside.
In a medium size bowl, combine the apple pie filling, lemon peel or cinnamon (if desired), and the raisins.
Spoon the pie filling mixture (above) over the batter in the baking pan.
Drop spoonfuls of remaining batter over the filling.
Sprinkle the top with the reserved crumb mixture.
Bake at 350° F for 1 hour.
Serve warm, cold, and plain or with a dollop of whipped cream, Greek Yogurt, or whipped dessert topping. ScRuMpTiOuS!!
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