A delightful apple cake with a hint of cinnamon and raisins, perfect for any occasion.
Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking dish.
Greasing the dish ensures the cake doesn't stick, making it easier to serve.
Peel, core, and dice the apples into small pieces.
Cut the apples into uniform pieces for even baking.
In a large mixing bowl, whisk together the eggs and sugar until well combined.
Whisking thoroughly helps incorporate air, making the cake lighter.
Melt the butter and let it cool slightly, then mix it into the egg mixture.
Ensure the butter is not too hot to prevent cooking the eggs.
Sift together the flour, baking powder, cinnamon, and salt, then gradually add to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the cake tender.
Fold in the diced apples and raisins until evenly distributed.
Gently folding prevents breaking the apple pieces.
Pour the batter into the prepared baking dish and smooth the top.
Tap the dish gently on the counter to remove air bubbles.
Bake in the preheated oven for 50 minutes or until a toothpick inserted into the center comes out clean.
Check the cake a few minutes before the timer ends to avoid overbaking.
Let the cake cool in the dish for 10 minutes, then transfer to a cooling rack to cool completely.
Cooling on a rack prevents the bottom from becoming soggy.
Slice and serve the cake as is or with your favorite topping.
A dollop of whipped cream or a sprinkle of powdered sugar adds a lovely touch.
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