How to Make a Perfect Apple Crumble Cake with Raisins and Cashews

Apple crumble cakes are a delicious treat. But we believe in elevating the simple classics in exciting new ways that breathe new life into the dessert. So, we’ve taken the simple cake and elevated it into an apple crumble cake with raisins and cashews.

The apples, warm spices and buttery crumble topping are already a delicious combination. Adding the crunchy nuts and sweet raisins to the already moist, juicy cake makes the taste more multidimensional and delicious. So, let’s understand what each element is doing. The apple brings a tenderness and juiciness to the cake, making each bite refreshing and satisfying. The crumble on top, bright and golden, is buttery and gives the cake a professional touch. The cashews are a fine contrast to the softness of the cake, making it a textural marvel. And the raisins add little bursts of natural sweetness throughout the cake.

So, whether you’re looking for a new breakfast recipe, an indulgence for the weekend, or as a promising dessert to serve at a party, this recipe is worth trying out. You can also adjust the different ingredients depending on the taste you want.

So, here’s everything you need to know:

Ingredients

For the cake base:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp cinnamon powder
• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• 2 eggs, room temperature
• ½ cup yogurt or buttermilk
• 1 tsp vanilla extract
• 2 apples, peeled and chopped
• ½ cup raisins
• ¼ cup chopped cashews

For the crumble topping:

• ¼ cup all-purpose flour
• ¼ cup brown sugar
• ¼ tsp cinnamon powder
• 2 tbsp cold butter, cubed
• 2 tbsp chopped cashews

Method:

• Preheat the oven to 350F or 175C.
• Peel and cut the apples into small cubes, ensuring they are evenly sized.
• Optionally, soak the raisins in warm water for 10 minutes, then drain before using. This keeps them plump and juicy in the cake. Set aside.
• In a bowl, add the flour, brown sugar, and cinnamon powder. You can sieve in the items to ensure there are no lumps in the batter later.
• Slowly add the butter cubes to the mix. Use your fingers to rub in the butter. You should have a mixture that resembles wet sand.
• Stir in the chopped cashews.
• Store the crumble in the fridge while preparing the cake. This ensures it stays crisp and golden when baked.
• In a bowl, add the flour, baking powder, baking soda, salt, and cinnamon powder. Mix well and set aside.
• In another bowl, add the softened butter and brown sugar and beat until the mixture is light and fluffy. This ensures the cake is airy.
• Beat in the eggs, one at a time, using a handheld mixer or a stand mixer. And then add in the vanilla extract.
• Add in the yogurt or buttermilk, for a moist and tender cake.
• Now mix the dry ingredients into the wet mixture, stirring continuously as you do. Avoid overmixing to keep the cake light and soft.
• Fold in the chopped apples, raisins, and cashews.
• Grease a cake pan with butter and line it with parchment paper. Spread the cake batter into it. Evenly sprinkle the chilled crumble topping on the batter.
• Bake for about 45 minutes. You’ll know it’s done when a toothpick inserted in the middle comes out clean.
• Let the cake sit in the pan for about 10 minutes and then transfer to a wire rack so it can cool completely.
• You can serve the cake warm or cool. It will pair well with coffee, tea or a scoop of vanilla ice cream.
• Store leftover cake in an airtight container at room temperature for 3 days or for a week in the fridge. You can also freeze for 2 months.

Tips:

• Use fresh apples for a juicy, satisfying filling.
• Don't skip the crumble since its crispiness adds a nice contrast to the soft cake.
• Lightly toast the cashews before you add them in. This will give them a nice roasted flavor and the cake will have a nutty element to it.
• Add a pinch of cinnamon, nutmeg or cardamom for a warm, spiced touch to the cake. The kick will bring out the other flavors more strongly too.