Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Tart green apples - cored, peeled, and sliced

  2. 1/4 cup 40g / 1.4oz Golden raisins - plumped in

  3. 1/4 cup 59ml Dark rum for at least

  4. 30 minutes

  5. 2 tablespoons 30ml Melted sweet butter

  6. 1 teaspoon 5ml Cinnamon

  7. 1/4 cup 49g / 1.7oz Softened sweet butter - (1/2 stick)

  8. 3/4 cup 148g / 5 1/5oz Sugar - plus

  9. 2 tablespoons 30ml Sugar

  10. 2 tablespoons 30ml Eggs - separated (large)

  11. 1 cup 62g / 2 1/5oz Flour

  12. 1 teaspoon 5ml Baking powder

  13. 1/4 cup 59ml Milk

  14. 1 pinch Salt

  15. 1/2 teaspoon 2 1/2ml Freshly-grated nutmeg

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Lightly butter cake pan. Toss apples, raisins and any rum, with melted butter, 1/4 cup of the sugar and cinnamon. The pan should be about 3/4 full. For the batter: With an electric mixer, cream the softened butter with 3/4 cup sugar until light and fluffy. Beat in the egg yolks. Combine the flour and the baking powder together and alternately beat in with milk until just combined. In a separate bowl, beat egg whites with salt until they form stiff but not dry peaks. Carefully fold into batter and then pour the batter over the apples taking care not to deflate. Sprinkle remaining 2 tablespoons sugar and nutmeg over top. Bake in a preheated 350 degree oven for 35 to 40 minutes or until top is golden and the apple mixture is bubbling. Cool on a rack and serve warm or at room temperature with a dollop of sweetened yogurt or creme fraiche.


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