Apple + Raspberry Loaf Cake

 Prep Time : 10 Minutes | Cook Time : 70 Minutes | Total Time : 2 hours | Difficulty : Easy

Hello my lovelies! This cake is for crossing seasons. Right now we are in the little lull before spring and summer fruits really kick off. There is still some citrus. But the apples are not at their best. So we are raiding our fruit bowls and freezers. I have some softish apples. My freezer always has berries. And there are lemons everywhere. As there should be. So we are going to make a simple loaf cake to bring everything together and make something better than it’s parts. Synergy. Or something. The cake base is one of my favourites. It’s moist and tender and dairy free. I cry a little every time I have to buy butter at the moment. I love it so. But it is very expensive. Oil based cakes stay much softer for longer and you don’t need to take out a mortgage to make one. The batter for this cake is very thick and that’s ok. Juice from the fruit will soak in during cooking and make everything amazing. Don’t ice or glaze this cake. It doesn’t need it.

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