Caramelized apple and raisin loaf cake

Name: Caramelized apple and raisin loaf cake
Ingredients: 2 medium apples (300 g); 3 tablespoons sugar; 1/2 teaspoon ground cinnamon; 50 g raisins; 4 eggs; 4 tablespoons sugar; 4 tablespoons 0% fat yogurt; 1 teaspoon vanilla extract; 6 tablespoons flour; 1 tablespoon oil; 1 tablespoon flour

Dessert - Caramelized apple and raisin loaf cake by Iosefina A. - Recipia

The apples and raisins are lightly caramelized, then layered through the batter in this caramelized apple and raisin loaf cake. The crumb stays soft, with pieces of fruit in each slice; I choose firm apples and cut them into cubes about one centimeter across so they don't fall apart in the pan and show up in the cake. Preparation: 20 minutes. Cook time: 53 minutes. Rest: 10 minutes. Total time: 83 minutes. Servings: 8. Approximately 160 kcal and 5 g protein per serving.

Ingredients

2 medium apples (300 g)
3 tablespoons sugar
1/2 teaspoon ground cinnamon
50 g raisins
4 eggs
4 tablespoons sugar
4 tablespoons 0% fat yogurt
1 teaspoon vanilla extract
6 tablespoons flour
1 tablespoon oil
1 tablespoon flour

Preparation

1. Peel the apples and cut them into cubes. Put them in a pan with 3 tablespoons of sugar, the cinnamon and raisins; cook over low heat for 8 minutes, until softened and glossy. Set the pan aside. 2. Separate the eggs. Beat the yolks with 4 tablespoons of sugar until doubled in volume and pale in color. Mix in the yogurt, vanilla extract and 6 tablespoons of flour. 3. Beat the egg whites to stiff peaks and gently fold them into the yolk mixture. 4. Preheat the oven to 180°C. Grease a loaf pan with oil and dust it with 1 tablespoon of flour. Pour in some of the batter, add a layer of fruit, pour in the remaining batter and finish with the remaining fruit. 5. Bake for 45 minutes, until the cake is golden and a toothpick comes out clean. 6. Leave it in the pan for 10 minutes before removing it.

Notes

Choose firm apples that hold their shape after softening in the pan; very ripe ones can quickly turn to purée. If they release a lot of juice, keep the pan on the heat until the liquid has almost evaporated before adding them to the batter. The cake keeps covered in the refrigerator for up to 3 days. Let it cool before slicing; a slice goes well with black tea. For a different texture, you can replace 25 g of the raisins with 25 g of chopped walnuts. The cake contains gluten, dairy and eggs, and the walnut version also contains nuts.