9 Tbsp. unsalted butter, room temperature
1 1/2 lbs. Granny Smith apples, peeled, cored
and cut into 1/4-inch thick slices
2 1/2 C. sugar
2 C. flour
2 Tbsp. cornstarch
1 Tbsp. baking soda
1 1/2 tsp. ground cinnamon
1 tsp. baking powder
3/4 tsp. ground nutmeg
1/2 tsp. ground cloves
2 tsp. real vanilla extract
2 large eggs
3/4 C. raisins
5 Tbsp. fresh lemon juice
Preheat oven to 350° F. Spray bundt pan. Melt 1 Tbsp. butter
in large skillet. Set aside I C. sliced apples. Add all remaining
apples and 1/4 C. sugar to skillet and sauté apples until tender.
Cool.Combine flour, cornstarch, baking soda, cinnamon,
baking powder, nutmeg and cloves in large bowl. Using a mixer,
beat 8 Tbsp. butter and 1 1/4 C. sugar in large bowl. Beat in vanilla.
Beat in eggs. Mix in dry ingredients, then sauteed apples and raisins.
Batter will be very thick.
Pour batter into prepared pan. Arrange 1 C. reserved apples around
outer edge of batter. Bake cake about 55 minutes, until tester comes
out clean. Cool for about 10 minutes.While the cake is baking, stir
remaining cup sugar and lemon juice in medium saucepan until sugar
dissolves. Bring to simmer. Do not boil! Remove cake from bundt pan.
Poke holes all over cake with skewers. Pour hot syrup over warm cake.
Let cool. Can be made ahead and stored at room temperature. This
cake is yummy and well worth the extra effort. Enjoy!
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