It's fall and leaves are beginning to get the lovely fall colors that we enjoy. It is cooler and baking becomes something we enjoy. The first thing to draw my attention to this recipe was the name of this cake. Fall and fresh crisp apples are a perfect combination for many recipes. 1 cup of apples have 57 calories, 117 mg of potassium, 283 mg of protein, and no cholesterol. Apples are often used in meat recipes as well as deserts and I love to bite into a nice crisp apple and taste the sweet juice fill my mouth. So the title of Raw Apple Cake caught my attention and as I read the recipe I decided it would be a good one to share with you. It is a very moist and spiced dessert. The cake is studded with the sweetness from the apples. It has no icing but you will find that it goes well with whipped cream or a scoop of ice cream. It is an easy recipe and I was happy to see that it would go into a 9x13 inch baking pan. That makes it a really easy recipe. I used Honey Crisp apples because they are my favorite. The cake was absolutely delicious with ice cream and caramel sauce, which is the way we ate it. My husband had to have seconds. Enjoy this fall delight.

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon salt

1/2 cup unsalted butter, melted

1 cup granulated sugar

1/2 cup light brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

* I added 1/2 cup apple juice when the batter seemed too thick.  

3 cups raw apples, peeled, cored, and finely chopped (about 2-3 medium apples)

1/2 cup chopped walnuts or pecans (I used pecans)

1/2 cup raisins (optional...I used raisins)

1.  Preheat and Prep:  Preheat your oven to 350 degrees. Grease and lightly flour a 9x13-inch baking pan or line it with parchment paper.

2.  Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.

3.  Combine Wet Ingredients and Rest of Dry Ingredients: In a separate bowl, mix the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and well-combined. I added 1/2 cup apple juice when the batter seemed too thick.

4.  Incorporate Apples:  Gradually fold the wet ingredients into the dry ingredients. Add the chopped apples and stir until evenly distributed. If using, fold in the nuts and raisins.

5.  Bake:  Pour the batter into the prepared pan and spread it evenly. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.

6.  Cool and Serve:  Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Slice and serve as is, or garnish with powdered sugar, whipped cream, or a caramel drizzle.

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