Apple-raspberry Cake

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 7 tablespoons unsalted butter, room temperature
• 2 small golden delicious apples, peeled, cored, cut into 1/2-inch cubes (about 12 ounces)
• 2 tablespoons sugar
• 1 cup sugar
• 1 cup fresh raspberry
• 3 large eggs
• 2 tablespoons fresh lemon juice
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger

Recipe

• 1 preheat oven to 350°f butter and flour 9x9x2-inch baking pan or a bundt pan. melt 1 tablespoon butter in heavy medium skillet over medium-high heat. add apples; sprinkle with 2 tablespoons sugar. sauté until tender and juices cook away, about 8 minutes. set aside to cool. mix raspberries into apples.
• 2 using electric mixer, beat remaining 6 tablespoons butter in medium bowl until fluffy. beat in remaining 1 cup sugar, then eggs 1 at a time. beat in lemon juice and vanilla extract. sift flour, baking powder, salt, and ginger over; beat inches spread 13/4 cups batter in prepared pan. sprinkle evenly with fruit. drop remaining batter evenly over by teaspoonfuls, spacing apart (batter will spread to cover during baking).
• 3 bake cake until tester inserted into center comes out clean and top is golden brown, about 40 minutes. place cake in pan on rack and cool completely.