Best 12 Apple Raisin Snack Cake Recipes

APPLE CAKE WITH RAISINS

Steps:

• In a medium bowl, mix the apples and sugar. Let stand about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10x15 inch baking pans.
• Stir the water into the bowl with apples. Blend eggs and margarine in a small bowl, and mix with the apples. Mix in the flour, baking soda, cinnamon, and salt. Stir in the raisins and walnuts. Transfer to the prepared pans.
• Bake 1 hour in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool slightly before turning out of pans.
• In a medium bowl, blend confectioners' sugar, hot water, and vanilla extract. Drizzle over the cakes while still warm.

EASY APPLE SNACK CAKE

Steps:

• Adjust an oven rack to the middle position and heat the oven to 325 degrees. Lightly coat an 8-inch-square cake pan with vegetable oil spray.
• Whisk the flour, baking powder, spices, and salt together in a large bowl and set aside.
• Beat the brown sugar and butter together in a large bowl with an electric mixer on medium speed until light and fluffy, 3 to 6 minutes.
• Beat in the eggs, one at a time, until incorporated, scraping down the bowl and beaters as needed.
• Beat in the applesauce and lemon zest.
• Whisk the flour mixture into the egg mixture until no streaks of flour remain.
• Stir in the apples and raisins (if using).
• Pour the batter into the prepared pan and smooth the top.
• Bake until a toothpick inserted into the center of the cake comes out with a few crumbs attached, 1 hour to 1 hour and 15 minutes, rotating the pan halfway through baking.
• Let the cake cool in the pan on a wire rack, about 2 hours, before serving.

FRESH APPLE SPICE CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-by-2-inch baking pan.
• Place the pecans on a sheet pan and toast them for 5 to 10 minutes, until lightly toasted. Set aside. Combine the rum and raisins in a small bowl, cover with plastic wrap, and microwave for 60 seconds. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the granulated sugar, brown sugar, eggs, vegetable oil, vanilla, and orange zest on medium speed for 3 minutes. Sift the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves into a medium bowl. With the mixer on low, slowly add the flour mixture to the wet mixture, just until combined. Drain the raisins, discarding the liquid. With a rubber spatula, fold the raisins, pecans, and apples into the batter. Spread into the prepared pan and smooth the top.
• Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool, cut into squares, and serve warm or at room temperature with a scoop of vanilla ice cream and a drizzle of warm caramel sauce.

APPLE RAISIN CAKE

Steps:

• Preheat oven to 350F. In a large mixing bowl, stir together flour, cinnamon, salt, brown sugar and baking soda.
• In another mixing bowl, stir together milk, lemon juice, apple sauce and butter. Pour into dry mixture and stir to combine.
• Stir in raisins. Pour mixture into a 13×9 inch ungreased baking pan.
• Bake for 40 to 45 minutes or until a toothpick comes out of the centre clean.
• Cool. Cut into squares and sprinkle with icing sugar to serve.

APPLE RAISIN CAKES

Steps:

• In a large mixing bowl, combine eggs, applesauce, cinnamon, sugar, flour, baking powder, vanilla, and raisins. Form small cakes out of the batter.
• Heat a nonstick griddle over medium heat, fry the cakes until both sides are browned, about 5 to 7 minutes.

CHUNKY APPLE SNACK CAKE

Steps:

• Preheat oven to 350°. Coat a 13x9-in. baking pan with cooking spray. In a large bowl, beat eggs, brown sugar, melted butter, sugar and vanilla until well blended. In another bowl, whisk flour, cinnamon, baking powder, baking soda and salt; gradually beat into egg mixture. Stir in apples and pecans., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pan on a wire rack.

APPLE RAISIN CAKE

Steps:

• Preheat oven to 350°F and butter and flour a 12-cup bundt pan, knocking out excess flour.
• Sift together flour, baking soda, and salt. Whisk together oil, eggs, sugars, spices, rum, and vanilla in a large bowl. Fold in flour mixture until just combined. Fold in apples and raisins and spoon batter into pan.
• Bake in middle of oven until a tester comes out clean, about 1 1/4 hours.
• Cool cake in pan on a rack 10 minutes, then turn out onto rack to cool completely.

APPLE MOLASSES SNACK CAKE

Steps:

• Heat oven to 350°F. Grease 8-inch square pan with shortening; lightly flour.
• In small bowl, mix 1 3/4 cups of the flour, the baking powder, cinnamon, ginger, nutmeg, baking soda and salt. In medium bowl, beat brown sugar and 1/2 cup butter with electric mixer on medium speed 3 minutes or until light and fluffy. Beat in eggs, one at a time. On low speed, beat in molasses. Add flour mixture to butter mixture alternately with 1/2 cup buttermilk, beating after each addition just until smooth. Mix remaining 1/4 cup flour and the apples. Fold into batter. Pour into pan.
• Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, about 2 hours.
• In medium bowl, beat powdered sugar, 1/4 cup butter, 2 tablespoons buttermilk and the vanilla with electric mixer on medium speed 2 minutes or until smooth. Frost cake. Sprinkle with additional nutmeg, if desired. Cut into 4 rows by 4 rows.

APPLE-RAISIN SNACK BARS

Steps:

• Preheat oven to 350°F. Beat cake mix, dressing and eggs in large bowl with electric mixer on medium speed until well blended. Stir in apples and raisins.
• Pour into greased 13x9-inch baking pan.
• Bake 25 to 30 min. or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack. Spread with Snack Bar Frosting. Cut into 32 bars to serve.

APPLE SNACK CAKE

Steps:

• In a large bowl, combine the flour, 1 cup sugar and baking powder. Add egg whites and vanilla; mix well. Fold in apples and nuts. Spread into a 9-in. square baking pan coated with cooking spray. Combine cinnamon and remaining sugar; sprinkle over top., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

APPLESAUCE SNACK CAKE

Steps:

• Heat oven to 350°F. In ungreased 8-inch square pan, mix flour, 1 cup brown sugar, the allspice and baking soda with fork. Stir in all remaining cake ingredients until blended.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean.
• In 1 1/2-quart saucepan, heat all sauce ingredients to rolling boil over high heat, stirring constantly; reduce heat slightly. Boil 3 minutes, stirring frequently. (Watch carefully; mixture burns easily.) Store sauce in refrigerator.

APPLESAUCE SNACK CAKE

Steps:

• Adjust oven rack to middle position; heat oven to 325°F
• Cut 16" length parchment paper or aluminum foil and fold lengthwise to 7" width; spray 8" square baking dish with nonstick cooking spray and fit parchment into dish, pushing it into corners and up sides, allow excess to overhang edges of dish.
• Bring apples and cider to simmer in small saucepan over medium heat; cook until liquid evaporates and mixture appears dry, about 15 minutes, cool to room temperature.
• Whisk flour and baking soda in medium bowl to combine; set aside.
• In second medium bowl, whisk sugar and spices; measure 2 TBSP of sugar-spice mixture into small bowl and set aside for topping.
• In food processor, process cooled dried-apple mixture and applesauce until smooth, about 20-30 seconds, scraping sides of bowl as needed; set aside.
• Whisk egg and salt in large bowl to combine.
• Add sugar-spice mixture and whisk continuously until well combined and light coloured, about 20 seconds.
• Add butter in 3 additions, whisking thoroughly after each.
• Add applesauce mixture and vanilla, whisk to combine.
• Add flour mixture to wet ingredients; using rubber spatula, fold gently until just combined and evenly moistened.
• Turn batter into prepared pan, smoothing out top with rubber spatula.
• Sprinkle reserved 2 TBSP sugar-spice mixture evenly over top of batter.
• Bake until wooden skewer inserted in center of cake comes out clean, 35 to 40 minutes.
• Cool on wire rack to room temperature, about 2 hours.
• Run knife along cake edges without parchment to release; remove cake from pan by lifting parchment overhang and transfer to cutting board.
• Cut cake and serve.
• Variations:
• Ginger-Cardamom Applesauce Snack Cake.
• Follow recipe for Applesauce Snack Cake omitting cinnamon, nutmeg and cloves; whisk 1/2 tsp ground ginger and 1/4 tsp ground cardamom into sugar in Step 3; measure 2 TBSP sugar-spice mixture into a small bowl, add 1 TBSP finely chopped cyrstallized ginger and set aside for topping in Step 5.
• Applesauce Snack Cake with Oat-Nut Streusel.
• Follow recipe for Applesauce Snack Cake through Step 2; in Step 3, measure 2 TBSP brown sugar, 1/3 c chopped pecans or walnuts, and 1/3 c old-fashioned or quick cook oats; work in 2 TBSP softened unsalted butter by rubbing mixture between fingers until fully incorporated; pinch mixture into hazelnut-sized clumps and sprinkle evenly over batter before baking.