Something the Swiss really love is apple compote, or applesauce; so much so, that it is an obligatory side dish to their version of macaroni and cheese. So when I came across a recipe some years ago for a traditional Swiss bundt cake using apple compote, I was instantly intrigued.
The apple compote makes the cake beautifully tender and moist, and the gentle spices from the cinnamon and nutmeg make it a comforting treat alongside a hot cup of tea.
There are a few variations to this Swiss Apple Cake. Some are plain, some include raisins and nuts, and I have even tried a recipe with a combination of raisins and chocolate chips (which I highly recommend!).
As the last cake I baked contained chocolate chips, I opted to keep this Swiss Apple Cake fairly simple with just raisins. Well, not just raisins. Years of cooking from Nigella Lawson‘s cookbooks have rubbed off on me, and whenever I go to add raisins in cakes, I always soak them first in some warm dark rum. You won’t necessarily taste the alcohol in the cake, but the rum has a way of plumping up the dried raisins and adding some spice to the cake. Of course, you can always skip the rum and simply add the raisins as they are directly to the batter.
And if you have noticed a bit of a trend on my blog, you will see that I love collecting beautiful cake tins. I don’t bake a lot of cakes which are then decorated with icing or frosting – I’m much too clumsy and my piping skills leave much to be desired! So plain cakes are usually favoured in our home, and fancy-shaped caked tins can make any plain cake look spectacular.
The cake mould I have used in these photos was purchased over 10 years ago on a trip to Paris at Dehillerin. It is an interesting mould, called a moule diplomate, supposedly because it resembles a French diplomat torte. It is certainly an uncommon cake mould, which is all the more reason why I love using it.
And like for any bundt cake tin, even the non-stick variety, I would never bake a cake in such a tin without spraying it first liberally with a non-stick baking spray, followed by a generous dusting of flour, just to make sure that nothing gets stuck in any of the grooves of the cake tin. Trust me – I have baked many cakes in bundt tins (including this one), where the end result was a complete disappointment because the cake got stuck to the pan. Simply greasing the bundt tin with butter never worked for me.
But if you don’t have a fancy cake tin, any regular cake tin would work too, of course. A dusting of icing sugar can also do wonders to a simple cake like this one.
Given the use of apple compote (or applesauce) in this recipe, the cake is lovely and moist, and it also keeps well for several days under a covered container. My children happily devoured a few slices of this cake at afternoon tea for several days. And it goes pretty well with a cup of coffee at breakfast, too 🙂
- 2 eggs
- 1 cup plus 3 tablespoons (225 g) caster sugar
- ⅓ cup (50 g), lightly packed light muscovado sugar or light brown sugar
- 1¾ cup (375 g) apple compote or applesauce (preferably unsweetened)
- ½ cup plus 1 tablespoon (150 ml) vegetable oil
- 2 cups (250 g) plain flour, sifted
- 1½ teaspoons baking soda
- pinch of fine salt
- 2 teaspoons ground cinnamon
- pinch of nutmeg (preferably freshly ground)
- 1 cup (100 g) raisins, soaked for 30 minutes in warm dark rum
- Preheat the oven to 180°C (350°F).
- Grease a round cake tin with butter and line the bottom with baking paper. If you are using a bundt tin, spray liberally with a non-stick baking spray, followed by a generous dusting of flour. Shake off the excess flour.
- Beat the eggs with the caster sugar and brown sugar until it is well combined.
- Add the apple compote (applesauce) and oil, and beat until well incorporated.
- Add the flour, baking soda, salt, cinnamon and nutmeg. Beat until everything is mixed together.
- Drain the raisins and stir them through the batter.
- Pour the batter into the cake tin, and bake for about 45 minutes, or until a skewer inserted in the middle of the cake comes out clean. If you are using a deep bundt tin like I have used in the photos, you may need to bake the cake for up to 60 minutes.
- Leave the cake to rest on a wire rack for 10-15 minutes before carefully inverting the cake. Let the cake cool completely on a wire rack before serving.
- To servce, dust the cake with some icing sugar.
It is best to use an unsweetened apple compote (applesauce) in this recipe, and preferably homemade. If you are using store-bought apple compote (applesauce), taste for sweetness and you may want reduce the amount of sugar in the recipe.
I have converted this recipe to cup measurements but, as always, the metric measurements in this recipe (indicated in brackets) are more accurate.
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