Raisin Bundt Cake

5 from 5 votes

Indulge in this Apple and Raisin Bundt Cake. Moist and flavorful, with tender apple slices and sweet raisins, it's the perfect treat for any occasion.

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: American

Servings:

Calories: 296kcal

Author: Claudia

Equipment

1 Bundt Cake Pan
1 hand mixer or balloon whisk

Ingredients

3 eggs medium
a pinch of salt
100 g sugar ⅓ cup
100 ml sunflower oil ⅓ cup
70 ml milk ¼ cup
125 g yogurt low-fat, ½ cup
15 g baking powder 1 tablespoon
250 g all-purpose flour 2 cups + ⅓ cup
150 g raisins 1 cup

For the caramel

100 g sugar ⅓ cup
8 g butter 1 tsp
70 ml whipping cream ¼ cup

Instructions

Preheat your oven to 180°C (350°F) and grease a bundt cake pan.
In a large bowl, whisk 3 medium eggs with a pinch of salt until frothy. Add 100 g of sugar and whisk until the mixture is light and fluffy.
Slowly pour in 100 ml of sunflower oil, followed by 70 ml of milk and 125 g of low-fat yogurt. Mix until everything is well combined.
In a separate bowl, combine 250 g of flour (2 cups + ⅓ cup) with 15 g of baking powder (1 tablespoon).
Gradually fold the dry mixture into the wet ingredients, stirring just until combined. Be careful not to overmix.
Fold 150 g of raisins into the batter, ensuring they’re evenly distributed. Peel 1 or 2 apples, slice them thinly, and arrange the slices evenly throughout the batter.
Pour the batter into the greased bundt pan and smooth the top. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the caramel sauce. In a small saucepan, melt 100 g of sugar over medium heat until it turns golden brown. Add 8 g of butter and stir until melted, then slowly pour in 70 ml of whipping cream. Continue stirring until smooth and creamy.
Once the cake is done, let it cool in the pan for 10 minutes before transferring to a wire rack. Drizzle the caramel sauce over the cake before serving.
Enjoy your Apple and Raisin Bundt Cake with Caramel Sauce!

Video

Notes

Grease the bundt pan well to prevent sticking. You can also dust it with a little flour for extra assurance.
Mix the wet and dry ingredients only until combined to avoid a dense cake.
Peel and slice the apples thinly to ensure they cook evenly within the cake, and distribute them throughout the batter.
Check for doneness using a toothpick or cake tester. It should come out clean or with just a few crumbs.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to reduce the risk of breaking.
Make the caramel sauce while the cake is baking so it’s ready when the cake is done. Stir continuously to avoid burning.
Drizzle the caramel sauce over the cake just before serving to keep it fresh and visually appealing.

Nutrition