Fresh apple cake

As a home baker I do love a challenge and have got my eyes set on making various frosted and layered cakes this summer for someone's birthday or other. But strangely enough, H and I are more likely to finish a carrot cake or an apple cake faster than a grand cheesecake or iced gateau. My sweet tooth has its limits, as does his!

Yesterday I was pining for a simple fruit-based confection with a high comfort factor. Something easy to prepare with ingredients I already had. This fresh apple cake, which I adapted from Nick Malgieri's recipe, fit the bill perfectly. When it was done, it was aromatic, springy and moist, not too sweet, with a bit of crunch from the walnuts, and bursts of sweetness from the raisins.

Fresh Apple Cake
Adapted from Nick Malgieri

You'll need:

• 2 cups all purpose flour
• 1 tsp baking soda
• 1 tsp ground nutmeg
• 1 tsp ground cinnamon
• 3 large eggs
• 1 scant cup sugar
• 1 scant cup vegetable oil
• 2 tsp vanilla extract
• 3 cups peeled, cored, chopped Granny Smith apples
• 1/2 cup seedless raisins
• 1/2 cup chopped walnuts

1. Preheat oven to 350 degrees and set rack in the middle of the oven.
2. Butter and flour a 10-inch tube pan.
3. In a bowl sift together flour, baking soda, nutmeg and cinnamon. Set aside.
4. In a large bowl, whisk together eggs, just until broken. Whisk in sugar in a steady stream. Continue whisking for another minute, or until lightened. Whisk in oil in a slow stream, then add vanilla.
5. Use a rubber spatula to fold in the flour mixture. Then fold in apples, raisins and walnuts.

Scrape into prepared pan and bake for 1 hour, or until a toothpick comes out clean. Remove to a cooling rack and cool in pan for 5 minutes. Remove from pan and place on cooling rack, right side up. Allow to cool completely.

This is delightful served warm and plain, or you can dollop some good vanilla ice cream over it. The maple walnut ice cream in the freezer is calling my name!