Let's talk about this cake for a minute. Dark, rich, and SUPER moist, it is hands down my favorite winter cake. It beats out chocolate. It's that good. The brown sugar caramelizes slightly on the top of the cake to form a crackling outer layer which yields to soft spicy crumb underneath. A great cake to make ahead, it stays moist well wrapped at room temperature for at least a week (or more if you can resit its deliciousness.) Eat it for breakfast, as a snack, or serve for dessert with vanilla ice cream or cinnamon whipped cream.
This recipe is in grams. See here for information on scales and conversion.
To Make the Cake:
Turn on your oven to 350 degrees. In the bowl of a standing mixer (or just in a large mixing bowl) combine the oil, brown sugar, vanilla, and eggs and mix until well incorporated. Sift together the flour, baking soda, cinnamon, allspice, and salt and mix into the wet ingredients. Fold in the apples and raisins. Pour the batter into a well buttered (largish) loaf tin or 9x9 cake pan. I often butter the pan, and then lay parchment paper onto of the butter and butter that too. Bake the cake for 1 hour. Test it with a tooth pick (the tooth pick should come out clean.) Bake an additional 15-20 minutes as needed. Cool and top with powdered sugar.
228g vegetable oil
365g brown sugar
1 tsp vanilla extract
3 large eggs
230g all purpose flour
½ tbsp baking soda
1 ½ tbsp ground cinnamon
½ tbsp ground allspice
½ tsp salt
280g thinly sliced peeled apples (approx 2 med-large apples)
150g raisins (optional)