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Festive Farmhouse Apple Coffee Cake with Raspberries


Festive Farmhouse Apple Coffee Cake with Raspberries
Courtesy B Street B&B
From: B Street House Bed & Breakfast
58 North B Street
PO Box 1027
Virginia City, NV 89440

Historic Virginia City sits at a high 6200 foot level, the same level as nearby Lake Tahoe. Cold winters and mild summers provide the perfect climate for apples. The B Street House B&B is home to several heritage apple trees which provide fruit from late August until November. The lovely thin-skinned, pale Yellow Transparent heritage apple was first introduced in 1870. The Fireside apples, a modern 1940s introduction, works well for eating and for cooking. The Golden Delicious, gracing our B Street entrance, is a good choice for this apple cake.

According to the innkeepers, guests frequently request breakfast baked goods without nuts and this recipe makes a great “go to” dish in such cases. It is more similar to a tart than a cake and, when topped with additional fresh raspberries, a mint leaf and whipped cream, it can make a great dessert.


  • 1 cup fresh raspberries

  • ½ cup butter (one stick), melted, plus more for greasing the pan

  • 5 heirloom cooking apples, medium to large size, peeled and thinly sliced
  • 2 large eggs

1 cup sugar
  • ½ cup all-purpose flour
  • ½ cup half and half or milk

  • 1 teaspoon vanilla extract

2 teaspoons baking powder
  • 1 teaspoon freshly ground nutmeg


Preheat oven to 400 degrees. Butter an 8-inch springform pan. Wash and clean raspberries. Set aside. Melt butter in microwave and cool butter while peeling apples. Peel, core and thinly slice apples. Slices should be about 1/8 to 1/4 inch thick. 

Beat the eggs and sugar in a large bowl with a wire whisk until sugar is dissolved. Stir in flour, half and half or milk, melted and cooled butter, vanilla, baking powder, and nutmeg. Blend thoroughly to make a light batter. Then fold in the sliced apples. Toss gently until each apple slice is coated with batter.

Pour 1/3 of apple mixture into the prepared springform pan. Sprinkle 1/3 of the drained raspberries on top of the apples. Add another 1/3 of apples and top with 1/3 of raspberries. Add remaining apples and top with remaining raspberries.

Place pan in the oven and bake for about 45 minutes. Test with a dinner knife inserted into the center of the cake. It should come out clean of the custard portion of the cake when the cake is done. The top should be nicely browned. Individual apple slices may remain a little crunchy.

Place the cake on a cooling rack. When cool enough to handle, run a thin dinner knife around the outside edge of the cake and remove the springform ring. Serve warm or cold. Garnish with powdered sugar. No adjustments are needed for high elevation. Makes 8 to 12 servings.

Innkeeper Note:

I like recipes like this one which I consider versatile. Other berries could be used; blackberries or boysenberries. I have tried this recipe with cardamom instead of nutmeg, but prefer the nutmeg. Cinnamon is always an option.

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