Raisin cake with apple

Preheat the oven to 180 ° C. Pollinate the shape with 1 tbsp of flour. Beat the butter, sugar and 1 pinch of salt for 10 minutes in a mixing bowl to an airy, white mass. Beat the eggs 1 by 1. Only add another egg if the previous one is completely included. Sift 250 g cake flour with the cinnamon over the batter and spat through it.

Cut the apples into quarters and remove the core. Cut the quarters into pieces and mix through the batter. Mix the raisins with the flour and spatula through the batter. By covering the raisins with a thin layer of flour, they do not sink to the bottom during baking.

Spoon the batter into the mold and place it in the middle of the oven. Turn the oven to 170 ° C and bake the cake until golden brown for about 1 hour. Check after 50 minutes for doneness. Prick the skewer in the middle of the cake. If this comes out clean, the cake is done.