By Chef Editha Singian

Preheat the oven to 350°F. Cream butter and sugar. Beat in eggs and vanilla. Sift together the dry ingredients. Stir the flour mixture into the butter mixture alternately with the coffee. Start and end with flour mixture.
Stir in the diced apples, California Golden Raisins and walnuts. Spread mixture into two 9-inch square or round cake pans that are greased and lined with waxed paper. Or, pour into muffin pans lined with fluted paper cups. Bake for 30 to 40 minutes or until the sides of the cake pull away from the pan.
Garnish with whipped cream and rum soaked raisins. Serve with vanilla ice cream, if preferred.
Ingredients
Directions
Preheat the oven to 350°F. Cream butter and sugar. Beat in eggs and vanilla. Sift together the dry ingredients. Stir the flour mixture into the butter mixture alternately with the coffee. Start and end with flour mixture.
Stir in the diced apples, California Golden Raisins and walnuts. Spread mixture into two 9-inch square or round cake pans that are greased and lined with waxed paper. Or, pour into muffin pans lined with fluted paper cups. Bake for 30 to 40 minutes or until the sides of the cake pull away from the pan.
Garnish with whipped cream and rum soaked raisins. Serve with vanilla ice cream, if preferred.