Harvest Spice Cake

My go-to recipe when a non-frosted, somewhat rustic but of course delicious cake is needed. I have a wonderful cake mold that looks like a circle of fir trees which I sprinkle with powdered sugar to make them look "snowy." But the cake works in any mold or spring form as long as it's well-greased. Sun Maid may be the source.

• Ready In: 1 hr 20 mins
• Serves: 12
• Yields: 1 cake

Ingredients

• 1  cup butter, softened
• 1 1⁄4 cups sugar
• 1  tablespoon  orange peel, grated
• 3  eggs
• 2 1⁄2 cups flour
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1  teaspoon salt
• 1  teaspoon cinnamon
• 1⁄4 teaspoon nutmeg
• 1  cup yogurt, Greek
• 1  cup apple, cooking type, chopped
• 1  cup raisins
• 1  cup walnuts, chopped
•  powdered sugar, for sprinkling (optional)

Directions

1. Preheat oven to 350°. Grease (very well) a 10" springform pan with tube inset, or other similarly sized mold.
2. Cream butter, sugar & orange peel until fluffy.
3. Beat in eggs, one at a time.
4. Combine dry ingredients in one bowl & yogurt & apples in another.
5. Add dry ingredients to the creamed mixture alternately with the yogurt/apple mixture.
6. Stir in the raisins & nuts.
7. Turn the batter into the prepared pan & bake for 50-60 minutes or until toothpick comes out clean.
8. Let stand for 10 minutes on a rack before turning out to cool.
9. May be served with whipped cream & a garnish of sliced oranges but we like it simply sprinkled with powdered sugar.