191gramsall-purpose flour(6¾ ounces/1½ cups, plus more for dusting)
2teaspoonsbaking powder
½ teaspoonkafe hawaij (or ground cinnamon
¼ teaspoonsalt
172gramsgranulated sugar(6 ounces/¾ cup)
1teaspoonvanilla extract
1large egg,at room temperature
½ cupmilk
1medium apple,finely chopped (such as Pink Lady or Braeburn)
72gramsgolden raisins(2½ ounces/½ cup)
60gramswalnuts(2 ounces/½ cup, finely chopped)
1teaspoonpowdered sugar
Instructions
Preheat oven to 350°F.
Melt the butter in a small saucepan or skillet over medium heat. Cook 2-3 minutes or until browned. Butter goes from deliciously nutty and browned to burned in seconds, so keep a close eye on it as it cooks. Remove from heat and let cool.
Coat a 9-inch round cake pan with cooking spray, and dust with flour.
In a medium bowl, combine flour, baking powder, kafe hawaij and salt, stirring with a whisk.
In large bowl, whisk the granulated sugar, cooled browned butter, vanilla and egg until well combined. Alternate whisking in the milk and flour mixture, beginning and ending with the milk. Fold in the apple, raisins and walnuts.
Scrape the batter into the prepared pan, spreading evenly. Bake 25-30 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in the pan on a wire rack. Remove from pan and cool completely on the rack. Transfer the cake to a plate, and sift the powdered sugar over the top.