Ingredients
2 1/2 pounds tart apples, such as Granny Smith, cored, peeled, and cut into 1-inch-thick wedges
1 teaspoon finely grated lime zest, plus 3 tablespoons fresh juice
1 teaspoon ground cinnamon
6 tablespoons unsalted butter, softened
1 1/3 cups sugar, divided
1 1/4 teaspoons baking powder
1 teaspoon kosher salt (we use Diamond Crystal)
1 teaspoon pure vanilla paste or extract
1 cup unbleached all-purpose flour
1/4 cup rye flour
2/3 cup whole milk
1 1/2 cups raspberries (about 6 ounces)
1/3 cup hot water
Vanilla ice cream or heavy cream (optional), for serving
Preparation
Preheat oven to 350°F. In a 2 1/2-quart baking dish or cake pan, toss apples with lime zest and juice and cinnamon; spread in an even layer. Transfer dish to a parchment-lined rimmed baking sheet (to catch any juices that bubble over).
Beat butter with 1 cup sugar, baking powder, salt, and vanilla on medium speed to combine, about 1 minute (mixture will be grainy). Add both flours and beat until no dry flour remains and mixture is crumbly. With motor running, slowly add milk, beating until light and fluffy, 2 to 3 minutes.
Spoon batter over apples, then spread to edges in an even layer. Scatter raspberries over batter. Sprinkle remaining 1/3 cup sugar evenly over top. Drizzle hot water over sugar (most will melt).
Bake until top is crisp and golden brown and cake is set, 55 to 65 minutes. Let cool slightly, about 15 minutes. Serve warm, topped with ice cream or a drizzle of heavy cream.
