Apple and Raisin Bundt Cake

The more evenly sized the dice, the more evenly the bundt will bake.

Stir occasionally so the raisins and apple pieces absorb the flavors evenly.

It's best to have the bundt pan ready now so everything proceeds quickly later.

Make sure the bowl for the whites is completely grease-free so the meringue becomes stable.

Beat until the mixture becomes noticeably lighter and airy.

The meringue is perfect when nothing moves if you turn the bowl upside down.

For a finer crumb, briefly sift the dry ingredients.

Don't overmix to keep the batter light.

Work the milk in gradually to reduce lumps.

If there's a lot of liquid, add it only partially so the batter doesn't become too thin.

Use a spatula with large folding motions to retain air in the batter.

Tap the pan lightly on the work surface to release large air bubbles.

Test near the end with a skewer; if no batter sticks, it's done.

Allow it to cool first before glazing to prevent the surface from becoming soggy.

Using a rolling pin works especially well for even crumbling.

If the jam is chunky, briefly purée or strain it for a smoother glaze.

Sprinkle the crumbs over a baking sheet to catch any excess easily.