This Rustic Apple Cake is a classic in Italy! Ideal as a tasty afternoon snack or dressed up with a scoop of ice-cream for an after supper delight.
There are many versions of this cake, crowned with layers upon layers of sliced apples. It is moist and tangy from the grated lemon and scented with vanilla. The batter holds up the sliced apples extremely well. For extra moistness I added a cup of chopped apples to the batter.
You can use any type of apples for this recipe. From Royal Gala to Sweet Golden Delicious, or if you prefer the extra tang as I do, go for the McIntosh.
A few friends of mine patiently waiting for this recipe. I promised I would share it once I got it right. It took me a few tries….heavy sigh!!!! Here it is ladies, enjoy!
- 8 small apples (about 2 lbs)
- 1 tbs lemon juice
- 1 tsp cinnamon
- 1/2 cup butter softened
- 2/3 cup of sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 tsp grated lemon zest
- 1 3/4 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- pinch of salt
- 1/2 cup whole milk
- 1 tbs demerara sugar for top of cake
Preheat the oven to 350* (180*c)
Grease and flour an 8 inch round cake pan.
Peel, core and slice the apples into 1/8 inch thick slices. Toss with the lemon juice and cinnamon. Dice 1 cup of the apples and set aside.
In a large bowl, using an electric mixer beat the butter, sugar and eggs together until creamy and light. Stir in the vanilla extract and lemon zest.
In another bowl sift together the flour, baking powder, baking soda and a pinch of salt. With the mixer on low, add to the butter and sugar mixture alternately with the milk .Fold in the one cup diced apples. Pour into the prepared pan. Next layer the apple slices over the cake batter in a circular motion slightly overlapping them until they are all used up. Sprinkle the demerara sugar over the apples. The sugar will caramelize the apples giving them a sweet golden color.
Bake in preheated oven for 60 minutes or until a toothpick inserted in the middle comes out clean.
Run a knife around the edge and let it cool in the pan for 15 mins. Transfer to a rack to cool completely. Dust with icing sugar before serving.