Description
Nonna’s Italian Apple Cake delivers rustic charm straight from Mediterranean kitchens. Fragrant cinnamon and tender apples mingle in a buttery crumb that whispers sweet memories of family gatherings you’ll savor with each delightful bite.
Ingredients
Scale
Main Ingredients:
- 5 apples (2 lb – 1 kg)
- 2 fresh eggs
- 1 ½ cups flour (8.8 oz)
Sweeteners and Fats:
- 1 cup caster sugar (total)
- 0.75 cup butter (total)
- 4 teaspoons baking powder
Flavor Enhancers:
- 0.5 lemon, juiced
Topping:
- 0.25 cup butter (50 gr)
- 0.25 cup caster sugar (50 gr)
Instructions
- Prepare the oven by heating to 355°F (180°C), ensuring an even temperature for optimal baking.
- Carefully peel and slice apples into generous, rustic chunks, immediately tossing with fresh lemon juice to preserve their pristine color and prevent oxidation.
- Using an electric mixer or whisk, thoroughly cream unsalted butter and granulated sugar until the mixture becomes light, airy, and significantly increased in volume.
- Incorporate eggs into the butter-sugar mixture one at a time, mixing completely after each addition to create a smooth, homogeneous batter.
- In a separate mixing bowl, sift together all-purpose flour and baking powder to eliminate potential lumps and ensure even distribution of leavening agents.
- Gently fold the dry ingredients into the wet mixture, stirring minimally to maintain the batter’s delicate texture and prevent overmixing.
- Prepare a round baking tin by lining the bottom with parchment paper, then carefully grease the sides with butter and dust with a light coating of flour to prevent sticking.
- Pour the prepared batter into the prepared tin, using a spatula to spread it evenly and create a smooth surface.
- Artfully arrange the apple chunks across the surface of the batter, pressing them gently to partially submerge in the cake mixture.
- Create a decadent topping by melting butter and sugar together, then drizzle the golden mixture evenly over the apple-topped cake.
- Place the cake in the preheated oven and bake for approximately 55-60 minutes, or until a toothpick inserted into the center emerges clean and the top turns a rich golden brown.
- Remove from the oven and allow the cake to cool in the tin for 10 minutes, which helps it set and makes removal easier.
- Carefully transfer the cake to a serving platter, allowing it to cool completely before slicing and serving.
Notes
- Seasonal Delight: This rustic Italian apple cake celebrates the sweet, tender apples of autumn with a moist, golden crumb that melts in your mouth.
- Lemon Juice Trick: Tossing apple chunks with lemon juice prevents browning and adds a subtle bright note to the cake’s flavor profile.
- Butter Matters: Use room temperature butter for smooth creaming, which creates a lighter, more tender cake texture.
- Pan Preparation: Carefully line and grease the baking tin to ensure the cake releases perfectly without sticking.
- Baking Insight: Check the cake’s doneness by inserting a toothpick into the center – it should come out clean with just a few moist crumbs.
- Serving Suggestion: Enjoy slightly warm with a dusting of powdered sugar or a dollop of whipped cream for an extra indulgent dessert experience.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg