The creamy apple cake with Marsala is an elegant and fragrant variation of the classic apple cake, with a texture so soft it melts in your mouth.
It does not contain custard, but thanks to the balance between very thinly sliced Renette apples, milk, and dry Marsala, the interior remains moist, velvety, and almost creamy, just like the cakes that are so trendy today.
The apples blend with the batter, releasing sweetness and fragrance, while the Marsala adds an aromatic touch and a light amber color.
Perfect to serve warm, perhaps with a dusting of powdered sugar or a scoop of vanilla ice cream.
A simple yet refined cake, ideal for Sunday breakfast or as a dessert to end a meal.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 8 people
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Seasonality: Autumn, Winter, All Seasons
Ingredients for creamy apple cake with Marsala:
- 1.76 lbs Renette apples
- 0.45 cups granulated sugar
- 0.25 cups sunflower seed oil
- 0.42 cups whole milk (at room temperature)
- 3 medium eggs (at room temperature)
- 1.2 cups all-purpose flour
- 2 tsp baking powder
- 0.25 cups dry Marsala
- to taste vanilla extract
- to taste powdered sugar
Tools for creamy apple cake with Marsala:
- 2 Bowls
- 1 Electric Whisk
- 1 Knife
- 1 Springform Pan 8-inch diameter
- 1 Oven
Steps for preparing and baking the creamy apple cake with Marsala:
Peel the apples, slice them very thinly and collect them in a bowl. Pour in the dry Marsala and mix well. Let them marinate for 10 minutes, stirring occasionally (you will notice that the apples darken a little but this is normal due to the liquor).
Beat the eggs with the sugar until you get a light and frothy mixture, then add the seed oil, milk, vanilla extract, and the remaining Marsala from the marination. Mix with a whisk until you get a smooth batter.
Add the sifted flour together with the baking powder and gently mix until you get a soft cream. Combine the marinated apples, including those that have released some liquid, and mix with a spatula from the bottom up, so they are evenly distributed in the batter.Add the sifted flour together with the baking powder and gently mix until you get a soft cream. Combine the marinated apples with the liquid that has formed from the marination (if you want a less intense flavor, do not add the liquid) and mix with a spatula from the bottom up, so they are evenly distributed in the batter.
Line a 20 cm springform pan with parchment paper, pour the batter, and level the surface and, if you want, sprinkle with a tablespoon of brown sugar to get a light golden crust when baking.
Bake in a static oven at 350°F for about 50 minutes, or in an air fryer at 320°F for 33–35 minutes, always doing the toothpick test. If the surface tends to darken, cover it with aluminum foil towards the end of baking.
Let the cake cool in the pan for 15 minutes, then gently remove it and dust with powdered sugar before serving. The result will be a soft, creamy cake with the fragrance of Marsala, perfect to enjoy warm or at room temperature.
FAQ (Frequently Asked Questions)
Can I use a different type of wine instead of Marsala?
Yes, you can replace it with sweet wine or passito, but dry Marsala remains the best choice for its balance of fragrance and color.
Can I make it without milk?
Yes, replace the 100 g of milk with the same amount of plant-based milk (soy, almond, or oat).
What type of apples is best to use?
Renettes are perfect: they hold their shape and blend well with the batter, creating the “creamy” effect. Alternatively, Golden Delicious apples are also suitable.
Can it be prepared in advance?
Of course! In fact, it’s even better the next day: the fragrance of Marsala and the softness increase.
