Classic apple cake, the quintessential apple cake, the one that when you make it, evokes childhood memories. The apple cake I’ve been making for a lifetime, since I was a young girl. You might be wondering why I never posted the recipe here on the blog. Why over the years I’ve published many apple cake recipes and forgotten about this one. Sometimes when I read about famous bloggers who post recipes for the cake their mom, dad, or grandma always made, I ask myself this question and often think that it’s just a title created to attract their audience’s attention. This is truly one of the oldest recipes in “quasicotto,” which I published many years ago, but for some reason, I had the strange idea to modify the recipe and create a chocolate-centered apple cake, thinking that with hundreds of apple cakes on the web, no one would notice it. In reality, the simplest recipes, the ones from tradition and genuinely from our families, are the most successful. The aroma that fills the kitchen during baking already stirs sweet memories, and I wonder what effect the first bite will have on you… Let me know if you feel like it!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.2 lbs apples (Preferably golden variety)
- 1.25 cups all-purpose flour
- 0.75 cups sugar
- 0.33 lbs butter
- 2 eggs
- 1 tsp baking powder
- 1 pinch salt
Tools
- 1 Electric whisk
- 1 Kitchen scale
- 1 Bowl
- 1 Plate
- 1 Knife
- 1 Springform pan
- 1 Parchment paper
- 1 Spatula
- 1 Spoon
Steps
Note • for the batter, you will only use 3.5 oz of butter and sugar, the remaining 1.8 oz will be used later!
First, remove the butter from the refrigerator at least a couple of hours before using it.
To prepare this apple cake, crack the eggs into a fairly large bowl, and blend them with 3.5 oz of sugar, until you get a fluffy and foamy mixture.
Add the softened butter and mix it with the whipped eggs and sugar.
Add the flour, a pinch of salt, and the teaspoon of baking powder. Mix everything well, making sure not to form lumps.
At this point, pour the batter into the pan that you will have previously lined with a sheet of parchment paper or greased and floured.
Next, peel and slice the apples not too thinly, about a quarter of an inch, and arrange them in a circular pattern inside the cake pan. Start from the outside and continue until they all fit. You might think it’s impossible, but trust me, they will all fit!
Sprinkle the surface with the remaining sugar and distribute small knobs of butter here and there. Don’t give in to the temptation to use less, you could, but I assure you that the golden and crunchy crust that forms on top of the apples really makes a difference.
Bake in a preheated static oven at 320°F, it will take at least an hour, maybe even a few minutes more.
My Advice
This homemade apple cake is best served warm and should be consumed quickly. If some slices are left over, store them covered in the refrigerator, as fruit cakes tend to mold easily.
FAQ (Questions and Answers)
Can I replace butter with oil?
This cake was created with butter, but if butter is truly your arch-enemy, replace it with vegetable margarine.
