Italian Apple Cake
Traditional Italian Apple Cake made with fresh apples, no spices, and a buttery soft crumb. Easy to make and perfect for any season.
Ingredients
For the Cake
- 5 apples about 2 pounds or 1 kilogram
- Juice of ½ lemon
- ½ cup unsalted butter at room temperature
- ½ cup caster sugar
- 2 large eggs
- 1½ cups about 8.8 oz all-purpose flour (measure in weight for best accuracy)
- 4 teaspoons baking powder
For the Topping
- ¼ cup 50 g unsalted butter
- ¼ cup 50 g caster sugar
Instructions
Step 1: Prepare the Apples
- Wash, peel, and cut the apples into large chunks.
- Place them in a bowl and toss with the lemon juice to prevent browning. Set aside.
Step 2: Make the Cake Batter
- In a large mixing bowl, beat the room-temperature butter with the caster sugar until smooth and creamy.
- Add the eggs one at a time, whisking until fully incorporated.
- In a separate bowl, combine the flour and baking powder.
- Gradually add the flour mixture to the butter mixture, stirring until a soft, creamy batter forms.
Step 3: Assemble the Cake
- Line the base of a round cake pan with parchment paper. Grease and flour the sides.
- Pour the cake batter into the prepared pan and spread it evenly.
- Arrange the apple chunks on top of the batter, gently pressing them down so they settle slightly into the cake.
Step 4: Prepare the Topping
- In a small microwave-safe bowl, melt the ¼ cup butter with the ¼ cup sugar until smooth.
- Drizzle this mixture evenly over the apples.
Step 5: Bake
- Place the cake in a preheated oven at 355°F (180°C).
- Bake for 1 hour, or until a toothpick inserted into the center comes out clean and the top is golden.
Step 6: Cool and Serve
- Allow the cake to rest in the pan for about 10 minutes.
- Run a spatula around the edges to loosen it, then carefully remove the ring if using a springform pan.
- Transfer the cake to a serving plate, removing the parchment from the bottom.
- Serve warm or at room temperature.