I come from a region in the north of Italy that is one of the largest producers of apples, so apples are my bread and butter, and the perfect incarnation of my homesick feelings. This apple cake is mum’s cake, which I have been eating every fall since I was born, so for me it is THE apple cake: soft, delicate and light, with the slices of apples creating small pockets of sweet moistness. Even correcting for my emotional attachment, I think this really is a good cake. —Silvia Merler
all purpose flour
pinch of salt
apples, peeled and sliced
In This Recipe
In a bowl beat the eggs, butter, vanilla and sugar until light and fluffy. In a separate bowl together all the dry ingredients (flour, almond flour, salt and baking powder).
Add the dry ingredients to the butter mixture and mix well, adding 1/2 cup of milk or enough for the batter not to be too thick (it should be running, but not excessively liquid).
Pour the batter into a greased pan and cover with the apple slices in pockets (like in the picture). Alternatively, you can also fold the apple slices directly into the batter before pouring it in the pan: the cake will be moister if you go for this version. Both versions are delicious, so try both!
Bake at 350°F (180° C) for 50-60 minutes. I may take a bit shorter or longer, depending on the kind of apples you use and how much milk you end up adding, so don't worry if your timing seems a bit off.