My Mum's Apple Cake

October 26, 2016


Author Notes: 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

Makes: 9-inch cake

Ingredients

  • 1 cup all purpose flour
  • 1/2 cup almond flour
  • 2 eggs
  • 3/4 cup granulated sugar
  • 1/2 cup milk
  • 8 tablespoons butter
  • 1 teaspoon baking powder
  • 1 pinch of salt
  • 1/2 teaspoon vanilla extract
  • 4-5 apples, peeled and sliced
In This Recipe

Directions

  1. 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).
  2. 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).
  3. 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!
  4. 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.

More Great Recipes:
Cake|Apple|Milk/Cream|Fruit|Fall|Winter|Dessert

Reviews (2) Questions (1)

2 Reviews

Illisidi December 17, 2016
This was really yummy! I could not control myself when it came to licking the beaters, had to get every last bit! No disrespect to apples, but I substituted Fuyu persimmons (the kind shaped like little pumpkins which you can eat raw) because I had a lot to use up and I thought they would be good in an apple recipe. I used gluten free all purpose flour (so I didn't hurt my tummy) and I grind my own almonds which means my almond flour is not as smooth as you get in a store, but it was a really great texture in the cake. I also just chopped and folded in bite size bits of persimmon. I look forward to trying it with apples (and berrys in the summer!). I think it is a fabulous base for any baked treat! Just loved it! Thanks for sharing your mum's receipe!
 
Author Comment
Silvia M. December 18, 2016
Thank you! I'm very happy you liked it and actually I am totally going to try it with persimmons too, that's a brilliant idea!