Italian Apple Cake
There’s nothing quite like the aroma of apples baking in the oven, filling the kitchen with warmth and sweetness. This Italian apple cake is a rustic beauty made with simple ingredients and lots of fresh apples. Every slice is moist, creamy, and packed with natural fruit flavor, just the way nonna would make it.
Ingredients
- 5 apples about 2 pounds, peeled and cut into chunks
- Juice of half a lemon
- ½ cup butter at room temperature
- ½ cup caster sugar
- 2 fresh eggs
- 1½ cups all-purpose flour 8.8 oz
- 4 teaspoons baking powder
- Optional topping: ¼ cup butter melted with ¼ cup sugar
Instructions
- Peel the apples and cut them into chunky pieces. Toss with lemon juice to keep them fresh and vibrant.
- In a large bowl, cream the butter and sugar until light. Add the eggs one at a time, beating well after each addition.
- Mix flour and baking powder in a separate bowl, then fold into the batter until soft and creamy.
- Line a 9-inch cake pan with parchment paper. Butter and flour the pan.
- Spread the batter evenly into the pan. Press the apple chunks into the surface of the batter.
- Optional: Drizzle the melted butter and sugar mixture over the top.
- Bake in a preheated oven at 355°F (180°C) for 1 hour, until golden and set.
- Let the cake rest for 10 minutes before removing from the pan.
Notes
Serve warm or at room temperature, dusted with powdered sugar. This cake pairs beautifully with whipped cream or vanilla gelato. It also freezes well and stays moist for up to 4 days in an airtight container.