Torta Rustica di Mele (Apple Cake)
Total:
1 hr 40 min
Active:
20 min
Yield:
8 servings
Level:
Easy
Total:
1 hr 40 min
Active:
20 min
Yield:
8 servings
Level:
Easy

Ingredients

  • 1 stick unsalted butter, melted and cooled, plus more for greasing
  • 4 apples, a mix of Granny Smith and honey crisp, peeled, cored and cut into chunks 
  • 1 large lemon, zested and juiced 
  • 1 cup all-purpose flour 
  • 1 teaspoon baking powder 
  • Pinch kosher salt 
  • 2 large eggs 
  • 1 cup sugar 
  • 1 teaspoon pure vanilla extract 

Directions

Special equipment: 10-inch springform pan

Preheat the oven to 350 degrees F. Grease a 10-inch springform pan with some butter.

Add the apples to a large bowl and toss with the lemon zest and juice.

Whisk together the flour, baking powder and salt in a medium bowl.

In a separate bowl add the eggs, sugar and vanilla, and beat together with a whisk until well combined. Add the melted butter and whisk until smooth and incorporated. Add the flour to the wet ingredients in two additions, mixing in using a rubber spatula. The batter will be very thick. Fold in the apples.

Pour the batter into the prepared pan and place on a sheet tray. Bake until golden and a toothpick inserted into the center of the cake comes out clean (make sure you do not poke an apple!), 1 hour. Let the cake cool to room temperature and set. Run a paring knife around the sides of the cake to loosen it before removing from the pan.

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Recipe courtesy of Dorothy Kern

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