Torta Rustica di Mele (Apple Cake)

  • Level: Easy
  • Total: 1 hr 40 min
  • Active: 20 min
  • Yield: 8 servings
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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

4 apples, a mix of Granny Smith and honey crisp, peeled, cored and cut into chunks 

1 large lemon, zested and juiced

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 


Special equipment:
10-inch springform pan
  1. Preheat the oven to 350 degrees F. Grease a 10-inch springform pan with some butter.
  2. Add the apples to a large bowl and toss with the lemon zest and juice.
  3. Whisk together the flour, baking powder and salt in a medium bowl.
  4. 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.
  5. 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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