Iginio Massari’s Apple Cake
This elegant Italian apple cake is soft, fragrant, and packed with tender apple slices. The cake has a delicate buttery crumb with a lovely vanilla and lemon aroma, while the apples become beautifully tender as they bake.
Ingredients
For the cake:
- 3 medium apples, preferably Golden Delicious or another firm sweet-tart variety
- 2 large eggs
- ¾ cup (150 g) granulated sugar
- ½ cup (115 g) unsalted butter, softened
- 1½ cups (190 g) all-purpose flour
- 2 teaspoons baking powder
- ½ cup (120 ml) whole milk
- 1 teaspoon vanilla extract
- Finely grated zest of 1 lemon
- 1 pinch of salt
For the topping:
- 1 apple, thinly sliced
- 1 tablespoon granulated sugar
- 1 tablespoon melted butter
- Powdered sugar, for serving
Instructions
1. Prepare the apples
Peel the apples, remove the cores, and slice them fairly thinly. Toss them with a little lemon juice to prevent browning while you prepare the batter.
2. Prepare the batter
Preheat the oven to 350°F (175°C). Grease and line an 8- or 9-inch round cake pan with parchment paper.
Beat the softened butter and sugar until light and creamy. Add the eggs one at a time, mixing well after each addition.
Add the vanilla and lemon zest.
3. Add the dry ingredients
In a separate bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the butter mixture in batches, alternating with the milk. Mix just until the batter becomes smooth.
4. Add the apples
Fold most of the sliced apples gently into the batter. Don’t overmix, as you want the cake to remain light and tender.
Transfer the batter to the prepared pan and smooth the surface.
5. Arrange the topping
Arrange the remaining apple slices over the top in overlapping circles or a simple pattern. Brush them lightly with melted butter and sprinkle with the tablespoon of sugar.
6. Bake
Bake for approximately 45–55 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean or with only a few moist crumbs.
If the apples begin browning too quickly, loosely cover the cake with foil during the final part of baking.
7. Cool and serve
Allow the cake to cool in the pan for about 15 minutes, then transfer it to a rack. Once cooled, dust lightly with powdered sugar.
Tips for the Best Apple Cake
- Choose apples that hold their shape during baking rather than becoming completely mushy.
- Slice the apples evenly so they cook at the same rate.
- Don’t overmix the batter after adding the flour.
- For an especially fragrant cake, use fresh lemon zest rather than bottled lemon juice.
- The cake is delicious slightly warm but becomes even easier to slice after it has cooled completely.
Serve it on its own, with a little powdered sugar, or alongside a spoonful of lightly sweetened whipped cream.
