Easy Italian Apple Cake Recipe
This rustic Italian apple cake is tender, lightly sweet, and full of fresh apple slices. Perfect with coffee or a dusting of powdered sugar.
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Servings:
Ingredients
Main Ingredients
- 1.5 cup all-purpose flour
- 1.75 tsp baking powder
- 0.25 tsp fine salt
- 0.8 cup granulated sugar
- 3.5 oz beaten eggs about 2 large eggs
- 0.5 cup whole milk room temperature
- 6 tbsp unsalted butter, melted slightly cooled
- 1.5 tsp vanilla extract
- 1 tsp finely grated lemon zest
- 3 cup thinly sliced apples firm, sweet-tart variety
- 1 tbsp fresh lemon juice for tossing apples
- 0.5 tsp ground cinnamon for the apples
- 1 tbsp turbinado sugar optional, for crunch
- 2 tbsp powdered sugar for dusting
Instructions
Preparation Steps
- Heat oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment.
- Toss sliced apples with lemon juice and cinnamon. Set aside to lightly macerate.
- Whisk sugar and beaten eggs until pale and slightly thick, about 1 minute.
- Stream in melted butter, then whisk in milk, vanilla, and lemon zest until smooth.
- Combine flour, baking powder, and salt in a bowl. Whisk to evenly distribute.
- Fold dry mixture into the wet ingredients just until a smooth batter forms.
- Fold in half of the apples. Do not overmix.
- Spread batter into the prepared pan. Arrange remaining apples on top, slightly overlapping.
- Sprinkle with turbinado sugar if using. Bake 40–45 minutes until golden and set.
- Cool 15 minutes. Release the ring, dust with powdered sugar, and slice to serve.
Notes
Variation: Stir a handful of golden raisins into the batter or swap half the butter for mild olive oil. Serve warm with a spoon of lightly sweetened whipped cream. Store covered at room temperature up to 2 days, or freeze slices for 2 months.
This recipe is an original creation inspired by classic Easy Italian Apple Cake Recipe flavors. All ingredient ratios and instructions are independently developed.