Tuscan Apple Cake

More like a flan than a cake, this rustic dessert is chock-full of apples and incredibly moist, making every spoonful a...
Staff Writer
Tuscan Apple Cake

Viviane Bauquet Farre

Tuscan Apple Cake

More like a flan than a cake, this rustic dessert is chock-full of apples and incredibly moist, making every spoonful a pure delight. The list of ingredients is short, and for good reason: it's all about the apples!

The delectable apples in this recipe can be cut into super-thin slices easily by using the slicing attachment of a food processor, although a mandoline or a box grater will do the job perfectly, too.

And unlike most cakes, this one's perfection begins with it baking right on the floor of the oven. The delicious result: a caramelized skin forms at the bottom of the cake and intensifies the flavors of the sweet apples.

Simple, rustic, succulent… And if there are any leftovers, they make a fantastic breakfast treat to boot!

See all apple recipes.

Notes

Note: The cake can be baked up to 6 hours ahead and kept in its mold at room temperature in a cool place. It is best eaten the day it is made.

Ingredients

  • 1/2  Cup  unbleached all-purpose flour, plus more for the pan
  • 2  Teaspoons  baking powder
  • Pinch of  sea salt
  • large eggs, at room temperature
  • 1  Cup  sugar, preferably organic
  • 1  Teaspoon  vanilla extract
  • 1/2  Cup  milk
  • 7  Tablespoons  unsalted butter, melted and cooled slightly, plus more at room temperature for the pan
  • large firm-fleshed apples (1 3/4 pounds), peeled, cored, quartered, and cut crosswise into 1/8-inch slices
  • Powdered sugar, for garnish

Directions

Preheat the oven to 375 degrees.

In a small bowl, combine the flour, baking powder, and salt. Set aside.

Place the eggs, sugar, and vanilla extract in the bowl of an electric mixer. Whisk on medium speed until the sugar has dissolved and the mixture is pale and thick, about 30-60 seconds.

Fold the flour into the egg mixture with a wooden spoon until just incorporated. Fold in the milk, then the butter and finally the apple slices. Be sure not to overmix.

Butter and flour a 10-inch nonstick springform pan. Pour the mixture into the prepared pan. Pack the apples into the mold and flatten the surface of the cake with the wooden spoon.

Bake for 10 minutes on the floor of the oven. Transfer the pan to the middle rack and continue baking until golden brown and a toothpick inserted into the center comes out clean, for 50-55 minutes.

Remove the cake from the oven, and run a paring knife around the edge to loosen the cake from the ring of the mold. Let cool in its mold to room temperature. Unmold the cake and transfer to a serving platter. Dust with powdered sugar and serve.

Nutritional Facts

Total Fat
9g
13%
Sugar
5g
6%
Saturated Fat
2g
8%
Carbohydrate, by difference
28g
22%
Protein
2g
4%
Vitamin A, RAE
9µg
1%
Calcium, Ca
97mg
10%
Choline, total
2mg
0%
Fiber, total dietary
4g
16%
Folate, total
13µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
7mg
2%
Niacin
1mg
7%
Phosphorus, P
89mg
13%
Selenium, Se
3µg
5%
Sodium, Na
216mg
14%
Water
24g
1%

Apple Cake Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Apple Cake Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.

Apple Cake Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.