Tuscan Apple Cake

Tuscan Apple Cake
Viviane Bauquet Farre

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

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.

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.

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.

Nutrition

Calories per serving:

302 calories

Dietary restrictions:

Low Sodium Kidney Friendly, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added

Daily value:

15%

Servings:

8
  • Fat 96g 148%
  • Carbs 382g 127%
  • Saturated 57g 284%
  • Fiber 23g 93%
  • Trans 3g
  • Sugars 301g
  • Monounsaturated 26g
  • Polyunsaturated 6g
  • Protein 26g 52%
  • Cholesterol 598mg 199%
  • Sodium 1,094mg 46%
  • Calcium 961mg 96%
  • Magnesium 89mg 22%
  • Potassium 1,366mg 39%
  • Iron 7mg 39%
  • Zinc 3mg 18%
  • Phosphorus 1,404mg 201%
  • Vitamin A 923µg 103%
  • Vitamin C 42mg 69%
  • Thiamin (B1) 1mg 50%
  • Riboflavin (B2) 1mg 75%
  • Niacin (B3) 5mg 24%
  • Vitamin B6 1mg 31%
  • Folic Acid (B9) 198µg 49%
  • Vitamin B12 2µg 27%
  • Vitamin D 5µg 1%
  • Vitamin E 5mg 26%
  • Vitamin K 28µg 35%
See detailed nutritional info Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...