This Classic Italian Apple Cake is one of the most beloved desserts capable of evoking memories, it is the comfort food par excellence, if a master like Iginio Massari prepares it then success is guaranteed.
His version is truly excellent, the peculiarity of this cake is the different consistency from the usual, the dough is soft and moist thanks to the generous presence of apples that release their juices during cooking. The apples are cut into small cubes and distributed evenly in the flavored dough creating a soft and delicious texture. To tell the truth it reminds me a lot of the invisible apple cake, the consistency is very similar.
Ingredients :
- 225g (1 3/4 cups) plain flour
- 2 tsp baking powder
- 175g (3/4 cup) caster sugar (granulated sugar)
- 3 medium/large eggs
- 120ml (1/2 cup) vegetable oil
- 120ml (1/2 cup) whole milk
- 1 tsp vanilla extract
- 3-4 medium apples, peeled and sliced
- Icing sugar (powdered sugar) for dusting
How to make Classic Italian Apple Cake:
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- The ingredients must be at room temperature.
- Peel the apples and cut them into small cubes. Place them in a bowl with a little fresh water, juice and zest of 1 lemon to prevent them from blackening and to flavor them.
- In a large bowl (or in a planetary mixer), beat the eggs with 100 g of sugar. When they become light, add the rest of the sugar and the cinnamon powder.
- While continuing to beat the mixture, add the sifted flour and yeast.
- Pour in the milk slowly, reducing the speed of the whisk to minimum, then add the melted butter that has cooled.
- Drain the apples from the water, pat them dry with absorbent paper and incorporate them into the mixture with a spoon.
- Pour the mixture into a buttered and floured 26 cm diameter cake tin.Bake the cake in a static oven preheated to 180° (350°F) for 45/50 minutes with the valve open, placing it in the lower part of the oven.
- Do the toothpick test to check the cooking, if necessary extend it until completely cooked, since it is a moist cake, cooking can be longer.
- I remind you, as I wrote above, that this cake has a moist and compact consistency similar to the invisible apple cake, it is not a mistake and it is truly excellent.
- apple cake is ready, take it out of the oven and let it cool before removing it from the mold. let it cool completely and serve.
- Bon Appetit!
