RUSTIC ITALIAN APPLE CAKE
This rustic Italian apple cake combines fresh apples, lemon zest, butter, and warm spices into a lightly sweet dessert that's perfect for brunch, coffee, or dessert.
Equipment
- Mandoline optional, but incredibly helpful!
- Large Mixing Bowl
- 9-inch Round Cake Pan
- Small mesh strainer
- Apple Corer also optional, but can be helpful
Ingredients
- 2 pounds Granny Smith Apples - approximately 4-5
- 4 Large Eggs
- ¾ cup Sugar - plus 1 teaspoon
- 1 Lemon - zested
- ⅛ teaspoon Salt
- ⅛ teaspoon Nutmeg
- ¼ teaspoon Cinnamon
- 8 Tablespoon Unsalted Butter - melted
- 1 cup “00” Flour
- ½ cup Greek Yogurt
- Garnish: Fresh Strawberries, Cocoa Powder, or Powdered Sugar for dusting
Instructions
- Preheat oven to 350°F. Butter and lightly flour a 9-inch round cake pan.
- Prepare the apples. Peel apples and slice thinly using a knife or mandoline.
- Mix the wet ingredients. In a large bowl, whisk together the eggs, ¾ cup sugar, lemon zest, salt, cinnamon, and nutmeg until smooth, and then stir in the melted butter.
- Fold in the flour and apples. Gradually stir in the flour until just combined, then gently fold in the apples until evenly coated.
- Bake the cake. Pour batter into the prepared cake pan and smooth the top. Sprinkle remaining 1 teaspoon sugar on the top. Bake for 40–45 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Finish & Serve. Cool 10-15 minutes before serving. With a small mesh strainer, dust with powdered sugar or cocoa powder if desired, and serve with a dollop of Greek yogurt and fresh strawberries.
- Buon Appetito!
Notes
- Kitchen Notes:
- This cake is delicious slightly warm or at room temperature.
- For individual portions, divide the batter into a buttered and floured muffin tin and bake 25–30 minutes.
- Michelle’s Kitchen Recommendations:
- Mandoline
- “00” Flour
- More Italian Favorites:
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