Description
Soft, buttery, and topped with caramelized apples, this perfect Italian apple cake is a cozy, classic dessert that’s simple to make and even better the next day.
Ingredients
For the apples:
5 apples (2 lb)
Juice from 1/2 lemon
For the cake batter:
1/2 cup unsalted butter, room temperature
1/2 cup caster sugar
2 large eggs
1 1/2 cups all-purpose flour (8.8 oz)
4 tsp baking powder
For the topping:
1/4 cup unsalted butter (2 oz)
1/4 cup caster sugar (2 oz)
Instructions
Peel and cut apples into large chunks. Toss them with lemon juice to prevent browning and set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in eggs one at a time, mixing well.
In a separate bowl, whisk together flour and baking powder. Gradually add to the wet mixture until a smooth batter forms. Avoid overmixing.
Prepare a round baking tin by lining the bottom with parchment paper and buttering/flouring the sides. Pour in the batter and spread evenly.
Distribute the apple chunks on top, pressing them slightly into the batter.
Melt butter and sugar for the topping and pour evenly over the cake.
Bake at 355°F (180°C) for 1 hour, or until golden and a skewer inserted comes out clean.
Let the cake rest in the pan for 10 minutes. Loosen the edges with a spatula, remove the pan ring, and carefully transfer the cake to a serving plate.
Optional: Dust the top with extra caster sugar before serving. Serve warm or at room temperature.
Notes
Use a mix of tart and sweet apples for the best flavor.
Great served with a dollop of whipped cream or a scoop of vanilla ice cream.
Keeps well for 2–3 days at room temperature or refrigerated.
Can be made ahead—flavors improve the next day!
- Prep Time: 28 minutes
- Cook Time: 57 minutes
- Category: Dessert, Cake
- Method: Baked
- Cuisine: Italian
