Fall is here and of course it means I am baking with apples! It is my all time favorite season to bake! I bake a torta di mele (apple cake) at least once a week! Is that too much apple cake? I seriously don’t think so! There can never be enough apple cakes, in my honest opinion!
Sooooo I was checking on apple recipes in my own blog, and it seems the last time I shared something apple was January 2014?!? I’m not quite sure how that happened. BUT! I am hoping to remedy that with this gorgeous apple cake. I think that my apple fans think I have given up on them, but I haven’t!
I am always ready for something simple and something rustic, and that is exactly what this cake is! It is the same recipe I used for this apple cake that has yogurt in it. Instead of yogurt (I have one family member that has a huge disdain for yogurt and the other family member that likes to tease that family member when they enjoy said apple yogurt cake unaware of the addition of yogurt. So to be fair to that family member, I added buttermilk instead. Do your children like to tease each other like mine do? If you are looking for a vegan apple cake, you must try Teresa’s Vegan Apple Cake.
Some more apple desserts I came across that look fantastic:
Torta di Mele con Sambuca from Domenica Cooks
Apple Crostata (with spelt flour) from Italy on My Mind
Gooey Caramel Apple Cake from Well Plated
German Apple Pudding Cake from Texanerin
It is hard to wait for the cake to cook down to get that first slice out! You apple fans will be in love with this easy to make torta di mele!!
some notes on this recipe:
This is such a simple cake batter to put together. As I mentioned before, it’s a riff on this cake I shared here a few years ago. I added buttermilk instead of yogurt. They both give the cake such a nice texture, it’s up to you what you prefer to use. If you don’t have your own buttermilk on hand, simply add a little white vinegar to the milk and let it curdle a bit. I also added raisins to the apples, kind of like I would in a streudel. I cooked the apples a little bit like I do for my apple pie. I’m not crazy about raw, crunchy apples when I bite into an apple cake. I prefer them soft and moist. So the apples are cooked for a little bit with the raisins that are soaked in Limoncello (or orange juice, if you prefer something without alcohol)and I also add a touch of strawberry jam (you could also use apricot jam). It creates a nice glaze. I add some of this apple mixture to the batter and some I add to the top. I love the pretty glaze on top and the raisins and apples peaking out. I also sprinkle a little turbinado sugar on top before baking to give it a little extra sparkle! It’s just so pretty and absolutely delicious!
Torta di Mele-Apple Cake
by
Prep Time: 10 minutes
Cook Time: 45-55 minutes
Ingredients (1 (8 or 9-inch) cake)
- 1 1/2 cups flour
- 2 teaspoons baking powder
- pinch of salt
- 2/3 cup sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 2 medium apples, peeled, cored and cut into small pieces
- 1/2 cup raisins
- 2 Tablespoons Limoncello (or orange juice)
- juice of one lemon
- 1 Tablespoon strawberry jam (or apricot)
- 2 tablespoons turbinado sugar
Instructions
Preheat oven to 350. Grease and flour a 9-inch round cake pan with removable bottom.
As soon you cut the apples, add them to a small bowl and squeeze on the juice of one lemon so they won’t brown; set aside.
In a small skillet on medium heat, toss in the apples, raisins (with the liquid it soaked in). Add the strawberry jam. Cook the apples in the mixture for about 5 minutes. Set aside to cool while you make the batter.
In a large bowl, sift together the flour, baking powder and salt.
In a large bowl with an electric mixer, beat the sugar and eggs until creamy (about 5 minutes). Beat in the vegetable oil and buttermilk. Mix well.
Add flour mixture into the yogurt mixture a half up at a time. Scrape down the sides of the bowl with spatula and mix well after every addition.
Mix 1/2 of the apples into the batter. Pour the batter into prepared pan. Arrange the rest of the apple mixture over the batter (carefully if it’s still hot).
Sprinkle the turbinado sugar and bake for about 45-55 minutes, or until skewer inserted in the center comes out clean.
Check cake at about 40 minutes. Every oven is different. If cake is browning, cover with aluminum foil for remainder of baking time. Let cool for about 20 minutes before removing from cake pan. Best served warm.
