Shelly's Recipe

Italian Apple Cake

Category: Cakes

5 - 6 medium organic golden delicious or gala apples
1 lemon, zested and juiced
8 tablespoons butter, divided
⅓ cup milk
1 + ¾ cups all-purpose flour
⅛ teaspoon salt
2 teaspoons baking powder
½ teaspoon ground cinnamon
3 large eggs, at room temperature
1 cup granulated sugar, plus more for sprinkling on top
2 teaspoons vanilla extract
confectioners' sugar to sprinkle on top
whipped cream or vanilla ice cream, for serving, optional

Instructions

Preheat oven to 350 degrees F. Line the bottom of an 8 or 9-inch springform pan with parchment paper and butter and flour the sides.
Peel, core and cut the apples into ¼-1/3-inch slices. Place in a large bowl and toss them with the lemon juice to prevent browning.
In a small saucepan set over low heat melt 7 tablespoons of the butter. Remove from heat and add the milk.
In a small bowl sift the flour, salt, baking powder and cinnamon together.
In a separate large bowl on low speed beat the eggs and sugar together until yellow and creamy 2 - 3 minutes. Beat in the zest and vanilla.
Beat in the flour slowly, ⅓ at a time. Scrape down the sides of the bowl and beat in the butter/milk mixture just until a smooth batter forms; don't over beat.
Gently fold in half the apple slices. Spread the batter in the prepared pan and shake the pan gently to level it.
Arrange the remaining apples slices over the top in a circular pattern with the edges slightly overlapping. Sprinkle them with about 2 tablespoons of sugar and dot with the remaining tablespoon butter.
Bake 60 to 70 minutes until the cake starts to pull away from the center of the pan and the top is golden - a toothpick from the center should come out with crumbs but no wet batter.
Cool on wire rack for 25 - 30 minutes then remove the sides from the springform pan and cool completely.
Dust with confectioners' sugar and serve with whipped cream or vanilla ice cream if desired.