Another very long week is ending, including an exam I had on Wednesday. And fall has finally started in full force, which to me means apples. I come from a region in the north of Italy that is one of the largest producers of apples, so apples are my bread and butter, and the perfect incarnation of my homesick feelings.
This apple cake is mum’s cake, which I have been eating every fall since I was born, so for me it is THE apple cake. The best apple cake in the world. It is incredibly soft, delicate and light, with the slices of apples creating small pockets of sweet moistness. Even correcting for my emotional attachment, this really is a great cake, and you should give it a try as soon as a bunch of apples lands in your kitchen!
- 1 cup all purpose flour (130g)
- 1/2 cup almond flour (70g)
- 2 eggs
- 3/4 cup granulated sugar (75g)
- 1/2 cup milk
- 8 tablespoon butter (85g)
- 1 teaspoon baking powder
- pinch of salt
- 1/2 teaspoon vanilla
- 4-5 apples, peeled and sliced
In a bowl beat the eggs, butter, vanilla and sugar until light and fluffy. In a separate bowl together all the dry ingredients (flour, almond flour, salt and baking powder).
Add the dry ingredients to the butter mixture and mix well, adding 1/2 cup of milk or enough for the batter not to be too thick (it should be running, but not excessively liquid).
Pour the batter into a greased pan and cover with the apple slices. Alternatively, you can also fold the apple slices directly into the batter before pouring it in the pan: the cake will be moister if you go for this version. Both versions are delicious, so try both!