Tuscan apple cake A rustic, flan-like apple dessert with a mouthwatering caramelized base
This simple cake is all about fresh apples
More like a flan than a cake, this rustic dessert is chock-full of apples and incredibly moist, making every spoonful a pure delight. The list of ingredients is short, and for good reason: it’s all about the apples!
The delectable apples in this recipe can be cut into super-thin slices easily by using the slicing attachment of a food processor, although a mandoline or a box grater will do the job perfectly too.
Bake it right on the floor of the oven!
And unlike most cakes, this one’s perfection begins with it baking right on the floor of the oven. The delicious result: a caramelized skin forms at the bottom of the cake and intensifies the flavors of the sweet apples.
Simple, rustic, succulent… And if there are any leftovers, they make a fantastic breakfast treat to boot!
Food & drink pairing: Sparkling hard cider with Tuscan apple cake
I love to serve a glass of sparkling hard cider with this dessert, especially an off-dry one, like Farnum Hill Semi-Dry Cider. Rich, complex and wonderfully aromatic, this cider is out of this world!
Tuscan apple cake
makes 1 medium cake or 8 servings
active time: 30 min
- 4 large Golden Delicious, Gala or other firm flesh apples (1 3/4 lbs) (800 g)
- 1/2 cup unbleached all-purpose flour
- 2 teaspoons baking powder
- pinch sea salt
- 2 extra large eggs – at room temperature
- 1 cup organic sugar
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 7 tablespoons unsalted butter – melted and slightly cooled
- powdered sugar as garnish
- 1 – 10″ non-stick round spring-form pan – buttered and floured
- Preheat oven to 375°F (190°C).
- Step 1: Peel, core, and quarter the apples. Then using the slicing attachment of a food processor cut them crosswise in 1/8″ slices. Set aside. In a small bowl, combine the flour, baking powder and salt. Set aside.
- Step 2: Place the eggs, sugar and vanilla extract in the bowl of an electric mixer. Whisk at medium speed until the sugar has dissolved and the mixture is pale and thick, about 30 seconds to 1 minute.
- Step 3: Fold the flour into the egg mixture with a wooden spoon, until just incorporated. Fold in the milk, then the butter and finally the apple slices. Be sure not to over mix. Pour the mixture into the prepared pan. Pack the apples into the mold and flatten the surface of the cake with the wooden spoon.
- Step 4: Bake for 10 minutes on the floor of the oven. Transfer the pan to the middle rack and continue baking for 50 to 55 minutes until golden-brown and a toothpick inserted in the center comes out clean. Remove the cake from the oven, and run a paring knife around the edge to loosen the cake from the ring of the mold. Cool in its mold to room temperature. Unmold the cake and transfer to a serving platter. Dust with powdered sugar and serve.
- Cook’s note: The cake can be baked up to 6 hours ahead and kept in its mold at room temperature in a cool place. It is best eaten the day it is made.
- Older springform pans don’t have as tight a grip as new ones, so here’s a trick to prevent leakage: Remove the rim from the springform pan and butter the bottom part of the pan. Cut parchment paper in a 12″ x 12″ square and line the bottom of the pan. (The butter will help the paper stick to it.) Then place the rim on top of the paper and fasten it. Next, butter the bottom and sides of the pan and dust with flour. This will also make unmolding your cake a breeze!