November 1, 2015 at 9:16 pm #6192Peggy FilipponeKeymaster
Nonna Clia’s Apple Cake
Recipe Source: “Italian Home Cooking: 125 Recipes to Comfort Your Soul” by Julia della Croce
4 medium apples (1-1/4 pounds)
1 Tablespoons lemon juice or vinegar
10 Tablespoons unsalted butter, melted and cooled, plus additional for greasing
1-1/4 cups all-purpose unbleached flour, plus more for dusting
3 large eggs
5 Tablespoons sugar
1 teaspoon pure vanilla
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
confectioners’ sugar, for dusting
Have ready a bowl filled with cool water. Stir in the lemon juice or vinegar. Peel and core the apples and put them in the bowl with the acidulated water as you work to prevent them from discoloring. Slice the apples thinly. Further cut them into approximate 1/2-inch pieces. Keep the cut-up apples in the water until you are ready to add them to the batter you will make.
Preheat an oven to 375°F. Select a 9-inch spring-form cake pan with sides that are at least 2 inches high. Generously grease the pan with butter and dust with flour. Tap the pan over the sink to remove excess flour and set aside.
In a mixing bowl, beat the eggs. Whisk in the sugar and vanilla until blended, about 45 seconds. Stir in the melted and cooled butter. Sift in the flour, baking powder, baking soda, and salt until just combined to form a thick, sticky batter. Additional flour may be necessary, depending on the size of the eggs and juiciness of the fruit. Drain the apple pieces well and using a rubber spatula, fold them into the batter.
Bake until cake is golden brown and a toothpick inserted into center comes out clean, 35 to 40 minutes.
Cool the pan on a wire rack for at least 20 minutes. Run a metal spatula or butter knife around the perimeter of the cake to loosen the sides. Unlatch the spring to release the cake. Place a wire rack over the pan and, holding the rack tightly, invert the cake pan and wire rack together, tapping the bottom of the cake pan until it drops out. Lift off the cake pan and invert it back to the way it was baked. Let the cake cool 20 minutes or longer to cool it completely. Transfer it to a serving platter. Dust the surface with confectioners’ sugar. Cut into pieces, and serve.
Yield: 6 servings
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