Buttery Italian Apple Pie! This light single layer cake is filled with apple slices cooked in butter.
BE PICTURED IN; CHARACTERIZED IN:
This Italian Apple Pie is easy to make and delicious! It’s light and bouncy and loaded with apple slices.
Here’s a tip, don’t skip the shell! The lemon zest, although only half a teaspoon is used, is an essential ingredient — it helps lighten the flavor of the cake.
For information on which apple varieties are best for baking, see our guide to apples.
Buttery apple tart
ingredients
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1/2 cup (8 tablespoons, 1 stick, 4 oz or 125 g) plus 1 tablespoon unsalted butter
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3 Fuji, Jonagold or Golden Delicious apples, peeled, cored and cut into 1/4-inch slices
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2/3 cup (3 1/2 oz or 105 g) all-purpose flour
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1/2 teaspoon baking soda (See How to Tell if Your Baking Soda Is Still Good)
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1/2 teaspoon salt
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2 large eggs plus 1 yolk
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1 teaspoon vanilla extract
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3/4 cup (6 oz or 185 g) granulated sugar
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1/2 teaspoon grated lemon zest
method
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Preheat the oven and prepare the cake pan:
Preheat oven to 190°C (375°F). Generously butter an 8 or 9 inch (23 cm) by 2 inch (5 cm) round cake pan. Line the bottom of the pan with parchment paper and butter the top as well.
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Cook apple slices:
Melt butter in the microwave or on the stove. Pour 6 Tbsp (3 fl oz or 90 ml) into a small bowl or mug and set aside.
Place the apple slices and remaining butter in a large skillet and sauté over medium-high heat, stirring occasionally, until apples are tender, about 10 minutes. Take off the heat.
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Make the dough:
In a small bowl, stir together the flour, baking powder and salt. In a large bowl, beat the whole eggs and yolks until combined.
Add the 6 tablespoons melted butter, vanilla, granulated sugar and lemon zest.
Stir in the flour mixture and apples.
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Pour the batter into the prepared pan and smooth the top:
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Bake:
Bake at 375°F 30-35 minutes. The cake is done when it’s browned and will spring back when you press the top. When the top is well browned after about 20 minutes of baking, cover the cake with aluminum foil.
Transfer to a wire rack and allow to cool in the pan for 5 minutes.
Invert the cake onto a plate and lift it out of the pan, then invert the cake back onto the wire rack and allow to cool completely.
Adapted from Savoring Italy by Michele Scicolone.
