Italian Apple Cake is a delightful dessert that combines the flavors of juicy apples, warm spices, and a tender cake base.
This recipe yields a moist and aromatic cake perfect for any occasion, whether it’s a casual family dinner or a festive celebration.
With simple ingredients and easy-to-follow steps, you can whip up this delicious treat in no time.
Mixing bowls
Electric mixer
9-inch round cake pan
Parchment paper
Knife
Wire rack
Preheat your oven to 350°F (175°C).
Grease and line a 9-inch round cake pan with parchment paper.
In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla extract.
In a separate bowl, sift together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until a smooth batter forms.
Pour half of the batter into the prepared cake pan and spread it evenly.
Arrange half of the sliced apples on top of the batter.
Sprinkle half of the cinnamon-sugar mixture over the apples.
Pour the remaining batter over the apples and spread it evenly.
Top with the remaining sliced apples and sprinkle the rest of the cinnamon-sugar mixture.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Calories: 290 kcal
Fat: 10g
Saturated Fat: 6g
Cholesterol: 55mg
Sodium: 180mg
Carbohydrates: 47g
Fiber: 2g
Sugar: 27g
Protein: 4g
Italian Apple Cake offers more than just delightful taste;
it also provides some health benefits.
Apples are rich in fiber and antioxidants, which can aid digestion and boost overall health.
Additionally, this cake recipe uses minimal added sugar compared to other desserts, making it a relatively healthier option when indulging in sweets.
Yes, you can use any variety of apple you prefer, but keep in mind that different types may affect the sweetness and texture of the cake.
Yes, you can substitute melted butter with an equal amount of vegetable oil for a slightly different texture.
Store any leftover cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Yes, you can freeze the cake for up to 3 months.
Wrap it tightly in plastic wrap and aluminum foil before freezing.
Absolutely!
Feel free to add chopped nuts or raisins to the batter for extra flavor and texture.
Simply fold them in before pouring the batter into the cake pan.
