Italian Apple Cake

Ingredients

Cake

5 apples (about 2 lb / 1 kg)

Juice of ½ lemon

½ cup unsalted butter, softened (room temperature)

½ cup caster sugar

2 large eggs, fresh

1 ½ cups all-purpose flour (8.8 oz; for accuracy, weigh rather than use cups if the batter feels too dry)

4 teaspoons baking powder

Topping

¼ cup unsalted butter (50 g)

¼ cup caster sugar (50 g)

Prepare the apples

1. Peel, core, and cut the apples into large chunks.

2. Toss them with lemon juice to prevent browning.

Make the batter

3. In a mixing bowl, cream together the room-temperature butter and sugar until light and fluffy.

4. Beat in the eggs, one at a time, mixing well after each addition.

5. In a separate bowl, combine the flour and baking powder, then gradually fold into the butter mixture.

6. The batter should be smooth, soft, and creamy in texture.

Assemble the cake

7. Line the bottom of a round baking tin with parchment paper, then butter and flour the sides.

8. Spread the batter evenly into the prepared tin.

9. Arrange the apple chunks on top, gently pressing them into the batter.

Make the topping

10. Melt the butter and sugar together (microwave or stovetop) until smooth.

11. Drizzle the mixture evenly over the apples.

Bake

12. Bake in a preheated oven at 355°F (180°C) for about 1 hour, or until golden and set.

13. Allow the cake to rest for 10 minutes before removing from the pan.

14. Run a spatula along the edges to loosen, then release the springform ring.

15. Transfer the cake to a serving plate, discarding the parchment paper.

16. Serve warm or at room temperature.