Requests to my kitchen come in various forms. Some are subtle suggestions of a newspaper article folded and placed alongside my morning coffee. This is one of those recipes. . .
Saturday morning I found this WSJ recipe neatly placed on top of my reading pile next to a large bowl of apples. Those that know me know that I love Italian deserts - not to sweet and perfect any time of the day with coffee. This apple cake fits the bill perfectly. A few apples, a little flour, sugar and eggs and you are ready to go. Notice that this is rather low fat-- only 2 tablespoons of butter for the top with apples!
I didn’t have whole milk in the house and with no butter in the batter, I worried that the cake would be flat so I used some full fat greek yogurt. The results were great.
I topped with some powdered sugar at serving. You might also consider some cinnamon sugar or other favorite spices for your apples.
Rustic Tuscan Apple Cake Recipe from
Serves : 8-10 Prep Time: 15 min Cook Time: 60 min
2 tablespoons unsalted butter, plus more for the pan
1¾ cups all-purpose flour, plus more for the pan
2/3 cup plus 1 tablespoon sugar
2 extra large eggs
½ cup whole milk ( or 3 tablespoons Plain Greek yogurt with skim milk to make ½ cup)
2 teaspoons baking powder
1 teaspoon baking soda
Grated zest of 1 lemon
4 small apples
Preheat oven to 350 degrees. Butter and flour an 8-inch round spring form cake pan. In a large bowl, using a whisk or an electric mixer beat the 2/3 cup sugar and the eggs until creamy and light yellow. Beat in the flour, milk/yogurt, baking powder, baking soda and lemon zest. Pour batter into the prepared pan.
Peel and core the apples. Dice one and sprinkle it over the batter. Cut the remaining apples into thin slices and spread them in a neat pattern over the diced apples in the pan. Scatter thin pats of butter over the apples and sprinkle with the remaining 1 tablespoon sugar. Bake for about 60 minutes, until dark golden and a toothpick inserted in the center comes out clean
From Wall Street Journal 9/24/2011