ThisTuscan apple cake is wonderful when fresh, crisp apples arrive in the fall. Typically Tuscan, it is not too sweet and not too moist and perfect with espresso or Vin Santo.
by volume by weight
2 cups all purpose flour 240 grams all purpose flour
1½ teaspoons cinnamon 3 grams cinnamon
1 teaspoon salt 4 grams salt
3/4 cup melted butter 168 grams melted butter
1 teaspoon lemon zest 2 grams lemon zest
2 teaspoons lemon juice 10 grams lemon juice
1 cup sugar 198 grams sugar
1 cup brown sugar 198 grams brown sugar
4 large eggs 272 grams eggs
4 tablespoons Vin Santo 60 grams Vin Santo
2 tart apples 200 grams apples
Heat the oven to 350F and line the bottom of a 10 inch cake pan with parchment. Peel and core the apples and chop into 1/2″ pieces.
Mix the melted butter with the sugar, brown sugar, lemon zest, and lemon juice until smooth. Add the eggs one at a time and mix well after adding each one. Stir in the Vin Santo.
Whisk the flour, cinnamon, and salt together and then add to the butter and sugar mixture. Mix just to combine.
Add the apple pieces and stir just to incorporate.
Transfer the batter to the pan and bake approximately one hour until the top springs back when lightly touched.
Let the apple cake cool in the pan for 15 minutes and then remove it from the pan and finish cooling on a rack. Dust the top lightly with powdered sugar if desired.
This cake would be delicious with the addition of toasted, chopped nuts. Walnuts, almonds, or pecans would be perfect choices. A teaspoon or two of cinnamon would also add a nice flavor to the cake.
If you would like to make the top of the cake a bit more decorative, fan thinly sliced apple pieces to cover the top of the batter and sprinkle lightly with sugar.