The first thing I do every year after I get back from apple picking is to bake this apple cake as taught me from my nonna Mirella. It’s both an harvest celebration and a way to spend time relishing memories of the time we spent together baking it.
It’s quite moist, so if there is some left I just cover it with a clean dish cloth and leave it on the counter rather than using plastic wrap or foil.
3/4 teaspoon baking powder
3/4 cup all-purpose flour
Pinch of salt
4 large apples suitable for baking (I like cortland and golden but you can experiment with other tart ones)
2 large eggs
1/2 cup sugar
1/2 teaspoon pure vanilla extract
8 tablespoons (1 stick) unsalted butter, melted and cooled
Center a rack in the oven and preheat the oven to 350 degrees F (static).
Generously butter an 8-inch springform pan
Whisk the flour, baking powder, and salt together in small bowl.
Peel the apples, cut them in half and remove the cores. Cut two apples into 1- to 2-inch chunks and 2 apples in thin “half moon” shapes
In a medium bowl, beat the eggs with a whisk until they're foamy.
Pour in the sugar and vanilla and whisk for a minute or so to blend.
Whisk in half the flour and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter.
Fold in the cubed apples, turning the fruit so that it's coated with batter. Scrape the mix into the pan and level it to make it flat. Place the remaining apples on top, I like to start from the centre to create a flower pattern but you can have fun trying out other shapes.
Bake for 45 to 50 minutes, or until the top of the cake is golden brown and a tooth pick inserted deep into the center comes out clean; the cake may pull away from the sides of the pan.
Transfer to a cooling rack and let rest for 5 minutes.
Allow the cake to cool until it is just slightly warm or at room temperature before removing it from the springform.
