Bolzano Apple Cake

18 years…that’s how long it’s taken me to get to this recipe that I carefully clipped from The NY Times with the best of apple cake intentions. And now I’m kicking myself for all the lost time because this simple little rustic Bolzano Apple Cake is pure perfection! Truly one of my favorite desserts ever! Procrastination is a cruel beast!!

Part of what makes this cake so wonderful is that it comes together quickly and easily with simple ingredients—no mixer needed!

Then of course there’s the fact that it bakes up all golden brown and custard-y with hints of vanilla. Sort of like a clafouti but with more crumb. YUM!!

And we can’t forget to mention all those sweet and tender apples!!

So perfectly seasonal!

So….what are you waiting for?!!!😘

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Bolzano Apple Cake

Makes 6-8 servings

Prep Time: 15 minutes; Bake Time: 50 minutes-1 hour

Ingredients

• 1 stick unsalted butter, plus extra softened butter for greasing the pan

• 2 large eggs

• 1 cup sugar

• 1 vanilla bean

• 4 apples (I used 2 Granny smith and 2 Honey crisp)

• 1/2 cup unbleached, all-purpose flour

• 2 teaspoons baking powder

• Pinch of salt

• ½ cup whole milk, room temperature

• Powdered sugar (optional)

The Recipe

1. Preheat oven to 350ºF. Butter a 9-inch round cake pan and set aside.

2. Melt the butter in a small saucepan and set aside.

3. In a large bowl, use a whisk to beat together the eggs and ½ of the sugar. Then gradually add the remaining ½ cup of sugar, beating until the mixture has thickened and ribbons form when you lift the whisk.

4. Split the vanilla bean down the middle and scrape the seeds into the egg mixture, whisking to combine. Add the pods to the melted butter.

5. Peel the apples, core and cut into thin slices. Set aside.

6. In a small bowl, whisk the flour together with the baking powder and salt. Remove the pod from the butter and whisk the butter into the egg mixture. Now whisk the flour mixture into the egg mixture, alternating with the milk. Add the apples and toss them well, so that each piece is coated with the eggy mixture. Scrape the batter into the prepared baking pan and smooth out the top.

7. Bake for 30 minutes then turn the pan and bake for another 25-30 minutes, until the top is golden brown and the sides have begun to pull away from the pan. Cool for at least 30 minutes, cut into wedges and sprinkle on some powdered sugar for decoration if you like.

Enjoy!

Note: Recipe adapted from The NY Times (2004). I tinkered with ingredients and baked in a different pan.