Archives for October 2011

Tuscan Apple Cake

Here’s another apple dessert I want to share – it’s a quick, simple recipe that makes good use of fall’s apple bounty.

I did make apple pie recently, but while I was browsing through some new cookbooks the cover image of a rustic apple cake on one of them – Dolci: Italy’s Sweets – drew me in right away. Of course I tinkered a little bit; I adjusted ingredients because I wanted to make a square cake in a larger pan (rather than the 8-inch round cake in the book) and added pine nuts for a more “Tuscan” flavor profile.

Surprisingly, the baking time for my cake is much less than the book’s recipe – 45 minutes rather than 75 minutes – even though I increased the volume of some ingredients. I’m not sure how to account for that except that to think maybe there was a typo in the original. An hour and 10 minutes would have way overbaked the cake.

This cake keeps very well for a few days covered on the kitchen counter, and I think it’s even better enjoyed on the second day along with morning tea or coffee.

Tuscan Apple Cake

Adapted from a recipe in Dolci: Italy's Sweets by Francine Segan


  • 1/4 cup melted butter
  • 3 eggs
  • 1/2 cup sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons fresh lemon zest (about 2 small lemons)
  • 1 cup whole milk
  • 3 Granny Smith apples, peeled and cored; one diced into chunks the other 2 thinly sliced
  • 2 tablespoons pine nuts
  • 2 tablespoons coarse sugar, such as turbinado


  1. Heat the oven to 350 degrees.
  2. Line a 9-inch square baking pan with two strips of parchment paper so that the paper overhangs by a few inches all around - this will make the cake easy to remove for slicing later. You can skip the paper step if you want to cut and serve the cake right out of the pan. You can also use a 9-inch springform pan if you don't have a square one that size.
  3. Brush the lined pan or the unlined springform pan with some of the melted butter to coat all sides.
  4. Beat the eggs and sugar in the bowl of a standing mixer on medium-high speed, until the eggs become thick, pale and creamy. Combine the flour, baking powder, baking soda, salt and lemon zest in a bowl.
  5. Lower the mixer speed to stir in the flour mixture in two additions, alternating with the milk.
  6. Scrape half the batter into the pan and scatter the diced apple over. Add the rest of the batter and arrange the sliced apples on top. Drizzle the remaining butter over the top of the cake and sprinkle evenly with the pine nuts and coarse sugar.
  7. Bake about 45 minutes, until the cake is golden brown and the center is firm when touched with a fingertip. Cool slightly before removing from the pan. Serve warm or at room temperature.