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Tuscan apple cake

Heather's picture

Tuscan apple cake (post #65205)


I've made this cake three times and each time the guests asked for the recipe so I thought I'd post it here. I started with the Tuscan Apple Cake with Crackly Meringue from Splendid Table but I didn't like how dark and unattractive the meringue got after over an hour in the oven. I omitted the meringue, sliced the apples into thin wedges and laid them in circles on the top of the batter instead of chopping them and adding to the batter. Then I topped the apples with streusel. We liked it much better, although I don't think you could go wrong with apples in AND on the batter.
My version will follow.

Edited 10/1/2009 7:07 pm by Heather

Heather's picture

(post #65205, reply #1 of 9)

Here's my version--
Tuscan Apple Cake
Makes a 9-inch cake, serving 10 to 12

½ C flour
¼ C brown sugar
3 tablespoons chilled unsalted butter
dash of cinnamon

2 cups (10 ounces) unbleached all-purpose flour
1 1/2 cups (10.5 ounces)
Generous pinch salt
1 1/2 sticks (6 ounces) cold unsalted butter, cut into small pieces
3/4 cup milk
1 teaspoon vanilla
Shredded zest of 1 large lemon
2 large eggs
3 tablespoons unbleached all-purpose flour
1 tablespoon baking powder
2 large apples peeled, cored, and cut into thin slices

Mix the streusel ingredients until crumbly.

Place the rack in center of the oven and preheat to 375°F. Grease and flour a 9-inch springform pan. In a large bowl, with your fingertips, rub together 2 cups flour, the sugar, salt, and butter until crumbly. Remove 1 cup of the crumbs and press them onto bottom of the springform pan and about 1/2-inch up the sides, making a crust about 1/8-inch thick.

Make a well in the remaining crumb mixture. Pour into it the milk, eggs, vanilla, lemon zest, the second measure of flour, and baking powder. With a whisk, blend this mixture thoroughly without incorporating the crumbs. Then with a wooden spoon stir in the crumbs until well blended but still a little lumpy. Scrape the batter into the pan.

Cover the batter with the apple slices, in concentric circles. Sprinkle with the streusel.

Bake 65 to 70 minutes, or until a knife inserted in the center comes out clean. If the streusel is getting too brown, cover loosely with foil.

Remove from oven and cool 30 minutes on a wire rack. Slip off sides of the pan and finish cooling cake. Serve warm. Covered in plastic wrap, the cake holds well at cool room temperature for 2 days. It keeps a week in the refrigerator.

courgette's picture

(post #65205, reply #2 of 9)

Sounds great. I've been thinking it was time for an apple cake.


Heather's picture

(post #65205, reply #3 of 9)

Me too, I'm ready for Fall cooking. hope you like the cake.

SuB's picture

(post #65205, reply #4 of 9)

That sounds really good.  I love apple cake.

Cheers, Sue B.

The older I get, the better I was.

Cheers, Sue B.

The older I get, the better I was.

Heather's picture

(post #65205, reply #5 of 9)

It's a little different with the thin crust. I hope you try it.

Jean's picture

(post #65205, reply #6 of 9)

Unusual mixing method--I'd be inclined to mix the milk, eggs, vanilla, lemon zest, the second measure of flour, and baking powder in a separate bowl before combining with the remaining crumbs. Would that work OK?

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Heather's picture

(post #65205, reply #7 of 9)

Sure, it just dirties another bowl.

What I thought I'd try next time is sprinkling the extra flour and baking powder over the dough, mixing it in very lightly, then adding the wet ingredients in a well. The flour and baking powder tend to clump in the eggs. But maybe that wouldn't distribute the bp as well.

It does work just fine as written.

Wolvie's picture

(post #65205, reply #8 of 9)

i think i will make this over the coming weekend. Thanks for posting. :-)



Heather's picture

(post #65205, reply #9 of 9)

Hey, good to hear from you!