Nothing describes this cake better than what the article has to say about it- “At first glance this may seem like a huge ratio of apple to dough; you’re going to be tempted to cut down on the apples. Don’t! They magically meld into the batter, and you’ll love the result. The top half of the cake is chock full of tender apples that float over sweet, moist cake. This is a deceptively simple recipe that yields exceptional results.”
Rustic Tuscan Apple Cake, aka Torta di mele
• 2/3 cup plus 1 tablespoon sugar
• 2 large eggs
• 1¾ cups all-purpose flour, plus more for the pan
• ½ cup heavy cream
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• Grated zest of 1 lemon (about 3 teaspoons)
• 4 small apples (about 2 pounds)
• 2 tablespoons unsalted butter, plus more for the pan
Preheat oven to 350 degrees F. Spray an 8-inch round cake pan with nonstick spray. In a large bowl, whisk 2/3 cup sugar and the eggs until creamy and light yellow. Beat in the flour, cream, baking powder, baking soda and lemon zest. Pour batter into the prepared pan.
Peel and core the apples. Dice one and sprinkle it over the batter. Cut the remaining apples into thin slices and spread them in a neat pattern over the diced apples in the pan. Scatter thin pats of butter over the apples and sprinkle with the remaining 1 tablespoon sugar. Bake for about 50 minutes, until dark golden and a toothpick inserted in the center comes out clean.