GialloZafferano's Recipe of the Day: Apple Cake

Apple Cake, a traditional homemade dessert, combines plenty of sliced apples with a tender batter scented with cinnamon and lemon zest. The apples are folded in before baking, giving the finished cake its characteristically moist texture. Serve it once it has cooled, with a sprinkle of powdered sugar, for a simple treat to share with family or friends.

INGREDIENTS FOR A 9-INCH (22-CM) DIAMETER CAKE PAN:

• Rennet apple 2 lbs (930 g) - (1.5 lb (700 g) peeled)
• Sugar 1 cup (200 g)
• Type 00 flour 2 ¼ cups (250 g)
• Butter ½ cup (100 g)
• Whole milk ⅔ cup (150 g) - at room temperature
• Eggs 2 - at room temperature
• Lemons 1
• Baking powder 1 tbsp (16 g)
• Cinnamon powder 1 tsp
• Fine salt 1 pinch

FOR SPRINKLING:

• Powdered sugar to taste

1. Melt the butter in the microwave or over a bain-marie, then set it aside. Grate the lemon zest and squeeze the lemon to obtain around 2 tbsp of juice.
2. Halve and core the apples, then peel and quarter them. Slice the quarters down the short side, place them in a bowl and mix them with the lemon juice.
3. Sift the flour with the baking powder. Place the eggs and some of the sugar in a large bowl, then beat with a hand mixer, adding the remaining sugar a little at a time.
4. When the mixture begins to lighten, add a pinch of salt and continue whisking until light and fluffy. Add the melted butter, now at room temperature, followed by the cinnamon and lemon zest.
5. Add the sifted flour and baking powder a spoonful at a time, whisking continuously. Once incorporated, lower the mixer speed and drizzle in the room-temperature milk.
6. Turn off the mixer once the milk is incorporated. Drain the apples in a colander and gently fold them into the batter, mixing from the bottom up.
7. Butter a 9-inch cake pan and sprinkle it with sugar, then pour in the batter using a spatula. Bake in a conventional oven preheated to 350°F for around 55 minutes.
8. If you prefer, extend the cooking time by 10 minutes, covering the surface with aluminum foil so it doesn't burn. Remove the cake from the oven and let it cool completely before removing it from the pan, then dust with powdered sugar and serve.

It's normal for this cake to be very moist, so don't mistake that texture for a problem when checking it. If you can't find a vanilla pod, you can use vanilla extract to flavor the cake instead of cinnamon.