In spite of the fact that I always associate autumn and the holidays with apple pie, cake is and always will be my one true dessert. I’ve made a lot of cake in the past couple years, but I’ve never made a simple apple cake. It’s time for that to change.
This lovely autumn dessert is my tribute to torta di mele, a classic Italian treat that’s decorated with apple slices. The apples are pushed into the batter from the top, which creates a lovely pattern.
- 1 3/4 cups (210 g) unbleached, all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- Juice and zest of 1 large lemon
- 3/4 cup + 2 tablespoons non-dairy milk of choice
- 1/4 cup olive oil or another vegetable oil
- 2/3 cup cane sugar
- 1 1/2 teaspoons vanilla extract
- 1 large (or 2 small) apples of choice, peeled and cut into thin slices
- confectioners sugar, for decorating (optional)
HOW TO PREPARE
Preheat your oven to 350F. Lightly oil or coat an 8-inch round baking dish with vegan butter.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. In another large mixing bowl, combine the lemon juice and non-dairy milk. Let them sit for a minute, then stir in the oil, sugar, and vanilla. Mix well, then pour these wet ingredients into the dry ingredients. Add the lemon zest. Fold the batter together until it’s fully mixed (some small lumps are fine).
Pour the batter into your baking dish. Decorate the top by pushing your thin apple slices down into it, in a pattern that suits you. Bake for 40-50 minutes, or until the top is puffy and golden and a toothpick inserted into the cake emerges clean. Allow the cake to cool before cutting into slices and serving. If you like, you can dust the top with confectioners sugar.
Source: The Full Helping