This month a cake that will tempt you beyond all self-control from Silvia Todesco – a step by step guide to Italian deliciousness. Please head over to Italian Goodness to delve into Silvia’s extensive archive of authentic and easy follow recipes.
Fluffy apple coffee cake: irresistible!
A good rule for being confident in cooking is using fresh and seasonal ingredients: this little trick significantly increases the probability of obtaining a great result (see reason #8 of ‘The 10 Funny (but true) reasons why you are a disastrous cook’). And since apple season is just around the corner (see this very useful chart for year 2019), I would love to share with you another precious family recipe that makes the most of all these delicious apples, and is guaranteed to amaze your family or guests.
This scrumptious apple coffee cake is almost totally made out of apples (about 2 or more pounds of apples for a 9″ round pan) and few other ingredients. It takes about an hour to be prepared. Most of that time is the tedious work of peeling and cutting the apples. With the use of a food processor the dough will be ready in the blink of an eye! As for the taste, this fluffy, moist, fragrant pie is perfectly suited for a tea/coffee snack, or considering the strange similarity to “brioches“, Italians opt for it as a perfect sweet and “light” breakfast, or, sided by a warm custard and sprinkled with sliced almonds could also be served as a fancy dessert.
Ingredients for a 9″ round pan
- about 4-5 apples (better if Golden Apples) – 4-5 mele Golden
- 1 stick plus 1 tbs. warm unsalted butter (9 tbs.) – 130 gr. burro
- 2 eggs – 2 uova
- 1 yolk – 1 tuorlo
- 1 and 1/2 cups all purpose flour – 200 gr. farina
- 2 Tbs. baking powder – 1 bustina di lievito per dolci
- 2/3 cup sugar – 150 gr. zucchero
- 2 tsp. almond (or orange) extract – 2 cucchiaini aroma alla mandorla o arancia
- juice of 1 lemon (to prevent apple slices from browning/oxidizing) – il succo di un limone
- 3 Tbs. warm milk – tre cucchiai di latte tiepido
- 1 pinch of sea salt – 1 pizzico di sale
about 2-3 Tbs. apricot preserves – 2-3 cucchiai circa di marmellata di albicocche
(To assemble the cake use a springform cake pan) – meglio usare una tortiera a cerniera
optional: almond slices or powdered sugar to decorate – facoltativi delle mandorle a lamelle o zucchero a velo per decorare
Remove the butter and the eggs from the fridge at least 20 minutes before making the cake. You need those at room temperature. Butter the pan and sprinkle with flour (or breadcrumbs). Peel the apples, cut them in two, remove the core and slice three of them in thin slices and cut the rest in small cubes (just to be sure about the proportions between slices and cubes, I usually arrange the apples slices in the bottom of the pan, and when it looks totally covered I start cutting cubes instead).
Move the sliced apples into a colander and cover them with lemon juice, to prevent them from oxidizing.
Put the apple cubes and add 2 tbs. of butter in small pan and cook them at medium heat for about 5-8 minutes, until they become golden, stirring sometimes.
Pre-heat the oven at 365 F (180 C.).
In the mean time you are cooking the apple’s cubes, in your food processor combine, in order:
a) the remaining butter (should be 7 tbs.) with the sugar and a pinch of sea salt;
b) then the 2 eggs and 1 yolk plus the flavoring you picked (almond or orange);
c) next add the flour sifted with 2 Tbs. of baking powder;
d) finally, add three Tbs. of warm milk (not too hot! you don’t want to mess up the rising process and/or cook the dough’s eggs!) that will make the dough liquid enough to be poured in the pan.
Now that the dough is ready, pour a thin layer of it on the bottom of the pan (just enough to not let free spot).
Then, spread out evenly the cooled off apple’s cubes.
Cover the cubes with all the remaining dough and dry the apple slices very well with a paper towel.
Decorate the cake arranging neatly the apple slices and few apricot preserve flakes.
Bake the cake for abut 50 minutes making sure the cake doesn’t burn on top. The right way to make sure your cake is ready is pinching it in the middle with a teeth stick. If the stick come out of the cake dirty with dough it means the cake it’s not ready (so cover the top of it with an aluminum foil and cook it for few more minutes). Before to eat the cake, good rule (according to my mom) is to allow the cake to cool on the inside. On the opposite side, I love eating it still warm!!! To not ruin the estethic of the cake, though, better taking it out of the spring pan only when it is completely cooled off.
By the way, whatever you decide to serve it, I highly recommend to sprinkle it with almond slices or (and this options suits better kids tastes) dust with powdered sugar. The apotheosis would be serving it with few tbs. of warm custard aside, but I understand that would mean more work!
LEARNT IT, MADE IT, LOVED IT!
Tips: Be very careful with this cake: it could be really addictive! At my house, when I make it, it lasts no more than 24 hours! I’m warning you just because even if the fluffy consistency of the cake could lure you to think that it is a light one, well, considering the amount of butter in it, don’t yield to temptation of more than two slices in a row ;-).
©Silvia Todesco 2016
My thanks to Silvia and it would be great if you would share your feedback and the post for others to enjoy and subscribe to Italian Goodness if you would like to receive a new recipe each week for free.
About Silvia Todesco
I’m Silvia, I come from Veneto Region (from Bassano del Grappa precisely, one hour by car far from Venice), and I moved to Iowa in 2011, because of my husband’s job necessities.
I’ve grown up watching my great-grandmother, my grandmother, and my mother cooking for my family every day, searching carefully for ingredients and preparing fresh food. That was their way to show us how much they cared (and care) about us, and to carry on a tradition. I cannot recall a festivity without relatives everywhere and tons of delicious food to eat!
But my way was different I graduated with honors at the University of Law of Padua, and (obviously) I became a lawyer. As a professional, I used to work 14 hours a day, and, of course, the time I could dedicate to my family (and cooking) was almost none.
Then fate brought us here, and finally I’ve found myself. All my background came up, and I realized that taking care of my family is the most satisfying job I could do, especially because it entails cooking healthy and good food!
So I started to practice what I learned when I was young, and surprised myself in making all those meals that characterized my youth.
Integration in a new society is not easy, but it was nice for us to discover how much Italians are loved abroad! And since every new person we have met asked me if I was a good cook, and told me that they love Italian food, well, I decided to share my Italian cooking culture and recipes with you!
Of course, you won’t need to be an expert to follow my recipes! What I’m writing about is our daily menus- recipes made with simple and few ingredients, most of the time cheap and healthy (because the food is not processed).
Plus, considering my passion for cooking, I will also share with you new recipe I discovered in magazines, websites, or shared by friends, and in this case I will always describe you the origin of my posts objects.
In addition, I promise not only to write about Italian food, but especially to give suggestions related to where and how to find the right ingredients and tools you will need. I really hope that you will enjoy my tips!
Connect to Silvia
You can find all the recipes for a four course Italian meal in this file and also Silvia’s monthly posts. https://smorgasbordinvitation.wordpress.com/italian-cookery-with-silvia-todesco/
Thanks again for dropping by and as always your feedback and sharing of the post is very welcome… Sally.