A wonderful apple cake recipe that’s highly customizable. I lightly adapted Emiko Davies‘ recipe and added thinly slices apples to give the top of the cake a rustic look. Feel free to fold in chopped toasted walnuts in the batter or plump raisins to add texture and a chewy bite to the soft melt-in-your mouth cake.
Recipe adapted from Emiko Davies, Florentine: The True Cuisine of Florence
2 large apples, peeled and sliced 1cm thick
1 small apple sliced thinly with a mandolin slicer for decoration (optional)
Juice and zest of one organic medium lemon
300g (2⅔ cups) spelt flour (or use all-purpose flour)
1 tsp baking powder
Pinch of salt
125g unsalted butter, at room temperature
150g (¾ cup) granulated sugar, plus 2 tablespoons
3 large eggs, at room temperature
150ml (⅔ cup) whole milk, room temperature
1 tsp vanilla extract
1. Pre-heat oven to 350°F/180°C. Butter and flour an 8″ inch (20cm) cake tin and line the bottom with parchment paper.
2. Place the apple slices in a bowl with the lemon juice and 2 extra tablespoons of sugar to reduce browning.
3. In a medium bowl, whisk together the spelt flour, baking powder, and salt. Set aside.
4. In a stand mixer with the paddle attachment on, beat the softened butter and sugar on medium high until pale and creamy for 3 minutes. Add the eggs one at a time and beat very well until you have a thick, pale mixture. Turn the speed to low, gradually add the milk and vanilla extract until incorporated. Using a large spatula, fold in the flour mixture until barely combined then mix in the apple slices.
5. Pour the batter into a cake tin and place the thinly sliced apples all over the surface, overlapping them slightly. Bake at 180°C for 55-60 minutes or until the top is golden brown.
6. Cool down completely before turning it out on a wire rack. Sprinkle with powdered sugar before serving.