Bolzano Apple Cake

Ingredients

Serves 8

¾ cup / 125 gr sugar

1 egg yolk

1 egg

1 teaspoon vanilla extract

⅓ cup / 75 gr butter, melted and cooled

⅓ cup milk (your choice of milk)

½ cup / 55 gr flour (I used whole wheat flour)

1 teaspoon baking powder

4 Granny Smith apples

Directions

Preheat the oven to 350°F (175°C) and place a rack in the middle.

Line an 8-inch round baking pan (I used a springform pan) with parchment paper. Set aside.

In a medium bowl beat together sugar, egg yolk, egg, and vanilla extract using a hand-held mixer (or a stand mixer with the whisk attachment). Continue to beat until pale and fluffy — it should form a ribbon when dropped from a spoon.

Add cooled melted butter and mix well. Add milk, flour, and baking powder and mix until fully incorporated and no lumps remain.

Peel apples and slice them thin. I used the food processor with the round slicing blade attached, to speed up the process. But you can also use a mandoline slicer or do it by hand.

Incorporate apples in the batter using a wooden spoon or a spatula.

Scrape the batter into the prepared pan and level it with a spatula.

Bake for 25 minutes, then rotate the pan and bake for further 25 minutes, until the cake pulls away from the pan and is nicely browned on top. A thin-bladed knife inserted into the center of the cake will come out clean when it is done.

Let cool for 30 minutes before unmolding. Serve!