Torta de Mele - Tuscan Apple Cake

A perfectly gorgeous apple cake with bits of apple swirled into the whipped batter and a cloche of apple slices swirling about the top of the cake ... dense and moist when it comes from the oven, with the most heavenly aroma of apple and vanilla sugar. It is a treat!

I haven't been baking sweets much lately. I'm staying away from sugar and carbs these days, as best I can. BUT ... there's always a but, isn't there ? Our little church had a breakfast sponsored by the men's and women's groups and baked goods were requested. Here's my thought. I can bake a cake, share with a raft of friends, and have just a wee slice. The rest is gobbled by my friends and there is nothing left to tempt me later in the day. A good strategy, I think.

This is an 8-inch torte made with 5 apples and a small batch of batter. The springform pan is perfect, as it has high sides that let you stack that top layer of apples and keep the design without any slippage. If one lines the bottom of the springform with parchment paper, one can slide the pan's bottom right off the cake and place a pretty plate underneath.

Here's the recipe:

Torta de Mele

Ingredients:

1 1/3 c. all purpose flour

2 tsp. baking powder

1 tsp. baking soda

2/3 c. sugar

2 eggs

zest of one lemon

1/2 c. whole milk

4-5 apples, peeled, cored - 1 cut into small dice, 3-4 cut into slices

1 packet vanilla sugar or 1 tbsp sugar

cinnamon for sprinkling

Making the Cake:

1. Butter an 8-inch springform pan. Line the bottom with parchment paper and flour the sides of the pan. Set aside. Preheat oven to 350 degrees F.

2. Place the flour, baking powder, and baking soda in a measuring cup and whisk to combine. Set aside.

3. Place the eggs and sugar in a large mixing bowl and whip until light yellow and frothy.

4. Add the lemon zest and one squeeze of lemon juice. 

5. Add the dry ingredients and milk, alternating between additions and stirring to make a smooth batter.

6. Turn in one apple that has been diced into small cubes. Stir to incorporate.

7. Turn the batter into the prepared pan. Slice the other 4 apples and place in a swirl all around the top of the batter.

8. Cut the butter measure into small cubes and do the top of the apples with the butter. Sprinkle one small envelope of vanilla sugar all over the apples and butter. Sprinkle on a bit of cinnamon (not too much!).

9. Bake in the center of the preheated oven for about 75 minutes. Test the center of the cake with a cake tester to judge. The torta de mele will be golden brown on top and the cake sides with be browned.

10. Cool the cake for 10 to 15 minutes before loosening the springform rim.

11. Let the cake cool and then slide it to a pretty platter.

12. Once the cake is cool, cover it loosely to keep the apples moist. Serve with a hot cup of coffee or tea ... heaven !