Apple Cake (Torta Bolzano)

Ingredients

• 8 tbsp Unsalted butter (Browned, then cooled slightly)
• 1.5 lb Apples (Firm baking apples; peel, quarter, core, and slice about 1/16 inch thick. Do not use more than 1½ pounds before peeling and slicing.)
• 3 Large eggs (At room temperature if possible)
• 0.5 cup Granulated sugar
• 0.5 cup All-purpose flour
• 0.5 cup Whole milk
• 1 tsp Vanilla extract
• 0.5 tsp Baking powder
• 0.5 tsp Fine salt

Steps

1. 1

   Heat the oven to 375°F (190°C). Grease a 9-inch round cake pan and line the bottom with parchment paper. Set the pan on a baking sheet to catch any drips.

2. 2

   Melt the butter in a small saucepan over medium heat. Continue cooking, swirling the pan occasionally, until the milk solids turn golden brown and the butter smells nutty, about 3 to 5 minutes. Remove from the heat and let it cool slightly.

3. 3

   Peel the apples, cut them into quarters, remove the cores, and slice them about 1/16 inch thick. A mandoline makes this faster and more even; keep the slices in a single heap so they do not break apart unnecessarily.

4. 4

   In a large bowl, whisk the eggs and sugar until smooth and slightly thickened. Whisk in the milk and vanilla extract.

5. 5

   Add the flour, baking powder, and salt to the egg mixture. Whisk just until a smooth, thin batter forms; do not overmix.

6. 6

   Whisk the browned butter into the batter until fully incorporated.

7. 7

   Add the thinly sliced apples to the bowl. Gently toss and fold until every slice is coated with batter, taking care not to crush the fruit.

8. 8

   Transfer the apple mixture to the prepared pan and spread it into an even layer. Press the slices down lightly so the batter fills the spaces between them.

9. 9

   Bake until the cake is deeply golden at the edges, the center is set but still slightly custardy, and a knife inserted near the center comes out mostly clean, about 50 to 60 minutes.

10. 10

    Cool the cake in the pan for at least 30 minutes. Run a thin knife around the edge, invert or release the cake, and turn it right side up. Serve at room temperature or chilled.

Notes

The source notes that the cake takes about 2 hours total, including active preparation and cooling. Do not exceed 1½ pounds of apples before peeling and slicing; excess fruit can steam in the oven, producing a gummy cake and soft edges. The cake is best at room temperature, though it may also be served cold. Refrigerate leftovers for up to two days.

Nutrition per serving

• dessert
• cake
• Italian
• baked
• apple
• vegetarian
• make-ahead
• rustic