This Tuscan cake makes the house smell so divine while it bakes.
This recipe courtesy of Williams-Sonoma.
Adapted from Williams-Sonoma Savoring Series, Savoring Tuscany, by Lori De Mori (Time-Life Books, 2001).
- 2 large Golden Delicious apples
- Juice of 1/2 lemon
- 3 eggs
- 1 1/2 cups sugar, plus more for dusting
- 8 tablespoons (1 stick) unsalted butter, melted
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup cake flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1 teaspoon grated lemon zest
- 1/3 cup raisins, soaked in warm water for 30 minutes
- 1/4 cup pine nuts
- 1 Preheat an oven to 375°F. Lightly butter a 10-inch springform pan, then dust with flour, tapping out the excess.
- 2 Peel the apples, halve and core them, and then slice thinly. Place in a bowl and toss with the lemon juice to prevent discoloration. Set aside.
- 3 In a bowl, whisk together the eggs and the 1 1/2 cups sugar until creamy. Stir in the butter, milk and vanilla. Sift the flour into a separate bowl and stir in the baking powder, salt and lemon zest. Using a wooden spoon, gradually incorporate the egg mixture. Drain the raisins and add to the batter along with the pine nuts. Pour the batter into the prepared pan. Arrange the apple slices in concentric circles over the surface.
- 4 Bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Transfer the pan to a wire rack and let cool completely, then release the pan sides and slide the cake onto a serving plate. Dust the top of the cake with sugar. Cut into wedges to serve.