Imagine a warm, fragrant slice of heaven that transports you straight to the rustic kitchens of Italy with just one bite. The Torta di Mele e Cannella (Apple and Cinnamon Cake) is not just a dessert—it's a culinary love story that combines the comforting sweetness of ripe apples with the warm, spicy embrace of cinnamon. Whether you're a baking novice or a seasoned pastry chef, this recipe promises to transform your kitchen into a Mediterranean paradise, filling your home with an irresistible aroma that will have everyone asking, "What are you cooking?"
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 3 large apples, peeled and sliced
- 1 cup sugar
- 2 large eggs
- 1/2 cup melted butter
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- In a large mixing bowl, peel and slice the 3 large apples. You can use any variety you prefer, such as Granny Smith for tartness or Fuji for sweetness.
- In another bowl, combine 1 cup of sugar and 2 large eggs. Whisk them together until the mixture is light and fluffy.
- Slowly add 1/2 cup of melted butter to the egg and sugar mixture, stirring continuously to ensure it incorporates well.
- In a separate bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of cinnamon, and 1/4 teaspoon of salt.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Be careful not to overmix, as this can affect the texture of the cake.
- Once the batter is ready, fold in the sliced apples, ensuring they are evenly distributed throughout the mixture.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the torta from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Before serving, dust the top of the torta with powdered sugar for an elegant finish.
- Slice the torta di mele e cannella into 8 servings and enjoy it warm or at room temperature, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips
- Apple Selection Matters: Choose firm, slightly tart apples like Granny Smith or Honeycrisp for the best texture and flavor balance.
- Room Temperature Ingredients: Ensure eggs and butter are at room temperature for a smoother, more consistent batter.
- Don't Overmix: Gently fold ingredients to maintain a light, tender cake texture. Overmixing can lead to a dense, tough result.
- Check for Doneness: Use the toothpick test—if it comes out clean with just a few moist crumbs, your cake is perfectly baked.
- Cooling is Crucial: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to prevent soggy bottoms.
- Serving Suggestions: Dust with powdered sugar just before serving, and consider pairing with vanilla gelato or whipped cream for an extra indulgent experience.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 75mg
