Torta Di Mele Al Burro
(Buttery Apple Cake)
Source: Savoring Italy by Michele Scicolone

  • 1 stick unsalted butter
  • 3 Apples (Golden Delicious if possible) peeled, cored, and cut into slices 1/4 inch thick
  • 2/3 cup all-purpose flour
  • 1 teaspoon baking powder
  • 2 whole eggs, plus 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar
  • 1 teaspoon grated lemon zest
  • confectioners sugar for garnish

Construction: Preheat oven to 375 degrees. Generously butter a 9-inch round cake pan. Melt the 1/3 the stick of butter in the frying pan, add the apple slices, and cook, stirring occasionally, until the apples are tender, about 10 minutes. Remove from the heat and let cool for 10 minutes.

Melt the balance of the stick of butter and set aside.

In a small bowl stir together the flour, baking powder, and lemon zest.

In a large bowl beat the whole eggs and egg yolk until blended. Add the melted butter, the vanilla, and the granulated sugar. Stir in the flour mixture and the apples. Spoon into the prepared pan, smoothing the top. Bake until the cake is browned, 30 to 35 minutes. Transfer to a wire rack and let cool in the pan for 5 minutes. Invert the cake onto a plate and lift off the pan, then invert the cake again onto the rack and let cool completely.

Just before serving place confectioners sugar in a small sieve and dust the top of the cake.