Buttery Italian Apple Torte! This light single layer cake is filled with apple slices that have been cooked in butter.
- 1/2 cup (8 Tbsp, 1 stick, 4 oz or 125 g) plus 1 Tbsp of unsalted butter
- 3 Fuji, Jonagold, or Golden Delicious apples, peeled, cored, and cut into slices 1/4 inch (6 mm) thick
- 2/3 cup (3 1/2 oz or 105 g) all-purpose flour
- 1/2 teaspoon baking powder (See How to Tell if Your Baking Powder is Still Good)
- 1/2 teaspoon salt
- 2 large eggs, plus 1 egg yolk
- 1 teaspoon vanilla extract
- 3/4 cup (6 oz or 185 g) granulated sugar
- 1/2 teaspoon grated lemon zest
1 Preheat oven and prep cake pan: Preheat an oven to 375°F (190°C). Generously butter an 8 or 9-inch (23 cm) round cake pan with 2 inch (5 cm) sides. Line the bottom of the pan with parchment paper and butter the top of it as well.
2 Cook the apple slices: Melt the butter in the microwave or on the stovetop. Pour 6 Tbsp (3 fl oz or 90 ml) of it into a small bowl or cup and set aside.
Add the apple slices and the remaining butter to a large frying pan and cook on medium low heat, stirring occasionally, until the apples are tender, about 10 minutes. Remove from the heat.
3 Make the batter: In a small bowl, stir together the flour, baking powder, and salt. In a large bowl, beat the whole eggs and egg yolk until blended.
Add the 6 Tbsp of melted butter, the vanilla, the granulated sugar, and the lemon zest.
Stir in the flour mixture and the apples.
4 Spoon batter into the prepared pan, smoothing the top.
5 Bake: Bake at 375°F 30-35 minutes. The cake is done when it is browned, and when you press into the top, it bounces back. After about 20 minutes of baking or so, if the top is getting well browned, tent the cake with aluminum foil.
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.