An apple cake is not the perfect Fall dessert only……..it can be prepared along all the year.
Each home baker has a secret recipe for the “best” apple cake…..
This cake is the best apple cake I can remember.
Super soft, thanks to the dough: infact the recipe calls for pastry choux recipe……but the proportions are different.
I suggest you to try it: served plain, or with a scoop of vanilla ice cream or a dollop of softly whipped cream.
- ½ cup (110 gr.) unsalted butter
- 4 tbs + 1 tsp (60,5 gr.) water
- generous pinch of salt
- 4.5 tsp (14 gr. ) powder milk
- 1 cup + 4.5 tbs (178 gr.) pastry flour
- ½ cup + 2 tbs + 1 tsp (138 gr. ) superfine granulated sugar
- 3 ts (11 gr.) baking powder
- 3 medium whole egg
- 1.5 tbs (20 gr. ) whole fat milk
- 2.5 big golden apples, about 10 oz. each
- zest from 1 lemon
- almond flakes
Heat fan oven to 325 F - 170° C.
Butter and flour a round springform pan 8 inches (20 cm.) and set aside.
In a small bowl combine sugar with baking powder and set aside.
Place water, salt, butter and powder milk in a saucepan over medium heat.
Cook, stirring, until mixture just comes to the boil.
Add all the flour to the butter mixture at once.
Place over low heat and cook, stirring, for 1-2 minutes or until the mixture forms a ball and begins to come away from the side of the saucepan.
Pour the mixture into a stand mixer fitted with paddle attachment.
Add gradually eggs, alternating with sugar mixture.
Then add milk and lemon zest.
Turn off the stand mixer and add an apple, diced, with a wooden spoon.
Slice the remaining apples and decorate the top as you prefer.
Scatter almond flakes and bake for 55 minutes.
Use neutral glaze to brush.