ITALIAN APPLE CAKE
SERVES 8 PORTIONS
1 1/2 cups all-purpose flour*
3/4 cup sugar
3/4 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. salt
1/2 cup canola oil
1/4 cup water
2 tsp. pure vanilla extract
1 tbsp. white or apple cider vinegar
3 apples, peeled and thinly sliced
Powdered sugar for serving
*For a gluten-free alternative, substitute gluten-free all-purpose flour plus 3/4 tsp. xanthan gum.
NUTRITIONAL VALUES
Calories: 328kcal
Fat: 14g (1g S.Fat)
Carbs: 49.6g
Protein: 2.7g
Sugar: 28.6g
Sodium: 193mg
METHOD
Preheat the oven to 180°C/350°F. Lightly grease a 9- inch round pan and line with parchment paper. Grease again.
In a large mixing bowl, combine the flour, sugar, baking soda, cinnamon, and salt. In a separate bowl, combine the oil, water, vanilla extract, and vinegar. Mix the wet and dry ingredients together with a large spoon until just combined. Avoid overmixing. The batter will be very thick, but as the apples bake, they will release moisture.
Arrange the apples in a circular pattern to cover most of the bottom of the prepared cake pan. Fold in the remaining apples into the batter gently. Carefully spoon the batter into the pan, taking care not to disturb the apple pattern on the bottom. Pat it into the pan evenly with a spatula or your fingertips.
Bake for 40 to 45 minutes, or until the center of the cake is set and the top is lightly browned. Halfway through the baking time, rotate the cake.
Once the cake has cooled, run a knife around the edges to loosen it, then gently unmould it so that the apple design is on top. Remove the parchment paper. Serve dusted with powdered sugar.
In a large mixing bowl, combine the flour, sugar, baking soda, cinnamon, and salt. In a separate bowl, combine the oil, water, vanilla extract, and vinegar. Mix the wet and dry ingredients together with a large spoon until just combined. Avoid overmixing. The batter will be very thick, but as the apples bake, they will release moisture.
Arrange the apples in a circular pattern to cover most of the bottom of the prepared cake pan. Fold in the remaining apples into the batter gently. Carefully spoon the batter into the pan, taking care not to disturb the apple pattern on the bottom. Pat it into the pan evenly with a spatula or your fingertips.
Bake for 40 to 45 minutes, or until the center of the cake is set and the top is lightly browned. Halfway through the baking time, rotate the cake.
Once the cake has cooled, run a knife around the edges to loosen it, then gently unmould it so that the apple design is on top. Remove the parchment paper. Serve dusted with powdered sugar.
