Bolzano Apple Cake
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1stick butter (4 ounces), plus more for greasing pan
- ½cup flour, plus more for pan
- 2eggs
- 1cup sugar
- 1vanilla bean
- 1¼pounds (3 to 4 small to medium) Granny Smith apples
- 2teaspoons baking powder
- ½cup milk at room temperature
- Powdered sugar
Nutritional analysis per serving (8 servings)
302 calories; 13 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 44 grams carbohydrates; 2 grams dietary fiber; 34 grams sugars; 3 grams protein; 115 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 375 degrees. Line 8-inch square pan with foil, then smear with thick layer of butter. Dust with flour; turn pan over and tap lightly to remove excess flour.
- Step 2
Melt butter in small saucepan. Set aside. Beat together eggs and half the sugar in a bowl. Continue to beat while slowly adding remaining sugar until thick; it should form a ribbon when dropped from a spoon.
- Step 3
Split vanilla bean in two lengthwise. Scrape seeds into egg-sugar batter and add pod to melted butter.
- Step 4
Peel, quarter and core apples, then trim ends and slice thinly.
- Step 5
Remove vanilla pod from butter and stir butter into egg-sugar batter. Combine ½ cup flour and baking powder, then stir it into batter alternately with milk. Stir in apples, coating every piece with batter. Pour batter into pan, using fingers to pat top evenly.
- Step 6
Bake for 25 minutes, then rotate pan; bake for about 25 minutes more, until cake pulls away from pan and is brown on top; a thin-bladed knife inserted into center will come out clean when it is done. Cool 30 minutes, then cut lengthwise and sprinkle slices with powdered sugar.
Private Notes
Comments
Is the picture how the cake comes out as a whole? Or a slice of it? The picture almost looks like a tart with a line of custard down the middle of it. More like a boat with a filling?
I've made this cake many times. I bake it in a round spring form pan. If the pan leaks, I add a layer of tin foil under the pan & cook it all on a cookie sheet. If the apples layer up to over 2 inches in the pan, extend the cooking time. Pros: assembles in 20 minutes; no electric mixer needed; can serve it right off the spring from pan base; powder sugar optional; easy to transport; guest think I'm a genius Cons: there's never any left over.
Reduce sugar to 3/4c
Still a great recipe all these years later. Agree with others about reducing sugar to 1/2 or even 1/3 cup. Line pan with parchment, and you can skip the mess of buttering and flouring the aluminum foil. Known in our house as Custardy Apple Cake
Split batter into 2 4x8 loaf pans, lined them with parchment paper instead of tin foil. Needed only ~45 minutes until done. Reduced sugar a touch; sliced apples thinly on box grater long edge. Taste Fantastic. However.... I have lived in both Bozen ("Bolzano") and in the (north) Tirol (near Innsbruck): I have NEVER seen anything like this cake. I can't imagine it being a 'peasant cake', especially since it's sugar based. Peasants use(d) traditionally honey and hazelnuts as sweeteners.
Wow. Delicious! Seckel pears are in season here so used those instead of apples and it was glorious! Only change was reduced sugar to 2/3 cup but with these sweet pears I think next time I would do 1/2 cup. Needed nothing else. Very Dutch baby like