Italian Style Washington Apple Cake

The Foodies' KitchenFebruary 13, 2025

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

One of the best scents you can have in your kitchen is the warm aroma of baking apples, butter, and sugar. The buttery batter with tender fruit, and the first delicious bite that brings comfort and joy. This Italian Style Washington Apple Cake is a simple yet elegant dessert, showcasing the natural tartness of fresh Granny Smith apples balanced by a buttery, slightly sweet cake base.

Whether you serve it with a dusting of powdered sugar, a dollop of whipped cream, or a drizzle of honey, this cake is perfect for cozy afternoons, brunch gatherings, or a light dessert after dinner.

Why Washington Granny Smith Apples? Granny Smith apples are crisp, tart, and hold their shape beautifully when baked. Their natural acidity enhances the cake’s flavor, preventing it from becoming overly sweet while adding a fresh, fruity contrast to the soft crumb.

Helga & Kitty

Italian Style Washington Apple Cake

Yields 8 servings

Ingredients, for the cake:
5 Granny Smith Washington Apples (2 lb)
juice of half of a lemon
½ cup butter, room temperature
½ cup sugar (50g)
2 fresh eggs
2 teaspoons of vanilla
1 ½ cup all-purpose flour (180 grams)
4 teaspoon baking powder
1 pinch of salt

Ingredients, for the topping:
¼ cup unsalted butter (50 gr)
¼ cup sugar (50 gr)
¼ teaspoon of cinnamon

Directions:

Preheat your oven at 350ºF. Prepare an 8-inch spring form pan with parchment paper at the bottom. Grease and flour the pan.
To prepare the cake batter: Cream the butter and sugar, add the eggs, mixing well after each addition, finishing off with the vanilla.
In a separate bowl, mix the flour, baking powder, salt and add it to the egg mixture. Pour the batter into the pan and spread evenly.
Peel and cut the apples into large chunks and mix with lemon juice so they don’t get brown.
Place the apples on top of the batter, gently pushing them down into the mix.
For the topping: Melt the remaining butter until golden brown and add the sugar. Pour over the apples and bake the cake for one hour or until a cake tester comes out clean.
Let the cake cool down for 10 minutes, with a spatula, carefully detach the apples and the cake from the sides of the pan, remove the ring and place the cake on the serving dish.
Serve warm or at room temperature.

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