Ciambella Di Mele (Italian Apple Cake)
It’s so tasty and soft in the inside and topped with crispy apples. So yummy, you’re going to love it.
Materials
Cake Batter
- 4 large eggs
- 1 ½ cup granulated sugar or less if preferred
- 1 cup extra virgin olive oil or neutral oil
- 3 cups all purpose flour, sifted
- 2 tsp baking powder
- 2½ tsp vanilla extract
- ½ cup freshly squeezed orange juice
- ½ tsp Powdered sugar for dusting
Apples and Filling
- 2 large or 4 small honey crisp apples, peeled and cored I add the sugar to the apples last minute so they don’t release too much liquid.
- 4-5 tbsp granulated sugar
- 4-5 tbsp brown sugar
- 2 tsp cinnamon
Instructions
- Preheat oven to 350°F. Grease and lightly flour a tube pan.
- In a large bowl, whisk together the flour and baking powder.
- In another bowl, beat the eggs with an electric mixer while slowly adding the sugar. Mix in the oil and vanilla until smooth.
- Add the wet mixture to the dry ingredients using a wooden spoon, along with the orange juice. Stir until the batter is smooth
- Thinly slice one apple. Pour half the batter into the pan and arrange the apple slices on top in a diagonal pattern. Sprinkle with half the sugar–cinnamon mixture.
- Slice the second apple and toss the slices with the remaining sugar mixture. Pour the rest of the batter into the pan and top with the coated apples, pressing them gently into the batter.
- Bake on the middle rack for 55–60 minutes, adjusting for your oven. (I moved it down one rack for the last 15 minutes and baked for 55 minutes total.)
- Cool in the pan for 15 minutes, then invert onto a plate. Dust with powdered sugar before serving.
Notes
The cake may stick slightly due to the apple juices. Run a knife around the edges and centre tube before unmoulding!
Soft inside, crisp apples on top—absolutely delicious! Enjoy!
