Torta di Mele: Italian Apple Cake
I found this recipe on Angela's blog, it looked so simple and beautiful and I had a lonely bottle of Sambuca, so why not? I always have room for another apple cake in my repetoire.
Angela found this recipe while visiting a farm in Italy, and asked the innkeeper for the recipe since she liked the cake so much.
I guess this kicks off fall here in New Jersey. Apples and squash were the stars at the farmers' markets this weekend.
Why do I have a bottle of Sambuca in the cabinet anyway?
I used to like a shot in my coffee after dinner. It was hiding in the back of the vodka and gin, and I forgot how much flavor this stuff has. It made the cake taste wonderful. The anise flavor really worked with the apples. Don't skip it in the recipe.
Torta di Mele (courtesy of Angela's Food Love):
1/2 cup vegetable oil
1/2 cup sugar + three tablespoons
1 cup flour
1 ounce Sambuca
1 heaping teaspoon baking powder
3 tart Granny Smith apples
Preheat oven to 325 degrees. Peel and core the apples and cut them into thin slices. Set the apple slices aside. Combine all other ingredients in a large bowl and stir with a fork until smooth.
Butter and flour a 9-inch springform baking pan.
Pour batter into pan, and fan apples over the batter, overlapping them tightly.
Bake for 50-55 minutes. Cool to room temperature. Sprinkle powdered sugar on top and serve.
This is not a sweet cake, more of a breakfast type of cake, and delicious served with vanilla ice cream on the side.