I love this apple cake; I can even say it is my favorite. The first time I tried it was at my aunt’s house in Lima, and I instantly fell in love with it. Since that day, I started the tradition of making it in my own house (as often as possible, by the way!). The flavor is very delicate and the apples give a nice touch of tartness. The problem, however, is that you cannot stop eating it.
This recipe is easy, delicious, and particularly versatile. It can be served for brunch, as a dessert, or alongside the mid-afternoon coffee. A big plus is that, because of how subtle it is, you can also change the flavor by using different accompaniments. For example, if you want it sweeter, caramel ice cream is a good choice; and if you prefer sour flavors, lemon or raspberry sorbet are perfect. In case you want to conserve the simplicity of this cake, vanilla ice cream is the best option.
There is one tip to keep in mind: choosing the appropriate apples is a must. If you use just any kind of apple you will probably not get the ideal texture. Baked tart apples, on the other hand, form a puree that gives this cake its unique and delicious creamy texture, while also providing the acid touch that combines perfectly with the sweetness of the dough.
- 8-10 tart apples, peeled and sliced (the apples have to cover a rectangular pyrex)
- 2 cups sugar
- Ground cinnamon
- 1 ½ cup enriched flour
- 1 cup melted butter
- 3 eggs
- ½ cup of fresh milk
- Preheat the oven to 350°F.
- Put the apples in a rectangular pyrex and sprinkle with 1 cup sugar and ground cinnamon. Mix with a spoon until the apples are completely covered.
- In a bowl sift the flour and pour the remaining sugar, stir. Add the butter, eggs, fresh milk, and beat with a whisk until everything is mixed.
- Pour the mixture over the apples and, with a tablespoon, move the apples to let the mixture get through them.
- Baked for 50 minutes.
- Let it rest for 2 hour before you serve it.