This cake is a riff on my Nonna Maria’s Apple Cake. It’s a simple, rustic recipe to which I’ve added a splash of Sambuca. I also like to grate the apples so that they melt right into the batter and create a moist and tender crumb. You can use any variety of apple in this cake, but Cortland and Granny Smith are my favourite!
- 4 or 5 large apples, grated
- 1/3 cup Sambuca or rum
- 4 eggs, at room temperature
- 1 1/2 cups sugar
- 2 tsp vanilla
- grated zest from one large lemon
- 1 cup vegetable oil
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- powdered sugar, for dusting (optional)
- Preheat oven to 350F and generously grease a ten-inch round cake pan or a springform pan with nonstick cooking spray.
- In a bowl, stir together the grated apple and the Sambuca. Set aside.
- In a separate bowl, stir together the flour, baking powder and salt. Set aside.
- Using an electric mixer fitted with the whisk attachment or a handheld mixer, beat together the eggs and sugar until light and fluffy. This should take about five minutes.
- Add the vanilla, lemon zest and oil. Mix until fully combined.
- Next, reduce mixer speed to low and add in the dry ingredients.
- Use a spatula or a wooden spoon to fold in the grated apple and Sambuca mixture.
- Pour batter into prepared pan and bake for 60-70 minutes, until a toothpick inserted in the centre of the cake comes out clean.
- Cool cake completely on a wire rack before dusting with powdered sugar, if desired.