Delicious Apple Cake Recipe for Every Occasion

Apple pie is one of the desserts that both young and old enjoy. It is delicious for breakfast with a cup of milk or chocolate. For a children's snack, for an after-lunch or after-dinner snack, but also for an all-day snack.

In the meantime, I will put here the recipe I like best, but there are many recipes for this cake, including the tart or the classic strudel. It is cooked in many parts of the world, each with its own variations, but all always very tasty.

Apple Pie with Mascarpone

I prefer this version of apple pie because instead of butter you put mascarpone cheese, so it is lighter.

Ingredients

• 3 golden or rennet apples
• grams 250 of 00-type flour
• grams 250 of mascarpone cheese
• grams 150 sugar
• 4 eggs
• 1 sachet of baking powder
• a pinch of salt
• a pinch of vanilla sugar

These doses are for a 28 cm cake tin.

Preparation

Peel and cut the apples into small pieces. With a whisk, beat the eggs with the sugar and the pinch of salt until frothy. Now put the mascarpone in a bowl and work it with a wooden spoon to make it softer, occasionally adding a few tablespoons of the egg and sugar mixture.

Slowly add the whole mixture, mixing well. Now slowly add the flour and baking powder, mixing well to avoid lumps. Now put the apple pieces you prepared earlier into the mixture. Grease and flour a 28 cm cake tin, place the mixture in the tin and level off. In the meantime, heat the static oven to about 180 degrees.

The baking time for the cake will be one hour. It's a lot for a cake but it must be cooked very well especially inside where the apples are, so to avoid that the crust of the cake gets too black and burns, given the longer cooking time, after 35/40 minutes place a sheet of aluminium foil over the cake. This will allow our cake to bake perfectly without burning.

Apple Pie Classic Recipe

I wrote classic recipe, because for me this is the classic apple pie, but every province, every city, indeed every country has its own variant of it even if only one ingredient changes and it always remains the classic recipe.

Ingredients

• 4 golden or rennet apples cut into thin slices
• grams 300 flour
• grams 180 sugar
• grams 50 of butter
• 3 eggs (possibly room temperature)
• 1 sachet of baking powder
• 1 glass of whole milk
• the zest of a lemon and 1 whole lemon.

Procedure

First prepare the apples, which must be allowed to rest for a while. Then they are peeled and cut into thin strips, which are then placed in the lemon juice and left for about an hour,

In this version, the eggs are divided into yolk and albumen. The yolks are beaten with sugar, while the whites are beaten until stiff. Having prepared the two compounds with a wooden spoon, gently stir them together, turning the mixture from the bottom upwards to prevent the eggs from breaking up.

At this point add the flour, baking powder, butter (which we have previously worked to make it as crumbly as possible) the zest of half a lemon, grated, and the milk, stirring gently until everything is combined.

Pour the mixture into a buttered and floured 26 cm cake tin and place the apple slices on top, distributing them radially, taking care that they do not go too deep into the mixture. Bake about 30 minutes at 180 degrees.

A baking tip that also applies to any other type of cake. Try never to open the oven during the first 20 minutes of baking. This will prevent your cake from sinking too low and then not baking well inside.

Apple Tart

Another great classic, the apple tart. This too is a dessert that is very easy to make and sure to impress. These are those desserts that make us rediscover the flavours of the past, and think back to our grandmothers who often made them for us.

Ingredients

• 5 apples, possibly rennet
• grams 250 flour
• grams 150 of butter
• grams 100 sugar
• 2 egg yolks
• 1 sachet of vanillin
• 1 lemon
• about 200 grams of jam (whichever you prefer)
• grams 50 of icing sugar.

Preparation

First we need to make the puff pastry which will be the base of our cake. Then we will make a dough with the flour, sugar, softened butter, the two egg yolks and the vanillin. Working with your hands on a pastry board, form a fairly firm dough. This should be kept in the fridge for at least an hour.

After this time, use a rolling pin to roll out the dough until you obtain a round sheet about one centimetre high, which you will place in a buttered and floured cake tin, removing the excess dough from the edge. Now put the jam on the surface and spread it evenly.

On top of the jam place the apple slices that you had previously prepared in a radial pattern, sprinkle with icing sugar and add the juice of a lemon.

If you have leftover puff pastry, form strips that you will place on the surface to form a rather large grid. Heat the oven to 200 degrees and bake the tart in a preheated oven for 15 minutes. Let the tart cool a little before serving, this will prevent it from crumbling when you cut it into slices.

Apple and Ricotta Cake

This version is even softer and more delicate.

Ingredients

• grams 300 of 00 flour
• grams 240 sugar
• grams 250 cow's ricotta cheese
• 3 eggs
• 2 apples
• 1 sachet of baking powder
• half a glass of milk
• a pinch of salt
• a pinch of cinnamon
• icing sugar to taste.

Preparation

Beat the eggs with the sugar and a pinch of salt. Slowly incorporate the flour, then the ricotta and milk, mixing everything together. Now cut one of the apples into rather small pieces and add it to the mixture together with the sachet of baking powder, mixing everything well.

Grease and flour a cake tin and pour in the mixture. Cut the other apple into strips and place them on top of the cake. Sprinkle with a pinch of cinnamon and bake in a preheated oven at 180 degrees for 50 minutes. Let it cool and serve.

Apple Strudel

This cake is typical of Trentino Alto Adige, filled with apples, sultanas, pine nuts all flavoured with cinnamon. This is also found in different versions.

Ingredients

For the dough you need:

• grams 250 flour
• grams 50 of milk
• grams 50 of melted butter
• 1 egg
• 1 pinch of salt
• a splash of white vinegar.

For the filling you need

• 5 golden apples
• grams 20 of butter
• grams 150 sugar
• grams 50 of breadcrumbs
• grated lemon peel
• 150 grams sultanas
• 100 grams of walnut kernels
• 100 grams of almonds
• 1 teaspoon cloves
• 2 teaspoons of cinnamon

Preparation

First prepare the strudel dough. Mix the flour with the egg, the pinch of salt and the splash of white vinegar. Add the milk, melted butter and egg, and knead by hand until a firm dough is obtained, which is placed in a bowl, covered and refrigerated for about an hour. Now prepare the filling.

Cut the apples into small pieces and place them in a bowl with the juice of half a lemon and the sugar. Chop the walnuts and almonds, soak the sultanas in warm water for about ten minutes, and add to the apples, the walnuts and almonds, the sultanas dried well, the ground cloves and the grated lemon peel.

Now take the dough we had prepared and with a rolling pin try to make a very thin sheet, then brush the sheet with melted butter and breadcrumbs. Now add the apple mixture and spread it evenly over the pastry sheet. Now start rolling the pastry sheet with the filling on itself until it is all wrapped up. Before placing it in the oven, which in the meantime you have heated to 180 degrees, brush our strudel with milk and a beaten egg yolk.

Bake about 40 minutes and let it cool before serving.

Apple and Yogurt Cake

This recipe is also very light and easy to prepare.

Ingredients

• 260 grams of type 00 flour
• 1 pot of white yoghurt
• grams 140 of sugar
• grams 70 of butter
• 3 golden or rennet apples
• 3 eggs at room temperature
• 1 sachet of baking powder

Preparation

In the meantime, prepare the apples. Cut half of them into small pieces and the other half into thin strips to serve as garnish. Both the small pieces and the strips should be placed in a container with the juice of a lemon and left to rest in the fridge while you prepare the cake mixture.

Break the eggs and beat them with a whisk together with the sugar, add the warmed butter and the yoghurt, then also the flour a little at a time and the sachet of baking powder. Now add the chopped apples to the mixture and mix well.

Put the mixture into a greased and floured 26 cm cake tin, leveling it well and garnish with the apple slices you have already prepared. Bake at 180 degrees for 45 minutes. Let the pie cool in its mould before placing it on a serving plate and serving.

Apple Pie

This is the quintessential American pie, the one you put on the window sill to cool and have seen in so many Walt Disney cartoons or comics. It is a true American institution, loved by all. I propose here the original recipe, which has had many variations over time and in different places, even if they are minor.

Ingredients

For the dough you need:

• grams 300 of type 00 flour
• grams 140 of butter at room temperature
• grams 50 of sugar
• grams 100 of water
• salt to taste

for the filling you need

• 4 apples
• grams 120 of brown sugar
• 1 egg
• grams 20 of butter
• the juice and grated rind of half a lemon
• 1 teaspoon cornflour
• cinnamon, cloves and nutmeg powder as required

Preparation

Start by mixing the flour with the sugar, add the butter in flakes and knead everything with your hands, slowly adding a little water until it forms a ball with a firm consistency. Place the mixture in a container, cover with cling film and refrigerate for at least half an hour.

Now let's prepare the filling for our cake.

Peel the apples and cut them into thin slices, which go into a container with the lemon juice. Now add the grated lemon peel, cornflour, sugar and a pinch of clove powder, cinnamon and nutmeg, mixing well so that the apple slices take on the various flavours of the spices.

Now take the dough ball that we had put in the fridge, knead it with our hands for a few minutes and divide it into two parts. With a rolling pin we form with the first half a disc of about 30 centimeters in diameter, which we will place in a cake tin with a diameter of 26 cm, making the dough adhere also to the edges.

We now place the filling we have prepared and place another disc of pastry on top, trying to make the edges of the two sheets fit together and overlap. Now brush the surface with a beaten egg, make a few incisions in the upper pastry and sprinkle a little sugar over the surface.

Bake in an oven that you have already set at 180 degrees for 20 minutes, after which you brush the surface of the cake again with a little milk and bake it for another 10 minutes. Serve warm.