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Nigella Italian Apple Cake

Nigella Italian Apple Cake
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This stovetop adaptation of an Italian-style apple cake is tender, buttery, and packed with soft slices of apple suspended in a lightly sweet batter. The crumb stays delicate and moist, while the top develops a gentle golden finish and a faint caramel aroma from the apples and sugar.

Ingredients

Scale
  • 2 medium apples, peeled, cored, and cut into thin 1/8-inch slices
  • 1 tbsp fresh lemon juice
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp fine sea salt
  • 8 tbsp unsalted butter, softened, plus 1 tsp for greasing the pan
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/4 cup whole milk, room temperature
  • 1 tsp vanilla extract
  • 2 tbsp granulated sugar, for topping

Instructions

  1. Grease a 9-inch heavy-bottomed nonstick skillet or deep sauté pan with 1 teaspoon butter, making sure the bottom and sides are evenly coated so the cake releases cleanly. Line the bottom with a round of parchment if your pan is not reliably nonstick; this is the safest way to prevent the apple-rich batter from catching during the long covered cook.
  2. Put the sliced apples in a bowl and toss them with the lemon juice until lightly coated. This keeps the apples from discoloring and adds enough acidity to sharpen the otherwise buttery, sweet flavor of the finished cake.
  3. In a medium bowl, whisk together the all-purpose flour, baking powder, and fine sea salt for 30 seconds so the leavening is evenly distributed. Do not skip this step, because unevenly mixed baking powder can cause patchy lift and a dense streak through the center.
  4. In a separate mixing bowl, beat the softened butter and 1/2 cup granulated sugar with a hand mixer for 2 to 3 minutes until pale and fluffy. Proper creaming incorporates air, which is especially important in a stovetop cake where the rise is gentler than in an oven; stop and scrape the bowl once so no dense butter remains on the sides.
  5. Add the eggs one at a time, beating well after each addition until fully absorbed and glossy. If the mixture looks slightly curdled, that is acceptable, but avoid adding both eggs at once or the batter can lose volume and bake up heavy.
  6. Beat in the whole milk and vanilla extract on low speed just until combined. Add the flour mixture and fold with a flexible spatula until no dry streaks remain; mix only until smooth, because overworking the flour will toughen the crumb.
  7. Fold in about two-thirds of the apple slices, separating them with your fingers as needed so they do not clump. The batter will seem generously filled with fruit, which is correct; this cake should be apple-forward rather than batter-heavy.
  8. Spread the batter evenly into the prepared skillet and smooth the top with an offset spatula or the back of a spoon. Arrange the remaining apple slices over the surface in overlapping circles, then sprinkle the top evenly with the remaining 2 tablespoons granulated sugar for a lightly crisp finish.
  9. Set the skillet over the lowest possible heat and cover it tightly with a lid wrapped underneath with a clean kitchen towel, making sure the towel ends are secured well away from the flame or burner. The towel catches condensation so water does not drip onto the cake, which helps the surface cook more evenly instead of turning wet or gummy.
  10. Cook for 30 minutes on low heat without lifting the lid too often; steady trapped heat is what allows the center to set. After 30 minutes, rotate the pan a half turn to correct any hot spots, then continue cooking 10 to 15 minutes more until the top looks dry, the edges are lightly golden, and a skewer inserted in the center comes out with only a few moist crumbs.
  11. Turn off the heat and let the cake rest, still covered, for 5 minutes so the residual steam finishes the center gently. Then uncover and cool the cake in the pan for another 10 minutes; moving it too soon can cause the tender crumb around the apples to tear.
  12. Run a thin spatula around the edge, invert the cake onto a plate if desired, and then turn it right side up onto a serving platter. Serve warm or at room temperature; for an oven alternative, bake the same batter in a greased 9-inch cake pan at 350°F / 177°C for 35 to 40 minutes, until the top is golden and a tester comes out clean.

Notes

Store covered at room temperature for up to 1 day or refrigerate in an airtight container for up to 4 days. Freeze individual slices, well wrapped, for up to 2 months. Reheat refrigerated slices in a 300°F / 150°C oven for 8 to 10 minutes, or warm gently in a covered skillet over low heat for 3 to 4 minutes; avoid microwaving too long, which can make the crumb rubbery.

Nutrition

Keywords: Nigella Italian apple cake, stovetop apple cake, Italian apple dessert cake, skillet apple cake, apple cake recipe

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