Apple cake

We recently received Lidia Bastianich's new cookbook Common Sense Italian Cooking.  Upon the first review I found this Apple cake that looked super easy.  Since it was Eric's birthday I decided to give it a try for his birthday cake.  (He got a Raspberry Tart the night before when both of the kids were home for his birthday dinner.)

This went together so quickly. I did use  utility apples that we picked up from the local garden center that has local produce all summer and into the fall instead of the Golden Delicious.  Plus, using my Pampered Chef apple corer it made preping the apples super easy. (Not one of my favorite tasks. That and making garden salads!) 

Top the dessert off with a little whipped cream and enjoy the tast of the season. This will be a repeated recipe for me!  But it will not replace the Grand Girl Apple Cake from Paula Deen.  Thanks Lidia!

Ingredients

1 stick unsalted butter, at room temperature, plus more for the pan

1 cup all-purpose flour, plus more for the pan

¾ cup granulated white sugar

2 large eggs

½ teaspoon vanilla extract

1 tablespoon baking powder

Pinch kosher salt

Zest of 1 lemon, grated

3 baking apples (such as golden delicious), peeled, cored, and cut into -½--inch chunks

2 tablespoons light-brown sugar

½ cup coarsely chopped walnuts, toasted

Directions

Preheat the oven to 350 degrees F. Butter and flour an 8- or 9-inch springform pan.

In an electric mixer fitted with the paddle attachment, cream the butter and white sugar until pale and light, about 1 minute. Add the eggs, one at a time, and beat until light and fluffy, another minute or two. Beat in the vanilla. Sift together the flour, baking powder, and salt. Pour the dry ingredients into the mixer with the lemon zest, and mix until just combined.

In a medium bowl, toss together the apples, brown sugar, and walnuts. Scrape the batter into the prepared pan, smooth the top, and then sprinkle with the apple mixture. Bake until a toothpick comes out clean from the center of the cake, about 35 to 40 minutes. Let cool on a rack, then unmold, and cut into wedges to serve.