Apfelkuchen vom Hof
Apfelkuchen vom Hof, known in Italian as torta di mele del maso, is a South Tyrolean farmhouse cake featuring a tender butter batter laden with thick layers of spiced local orchard apples.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 320 kcal
Equipment
- •24 cm springform cake tin
- •electric hand mixer
- •mixing bowl
- •wire cooling rack
- •apple peeler and corer
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 15 g
- carbs
- 42 g
- fibre
- 3 g
- protein
- 5 g
- calories
- 320 kcal
Instructions
- 1
Heat the oven to 180C (160C fan) and grease and line a 24 cm springform tin with baking parchment.
- 2
Toss the sliced apples in a bowl with the lemon juice and ground cinnamon.
- 3
Beat the softened butter and caster sugar together in a large bowl until pale, light, and fluffy.
- 4
Add the eggs one at a time, beating well after each addition until fully incorporated.
- 5
Stir in the lemon zest and vanilla extract.
- 6
Sift the flour and baking powder together into the bowl.
- 7
Fold in the dry ingredients alternately with the milk until a thick, smooth batter forms.
- 8
Spread half of the batter across the base of the prepared tin and scatter half the apples over it.
- 9
Spoon the remaining batter over the fruit, smoothing it gently to the edges.
- 10
Arrange the remaining apple wedges tightly in neat concentric circles over the top surface.
- 11
Bake for 40 to 45 minutes until golden and a skewer inserted in the centre comes out clean.
- 12
Cool in the tin for 15 minutes, release the ring, and dust with icing sugar on a cooling rack.
Chef's tips
Use firm, slightly tart apples that hold their shape during baking rather than soft cooking apples that turn to purée. Ensure the butter and eggs are at the same room temperature before mixing to prevent the batter from splitting. If the top browns too quickly before the centre cooks through, cover the tin loosely with a sheet of foil for the final 10 minutes.
Ingredient substitutions
- South Tyrolean Gravenstein or Golden Delicious apples → Cox, Elstar, or Braeburn apples
- caster sugar → granulated sugar, beaten thoroughly to dissolve
Storage
Store under a cake dome or wrapped loosely at room temperature for up to 3 days, or refrigerate in warm weather for up to 5 days.
Reheating
Warm individual slices in an oven preheated to 150C for 5 to 7 minutes to restore the soft crumb and buttery aroma.
Common mistakes to avoid
- •Cutting apple slices too thick, which prevents them from softening evenly in the short baking time.
- •Over-mixing the flour, which makes the delicate crumb heavy and rubbery.
- •Underbaking the centre due to moisture released by the dense layers of fruit.
Serving suggestions
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