Comments on: Torta di Mele (Apple Cake)

By: Barbara Schieving

Barbara Schieving — Mon, 30 Oct 2017 16:36:18 +0000

In reply to AOK. Thanks Anne for the thorough review. It would be nice if more people left comments after making the recipe for sure. I think how big and how juicy your apples are makes the biggest difference in cook time.

By: AOK

AOK — Mon, 30 Oct 2017 15:22:22 +0000

I made this cake over the weekend as I was looking for a nice dessert that was not overly rich and sweet. This certainly fit my requirements. It actually would make a great brunch cake. I wish more of the people who have made comments here were people who actually made the cake rather than comments about it looking good. Unfortunately I put a bit too much credence into the photos rather than taking the time to read the recipe directions. Since your photo shows the apples laid on their side, and not inserted vertically, core side in, that is what I did. But I had cut them into the stated 1/8″ thick slices so I ended up with way, way too many apples. I ended up trying to press them into the batter in the end because I knew there was no way the batter would come close to enveloping the apples. Your version may have worked better because you can see you used larger than 1/8″ slices. I also used a 9″ pan (I can’t imagine trying to jam all those apples into a smaller pan), but I ended up cooking mine for 55 minutes (my oven was even a bit hotter than 350). It was nearly impossible to check for doneness because you cannot get a toothpick through the apples. The cake was a bit overdone around the edges, but the center near the apples was a bit damp. I also had trouble with the glaze. The 1 T of water was not nearly enough for the 1 C of confectioners sugar, I ended up adding an additional 2 t to get the consistency. I also added a little extra cinnamon to the glaze (which resulted in a brown, rather than white, glaze). Without the glaze and cinnamon, I think this cake would be a bit too bland. If I was going to make it again I would try to incorporate some cinnamon and sugar into the recipe (probably toss the apples in some brown sugar and cinnamon).

By: Barbara Schieving

Barbara Schieving — Sun, 17 Jul 2016 14:21:52 +0000

In reply to dOROTHY p. bAKER. Hi Dorothy - Golden Delicious apples are recommend by the cookbook author for this recipe. Enjoy!

By: dOROTHY p. bAKER

dOROTHY p. bAKER — Sun, 17 Jul 2016 13:03:06 +0000

WHAT KIND OF APPLE DO YOU RECOMMEND?

By: Barbara Schieving

Barbara Schieving — Mon, 23 Mar 2015 21:01:39 +0000

In reply to DORIS. Thanks Doris - Glad you enjoy my recipes! Yes, I think you could make it in a 9-inch round cake pan with the same cook time. It just will be a bit harder to serve. Enjoy!

By: DORIS

DORIS — Mon, 23 Mar 2015 19:53:49 +0000

Would you be able to make this in a regular pan(not springform) since I do not have a springform pan? If what kind and how long to bake. Looks delish, by the way, and looking forward to trying it. Thanks for the recipes.

By: Barbara Schieving

Barbara Schieving — Fri, 02 Aug 2013 04:48:23 +0000

In reply to Anne. Hi Anne - did you click the print recipe button on the recipe? It's working fine for me.

By: Anne

Anne — Fri, 02 Aug 2013 04:07:35 +0000

I just wanted the recipe not the whole list of comments!!!! I am still trying to, print! What is the problem????

By: Sabine

Sabine — Sun, 03 Feb 2013 16:22:34 +0000

This cake looks gorgeous and irresistible!

By: Jamie

Jamie — Tue, 06 Nov 2012 16:56:33 +0000

Gorgeous! Funny, I just made an apple cake today and yours is like we love it – not too sweet. I’ll put this one next on my list; a not-too-sweet apple cake is my husband’s favorite breakfast/snack/dessert treat!