Recipe

Marcella's Belgian Apple Pudding Cake

Recipe
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Photo by Alejandra_

This recipe was entered in the contest for Your Best Apple Cake
Chef
Alejandra_'s Notes: Marcella was everything I'd dreamed about before I first landed in Italy. The only female instructor in a school full of loud and macho Italian chefs, she stood out through her patience and...
Marcella was everything I'd dreamed about before I first landed in Italy. The only female instructor in a school full of loud and macho Italian chefs, she stood out through her patience and quiet passion for her food. In her class, we cooked our way through various parts of Europe, each recipe slyly teaching us a new technique. When we reached Belgium, we made this cake: a soft and moist sponge covered with a sweet glaze that crisped ever so slightly at the edges. My mouth was watering the instant we pulled it out of the oven and released it from its springform cage. Marcella served us each a small slice, and while the other girls picked at their plate, I requested a second, then third piece entirely without shame. She smiled at me, and when we left to leave, she quietly handed me the wrapped leftovers. I've made this cake dozens of times since then, sometimes substituting pears or peaches, and each time I find myself going back for a second or third slice.

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Serves about 6

For the cake:

1 cup flour Ask a question about this ingredient

1 teaspoon baking powder Ask a question about this ingredient

1 teaspoon cinnamon Ask a question about this ingredient

1 pinch salt Ask a question about this ingredient

2 large eggs Ask a question about this ingredient

1/4 cup olive oil Ask a question about this ingredient

1/2 cup sugar Ask a question about this ingredient

6 tablespoons whole milk Ask a question about this ingredient

1 teaspoon vanilla extract Ask a question about this ingredient

3 Granny Smith apples, peeled, cored and sliced thinly Ask a question about this ingredient

For the glaze:

1 large egg Ask a question about this ingredient

1/2 stick sweet butter, melted and cooled Ask a question about this ingredient

5 tablespoons sugar Ask a question about this ingredient

Preheat your oven to 350 degrees. Prepare a 9" springform pan by buttering and lining the bottom with a round for parchment paper.
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Sift together the flour, baking powder, cinnamon, and salt. Set aside.
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In a large bowl, whisk together the eggs, olive oil, milk, sugar, and vanilla extract until well combined.
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Gently pour the flour mixture into the batter and mix well until combined.
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Pour the batter into the cake pan and arrange the apples on top in concentric circles. Bake for 20 minutes in your 350 degree oven until the batter has just about set.
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While the cake is baking, combine the egg, butter, and sugar for the glaze and pour over the cake after the first 20 minutes. Return to the oven for an additional 20 minutes. Let cool in the pan before releasing the sides.
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2 Comments on Marcella's Belgian Apple Pudding Cake

JanaVee added about 1 year ago

This was so good! BigDog ate all but a little slice last evening.

veronique added over 2 years ago

Excellent--and very adaptable--recipe. We enjoyed it as a dessert after a light meal and in the morning with coffee. I used Macintosh apples as we're getting so many of them in our farm share. Don't skimp on the glaze.

I plan to make a version that has nuts and yellow raisins as well.