Bolzano Italian Apple Pear Cake
Bake Bolzano Italian Apple Cake with thinly sliced apples, pears and vanilla in a tender, custardy cake. Perfect with crème anglaise!
Servings: 8
Calories: 307kcal
Equipment
- mixing bowl
- spatula
- measuring cups
- measuring spoons
- whisk
- Food Processor or Mandoline
- springform pan
- Parchement Paper
Ingredients
- 1/2 cup Unsalted Butter melted
- 2 Eggs
- 1 cup White Sugar
- 2 tsp Vanilla Paste
- 3 Fuji, Honey Crisp or Gala Apples
- 2 Bartlett Pears
- 1/2 tsp Kosher salt
- 1/2 cup All Purpose Flour
- 2 tsp Baking Powder
- 1/2 cup Whole Milk
- Powdered Sugar
Instructions
- Preheat oven to 375ºF. Grease a nine-inch springform pan with cooking spray. Cut a circle of parchment paper to fit the bottom of the pan and place inside pan. Grease sides of pan and parchment with more cooking spray.
- Beat together eggs and half of sugar in a bowl. Continue to beat while slowly adding remaining sugar until thick. Add vanilla paste and combine.
- Peel apples and pears and cut straight down around the core into quarters. Discard the core then slice thinly with a mandolin or food processor.
- Whisk melted butter into the sugar-egg mixture. Add the salt and baking powder and whisk to combine. Whisk in the milk. Whisk in the flour.
- Add the apples and pears, and use a spatula to incorporate them, coating every piece with batter. Pour the batter into the prepared pan.
- Bake for 55 to 60 minutes, or until the cake pulls away slightly from the pan and is brown on top. Cool for at least 30 minutes, then cut into wedges sprinkling each with powdered sugar if desired. Our family also enjoys serving this cake with vanilla ice cream or creme anglaise.
Nutrition
Calories: 307kcal | Carbohydrates: 46.9g | Protein: 3g | Fat: 13.3g | Saturated Fat: 7.9g | Cholesterol: 73mg | Sodium: 172mg | Potassium: 297mg | Fiber: 3.4g | Sugar: 36.4g | Calcium: 86mg | Iron: 5mg
