I baked a great, quick dessert for you. This is a delightful, easy cake revisited from a guest blog post of Chef Dennis Littley of A Culinary Journey. Chef Dennis has been a supportive, loyal friend from the start. I have met him in person at bloggers’ conferences and he has provided a wealth of wisdom, information and kind encouragement to all foodies he meets.
I have a confession. I’ve baked this cake, Torta di Mele a dozen times since Chef Dennis gave me the recipe. The cake is so marvelous, that the minute it comes out of the oven, my family just finishes it all up – not one buttery morsel is left to photograph. But all Filipino meals end with good dessert and this cake is now a mainstay at our table.
Now that it’s apple season, you’ll enjoy baking this one. There’s more apples in the recipe than cake. And that’s what sweetens it and makes it splendid. You won’t be disappointed. There is some moist vanilla-flavored creamy cake embedded within those plump, succulent apple slices slathered in butter. As soon as this coffee cake is out of the oven, let it rest and cool on the counter for at fifteen to twenty minutes . Once cooled, you can enjoy a rich slice filled with chunks of apple slices. Drizzle some thick dulce de leche on a piece of cake, straight up, sideways or zigzag…no matter, just pour the caramel syrup on it and indulge.
Torta di Mele with Caramel Frosting
- Round cake pan: 9-inches diameter
- Large Skillet: 12 inches in diameter
- 1/2 cup unsalted butter
- 3 whole large apples peeled, sliced; I used Fuji or red delicious
- 2/3 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 whole eggs
- 1 whole egg yolk
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1/2 teaspoon lemon zest
- 1/2 cup Dulce de Leche bottled or homemade; for frosting
- Preheat oven to 375 F degrees. Prepare the cake pan by greasing it with butter and placing parchment paper at the bottom.
- In a large skillet, over low heat, melt 2 tablespoons of the butter. Reserve the 6 tablespoons of butter for later.Add the apple slices to the skillet. Cook until tender, for about 8 to 10 minutes.
- In a medium-sized bowl, whisk together the flour, salt and baking powder. Set aside.
- In a large bowl, beat the whole eggs plus the egg yolk, until blended.Add the remaining 6 tablespoons of butter, sugar, vanilla and lemon zest.Stir in the flour and apples. Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake at 375 F degrees, for 30 - 35 minutes, till cake is browned on top. Test for doneness by pricking the top and center of the cake with the edge of a sharp knife. If knife comes clean, cake is ready.Allow the cake to cool in the pan for 15 to 20 minutes.
- Loosen the sides of the cake with a sharp knife. Invert the cake on a cooling rack for 30 minutes more or up to 1 hour.
- When cake has cooled, place on a large, round cake platter. Drizzle the top with Dulce de Leche.
- Chef Dennis originally recommended dusting the top of the cake with confectioners' sugar. I have done that with a previous blog post and it was marvelous. For this recipe, I opted to drizzle dulce de leche on top. I either make my own (see past blog post) or use store-bought bottled dulce de leche. No matter what the topping is, this Torta di Mele is always divine and decadent.
Nutrition Notes: The nutrition information provided is an estimate and will vary based on cooking or baking methods and brands of ingredients used.
Did you love this recipe? I have more Philippine dessert recipes in my popular cookbook How to Cook Philippine Desserts, Cakes and Snacks.
If you need Filipino Instant Pot recipes, find more in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot. Buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
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