A simple yet elegant Italian-inspired cake recipe combines sweet apples and pears with a buttery, vanilla-infused batter for a moist, flavorful dessert. The dish requires minimal ingredients—including eggs, sugar, flour, and baking powder—along with a mix of firm apple and pear varieties, all baked in a springform pan until golden and set. After cooling, it’s best served with a dusting of powdered sugar or paired with vanilla ice cream for extra richness. Perfect for home bakers looking for a straightforward yet impressive treat, the recipe offers flexibility in presentation and serving suggestions.
You can read the full recipe here: https://dobbernationloves.com/food-drink/bolzano-italian-apple-pear-cake-recipe/ 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. submitted by /u/dobbernationloves [link] [comments]
