Tuscan apple cake A rustic, flan-like apple dessert with a mouthwatering caramelized base

Tuscan apple cake

This simple cake is all about fresh apples

More like a flan than a cake, this rustic dessert is chock-full of apples and incredibly moist, making every spoonful a pure delight. The list of ingredients is short, and for good reason: it’s all about the apples!

The delectable apples in this recipe can be cut into super-thin slices easily by using the slicing attachment of a food processor, although a mandoline or a box grater will do the job perfectly too.

Bake it right on the floor of the oven!

And unlike most cakes, this one’s perfection begins with it baking right on the floor of the oven. The delicious result: a caramelized skin forms at the bottom of the cake and intensifies the flavors of the sweet apples.

Simple, rustic, succulent… And if there are any leftovers, they make a fantastic breakfast treat to boot!

Food & drink pairing: Sparkling hard cider with Tuscan apple cake

Sparkling wine iconI love to serve a glass of sparkling hard cider with this dessert, especially an off-dry one, like Farnum Hill Semi-Dry Cider. Rich, complex and wonderfully aromatic, this cider is out of this world!

Three apples in the sun

Tuscan apple cake

makes 1 medium cake or 8 servings
active time: 30 min

  1. 4 large Golden Delicious, Gala or other firm flesh apples (1 3/4 lbs) (800 g)
  2. 1/2 cup unbleached all-purpose flour
  3. 2 teaspoons baking powder
  4. pinch sea salt
  5. 2 extra large eggs – at room temperature
  6. 1 cup organic sugar
  7. 1 teaspoon vanilla extract
  8. 1/2 cup milk
  9. 7 tablespoons unsalted butter – melted and slightly cooled
  1. powdered sugar as garnish
  2. 1 – 10″ non-stick round spring-form pan – buttered and floured

  1. Preheat oven to 375°F (190°C).
  2. Step 1:camera icon Peel, core, and quarter the apples. Then using the slicing attachment of a food processor cut them crosswise in 1/8″ slices. Set aside. In a small bowl, combine the flour, baking powder and salt. Set aside.
  3. Step 2:camera icon Place the eggs, sugar and vanilla extract in the bowl of an electric mixer. Whisk at medium speed until the sugar has dissolved and the mixture is pale and thick, about 30 seconds to 1 minute.
  4. Step 3: Fold the flour into the egg mixture with a wooden spoon, until just incorporated. Fold in the milk, then the butter and finally the apple slices. Be sure not to over mix. Pour the mixture into the prepared pan. Pack the apples into the mold and flatten the surface of the cake with the wooden spoon.
  5. Step 4:camera icon Bake for 10 minutes on the floor of the oven. Transfer the pan to the middle rack and continue baking for 50 to 55 minutes until golden-brown and a toothpick inserted in the center comes out clean. Remove the cake from the oven, and run a paring knife around the edge to loosen the cake from the ring of the mold. Cool in its mold to room temperature. Unmold the cake and transfer to a serving platter. Dust with powdered sugar and serve.
  6. Cook’s note: The cake can be baked up to 6 hours ahead and kept in its mold at room temperature in a cool place. It is best eaten the day it is made.

Viviane’s tip
  1. Older springform pans don’t have as tight a grip as new ones, so here’s a trick to prevent leakage: Remove the rim from the springform pan and butter the bottom part of the pan. Cut parchment paper in a 12″ x 12″ square and line the bottom of the pan. (The butter will help the paper stick to it.) Then place the rim on top of the paper and fasten it. Next, butter the bottom and sides of the pan and dust with flour. This will also make unmolding your cake a breeze!

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Tuscan apple cake

dessert, cake, apple

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  • Reply danigm March 10, 2017 at 7:40 am

    Testing comment email reply

    • Reply danigm March 10, 2017 at 7:40 am

      Testing reply comment email

  • Reply Brenda McDougall December 12, 2015 at 6:21 am

    Hi Viviane,
    I have made this cake several times now and it’s always sensational. Sometimes, however, the mixture is a bit runny and leaks out from the bottom of the springform pan. What might be causing that? Sometimes I’ve had to use regular butter. Could it be that? Or a bit too much butter?

    • Reply Viviane Bauquet Farre December 13, 2015 at 6:41 pm

      Hi Brenda! I am so glad you’ve been enjoying this cake… I do love making it too! As for the leakage, some spring-form pans don’t have as tight a grip. It helps lining the bottom of the pan with parchment paper. I just added a “Viviane’s tip” at the bottom of the recipe – take a peek for the instructions and let me know if that helps next time you make the cake. Happy baking… and happy holidays to you and yours!

  • Reply Angie@Angie's Recipes October 24, 2015 at 5:15 am

    The cake looks marvelous, Viviane. Lovely layers of sliced apples and caramelized bottom…a heavenly combo!

  • Reply Irene September 11, 2015 at 6:04 am

    Marvelous job. It’s clever to read somebody & have the chance with the video’s mark to watch directly, what read!
    I’ll make this cake at once.

    Thank you, so much.

    • Reply Viviane Bauquet Farre September 18, 2015 at 8:14 pm

      You are most welcome, Irene! Thank you so much for your note… and happy baking!

  • Reply Leslie Mandell May 15, 2015 at 5:53 pm

    Does baking on the floor of the oven mean the bottom rack? I have an electric oven and don’t think I’d like to put the cake pan on the electric coils…

    • Reply Viviane Bauquet Farre May 18, 2015 at 6:10 pm

      Hi again Leslie, If electric coils are on the floor of your oven, then definitely do not put your cake pan directly on them. I would recommend using the bottom rack instead. Good luck and have fun baking your cake!

  • Reply Leslie Mandell May 15, 2015 at 5:51 pm

    Can I bake the cake early in the day and serve it for dessert that evening?
    What about baking the cake the night before?

    • Reply Viviane Bauquet Farre May 18, 2015 at 6:08 pm

      Hi Leslie, look at my recommendation in the “Cook’s note”. This cake is best eaten the day it’s made. If you refrigerate it, it loses its lovely crisp edge.

  • Reply Cynthia February 21, 2015 at 1:04 am

    In oven baking! Did not have milk, so used buttermilk( which I bought to make your pana cotta recipe which sounds & looks amazing! ) & no butter so substituted olive oil. I’ll let you know how it tastes. Hmmm no idea, you probably have an idea though!! OxC

    • Reply Viviane Bauquet Farre February 24, 2015 at 6:31 pm

      Dearest Cynthia, I hope you loved this recipe (even with the forced subs). But do promise me to make it again with milk and butter… It’ll be that much more delicious! Thank you so much for your note… and happy baking!

  • Reply Madonna November 13, 2014 at 10:58 pm

    I pinned this because it looks so good. I have never baked anything on the floor of my oven, even for ten minutes. I guess I will give this technique a try.

    • Reply Viviane November 14, 2014 at 3:08 pm

      Thank you, Madonna! This cake is one of my all-time favorite. If you give it a try, let me know how it turns out!

  • Reply Deb|EastofEdenCooking November 13, 2014 at 10:53 pm

    I am very fond of apple desserts and the Tuscan Apple Cake has my undivided attention! Such a lush and and beautiful autumn dessert!

  • Reply nancy uribe October 22, 2014 at 1:15 am

    As soon as I saw this recipe and the picture, I knew it was an awesome cake. I made it today and I think this is one of the best cakes ai have ever tried. It was DELICIOUS!!!!!!! I couldn’t stop eating it. I used brown sugar and only 1/2 cup. I love this easy to make recipe. I’m not a huge baking person and I was able to make this cake. Thank you!!!!!!

    • Reply Viviane October 27, 2014 at 12:13 pm

      Dear, dear Nancy. You are so welcome and thank you so much for your note and for letting me know how your cake turned out. You put a very big smile on my face! You may also want to try it with pears (Bartlets or Anjou)… or a mix of apples and pears – just delicious! Happy baking!

  • Reply Donna Ford March 1, 2013 at 10:01 am

    Looks really delicious Viviane. Just what we hungry people need after a long day working!

  • Reply Sara January 23, 2013 at 2:16 pm

    I love the texture of the cake underneath the apples! Wow, how interesting. Looks easy and delicious!

  • Reply jaime @ sweet road January 9, 2013 at 4:22 pm

    This recipe seems a lot easier than I would have expected… More inspiration for me to try it!

    • Reply Viviane January 9, 2013 at 4:38 pm

      Hi Jaime! Indeed, this recipe is very easy… and incredibly delicious! If you try it, let me know how you liked it. Happy baking!

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