Tuscan Apple Cake With a Crackly Meringue

Name: Tuscan Apple Cake With a Crackly Meringue
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 10-12 serving(s)
Ingredients: 2 cups unbleached all-purpose flour (organic preferred); 1 1/2 cups plus 2 tablespoons sugar; generous pinch salt; 3/4 cup cold unsalted butter, cut into small pieces; 3/4 cup milk; 1 teaspoon vanilla; 1 shredded large lemon, zest of; 2 large eggs; 3 tablespoons unbleached all-purpose flour; 1 tablespoon baking powder; 2 large about 1 pound apples, peeled, cored, and cut into 1/2-inch pieces (Granny Smith, Braeburn, or Gala); 1 large egg white; 2 tablespoons sugar

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Recipe by evelynathens

From The Italian Country Table: Home Cooking from Italy's Farmhouse Kitchens by Lynne Rossetto Kasper (Scribner 1999). Found at the Splendid Table.

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READY IN: 1hr 45mins

SERVES: 10-12

UNITS: US

INGREDIENTS

Nutrition

2

cups unbleached all-purpose flour (organic preferred)
1 ¹⁄₂

cups plus 2 tablespoons sugar
generous pinch salt
³⁄₄

cup cold unsalted butter, cut into small pieces
³⁄₄

cup milk
1

teaspoon vanilla
1

shredded large lemon, zest of
2

large eggs
3

tablespoons unbleached all-purpose flour
1

tablespoon baking powder
2

large about 1 pound apples, peeled, cored, and cut into 1/2-inch pieces (Granny Smith, Braeburn, or Gala)
1

large egg white
2

tablespoons sugar

DIRECTIONS

Place the rack in center of the oven and preheat to 375°F Grease and flour a 9-inch springform pan. In a large bowl, with your fingertips, rub together the first measure of flour, the 1 1/2 cups sugar, salt, and butter until crumbly. Remove 1 cup of the crumbs and press them onto bottom of the springform pan and about 1/2-inch up the sides, making a crust about 1/8-inch thick.
Make a well in the remaining crumb mixture. Pour into it the milk, eggs, vanilla, lemon zest, the second measure of flour, and baking powder. With a whisk, blend this mixture thoroughly without incorporating the crumbs. Then with a wooden spoon stir in the crumbs until well blended but still a little lumpy. Fold in the apples. Scrape the batter into the pan.
Beat the egg white until foamy. Beat in the 2 tablespoons sugar until whites barely stand in peaks. Zigzag it over the top of the batter, leaving 2/3 of the batter uncovered.
Bake 65 to 75 minutes, or until a knife inserted in the center comes out clean.
Remove from oven and cool 30 minutes on a wire rack. Slip off sides of the pan and finish cooling cake. Serve at room temperature. Covered in plastic wrap, the cake holds well at cool room temperature for 2 days. It keeps a week in the refrigerator. Warming in the oven makes it even tastier.

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