Serves: 8
Total Calories: 212
5 Bake the apples 1 1/2 hours. Uncover and bake 30 minutes more or until the apples are tender when pierced with a knife and diminished in volume. Transfer the pan to a wire rack. Let cool at least 15 minutes. Run a knife around the edge of the pan. Holding the pan with a pot holder in one hand, place a flat serving plate over the top of the pan. Invert them both, so the apples transfer onto the plate.
6 Serve at room temperature, cut into wedges. Cover with an inverted bowl and store in the refrigerator up to 3 days.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Livia’s Apple Cake recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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