Sunday, May 19 2024

Nonna Maria, with her sparkling eyes and floured apron, was the matriarch of our family, and her apple pie was a cherished tradition at our Christmas table.

Every year, as the air filled with the scent of cinnamon and baked apples, Nonna lovingly prepared this timeless dessert, infusing it with the essence of her heritage and the spirit of the season.

This cake, with its tender crumb and delicate sweetness, was a testament to Nonna’s unwavering devotion to her family and to the culinary legacy passed down from generation to generation.

When we gather around the Christmas table, the presence of Nonna’s Italian apple pie serves as a reminder of her love and the enduring traditions that bind us together.





  • 4 whole eggs
  • 3/4 cup of sugar
  • 2 cups of all purpose flour
  • 7 tbsp of softened butter
  • grated zest of 1 lemon
  • 1/2 cup of milk
  • 1/4 cup of rum
  • 2 tsp of cinnamon powder
  • 1/4 tsp of vanilla extract
  • 3+1/3 tsp of baking powder
  • 4 cups of apples, diced (set aside a few slices for decoration)
  • Butter and flour to grease the pan


  1. Beat the eggs with the sugar, then add the softened butter and continue beating.
  2. Add the grated lemon zest and milk, mix well, then add the vanilla sugar, rum, and cinnamon while stirring.
  3. Gradually add the flour and baking powder, mixing well.
  4. Gently fold in the diced apples with a spatula.
  5. Grease and flour a 28 cm (11 inch) cake pan, pour in the batter, and decorate the top with the reserved apple slices. Sprinkle with a little sugar.
  6. Bake in a preheated static oven at 350 F for 45 minutes.
  7. Once baked, let it cool, then remove from the pan and dust with powdered sugar.


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