Cakes are popular here in Italy. I am not sure I realized the few times we had come to Italy that they held such high esteem in the culinary rubric. But they are a mainstay at most cafes; usually perched on one end of the bar or even tucked behind the counter where only those in the know can ask for a slice. These are not typically layered cakes. They are most often baked in a decorative mold or a simple spring form pan. I have most often seen them with no icing though occasionally one turns up with a light glaze of some sort. They also tend to be less sweet than what we are accustomed to in the States. A particular favorite of mine is the Apple cake. Certainly this time of the year is the optimal season to make it. Here is one such recipe that I that I have adapted, through some trial and error, from a recently purchased cookbook, Roma in Cucina. Enjoy!