Italian Apple Cake, also known as Torta di Mele, is a simple and classic dessert made with just a few basic ingredients: fresh apples, lemon, butter, eggs, sugar, and flour. This traditional recipe is incredibly easy to make, making it perfect for a quick sweet treat, a light breakfast, or a delicious dessert after dinner.
In every Italian household, this cake is a favorite, passed down through generations. Each family has their own cherished version of the torta di mele, but they all share one thing in common: a soft, moist cake filled with tender apple slices. In this recipe, I’ll guide you through creating the perfect Italian apple cake, one that is soft, with a high edge, and full of delicious apple flavor.
Whether you enjoy it with coffee or as a dessert, this cake is sure to become a staple in your home. With its timeless appeal, this apple cake is a crowd-pleaser that’s easy to whip up anytime.
I hope you’ll love our version of the classic Italian apple cake, perfect for treating your family and friends to something sweet and comforting!
Ingredients
Prep Time: 15 Min | Cook Time: 50 Min | Servings: 6
Doses for a 22 cm (9 inch) springform pan
- 250 g (1 ⅓ cup) of "00" flour
- 100 ml (⅓ cup + 1 tablespoon) of whole milk
- 2 medium eggs
- 100 g (~1 stick) of melted unsalted butter
- 14 g (1 tablespoon) of baking powder
- 100 g (½ cup) of granulated sugar
- juice and zest of 1 lemon
- 3 apples (you can use the quality you prefer, even a mixture of different types: they will give your cake a particular taste)
- brown sugar for decoration
Instructions
Step 1) - First, set your oven to 180°C (350°F) so it's ready when the cake is. While the oven is heating up, prepare a 22 cm (9-inch) springform pan by lining it with parchment paper. Make sure to wet and squeeze the paper to fit it snugly into the pan. This will help prevent sticking and ensure the cake releases easily after baking.
Step 2) - Wash and peel your apples. For this cake, you’ll need to cut half of the apples into small chunks and the other half into thin slices. The chunks will go inside the batter, while the slices will decorate the top. Once cut, squeeze lemon juice over the apple pieces and slices to give them a fresh flavor and to stop them from turning brown while you prepare the rest of the cake.
Step 3) - In a large mixing bowl, crack your eggs and add the sugar. Using a hand whisk or an electric mixer, beat the mixture for about 5 minutes until it becomes light, fluffy, and frothy. This step adds air to the batter, making the cake soft. After that, stir in the melted butter and lemon zest for extra flavor.
Step 4) - Gradually add the flour, baking powder, and milk to the egg mixture. Mix everything well until smooth and fully combined. Next, fold in the chopped apple chunks by hand, using a wooden spoon, so the apples are evenly distributed in the batter. Save the thin apple slices for the next step.
The Decoration
Step 5) - Pour the batter into the prepared springform pan, spreading it out evenly. Then, take the remaining apple slices and arrange them neatly on top in a circular pattern. This will create a beautiful decorative top as the cake bakes.
Step 6) - Before you place the cake in the oven, sprinkle a little brown sugar on top of the apples. This will melt and form a deliciously crunchy, caramelized layer while the cake bakes.
The Baking
Step 7) - Bake the cake in the preheated oven for about 50 minutes. You’ll know it’s done when the top is golden and the apple slices are lightly toasted. To be sure, you can also insert a toothpick into the center of the cake—if it comes out clean, the cake is ready. Let the cake cool in the pan for a few minutes before removing it.
For a special treat, serve the apple cake with a dollop of whipped cream, some rich pastry cream, or a scoop of vanilla ice cream. Enjoy!
YOU MUST ALSO TRY:
- Italian Apple Strudel Recipe (Strudel di Mele)
- Baked Apples in Puff Pastry with Amaretti and Jam
- Red Potatoes and Green Apples Recipe
- Savory Apple Strudel with Speck and Onions
- Italian Lemon Cake (Soft and Moist)
Storage
To store Italian apple cake (torta di mele), you should keep it in an airtight container at room temperature for up to two days.
If you want to extend its freshness, you can store it in the refrigerator for up to 4-5 days. Make sure to wrap it tightly in plastic wrap or store it in a sealed container to prevent it from drying out.
For longer storage, you can freeze the cake in individual slices. Simply wrap each slice in plastic wrap, place them in a freezer-safe bag, and they will keep for up to 3 months.
When you're ready to enjoy, thaw the slices in the fridge or at room temperature. You can also reheat them slightly in the microwave or oven for a warm treat!
Tips
In Italy, the most famous areas for apple production are Valtellina, a mountainous area of Lombardy, and Trentino, mountain region in northern Italy. Particularly famous are the Val di Non apples.
In this area there are many excellent qualities of apples, such as Golden Delicious, Renetta, Pink Lady and Granny Smith.
To make Italian Apple Cake you can use the quality you prefer even a mixture of different types will give your cake a particular taste:
- Golden apple has a sweet taste and drains during cooking, making the cake more humid.
- Renetta apple has a more sour taste and a floury texture.
- Grenny Smith has the hardest apple texture: if you like to feel apple pieces in the cake is the right quality for you!
Variations
Cinnamon and Berries
In the mountain regions of Italy, especially in Trentino, people like to add a twist to the classic torta di mele.
They often mix cinnamon into the batter, giving the cake a warm, comforting flavor.
For an extra burst of sweetness, blueberries or raspberries are sometimes added. This variation combines the sweetness of apples with the tartness of berries, making the cake even more delicious.
Nuts and Anise
In northern regions like Veneto and Lombardy, dried fruits such as walnuts, almonds, or pine nuts are commonly used to enrich the cake.
These nuts are often added to the dough and also sprinkled on top for decoration, adding a satisfying crunch.
In some cases, the cake is flavored with a splash of aniseed liqueur, giving it a unique and aromatic touch that pairs perfectly with the sweetness of the apples.
Sant'Orfeo Apple Cake
In central Italy, there's a well-known regional version of torta di mele from Umbria called the Torta di Mele di Sant'Orfeo.
This ancient recipe has a rich flavor and scent that brings to mind the kitchens of our grandmothers.
It's a rustic dessert, with a texture almost like pudding because it’s packed with fruit. The cake contains 5 Renetta apples, a pear, and a generous amount of raisins, but uses just 6 tablespoons of flour!
This makes it a dense, moist cake that truly highlights the fruit.
Recipe Card
Classic Italian Apple Cake Recipe
Ingredients
- 250 g flour - 1 ⅓ cup
- 100 ml milk - ⅓ cup + 1 tablespoon
- 2 eggs
- 100 g unsalted butter - ~1 stick, melted
- 14 g baking powder - 1 tablespoon
- 100 g granulated sugar - ½ cup
- 1 lemon - juice and zest
- 3 apples
- brown sugar - for decoration
Instructions
- First, set your oven to 180°C (350°F) so it's ready when the cake is. While the oven is heating up, prepare a 22 cm (9-inch) springform pan by lining it with parchment paper. Make sure to wet and squeeze the paper to fit it snugly into the pan. This will help prevent sticking and ensure the cake releases easily after baking.
- Wash and peel your apples. For this cake, you’ll need to cut half of the apples into small chunks and the other half into thin slices. The chunks will go inside the batter, while the slices will decorate the top. Once cut, squeeze lemon juice over the apple pieces and slices to give them a fresh flavor and to stop them from turning brown while you prepare the rest of the cake.
- In a large mixing bowl, crack your eggs and add the sugar. Using a hand whisk or an electric mixer, beat the mixture for about 5 minutes until it becomes light, fluffy, and frothy. This step adds air to the batter, making the cake soft. After that, stir in the melted butter and lemon zest for extra flavor.
- Gradually add the flour, baking powder, and milk to the egg mixture. Mix everything well until smooth and fully combined. Next, fold in the chopped apple chunks by hand, using a wooden spoon, so the apples are evenly distributed in the batter. Save the thin apple slices for the next step.
- Pour the batter into the prepared springform pan, spreading it out evenly. Then, take the remaining apple slices and arrange them neatly on top in a circular pattern. This will create a beautiful decorative top as the cake bakes.
- Before you place the cake in the oven, sprinkle a little brown sugar on top of the apples. This will melt and form a deliciously crunchy, caramelized layer while the cake bakes.
- Bake the cake in the preheated oven for about 50 minutes. You’ll know it’s done when the top is golden and the apple slices are lightly toasted. To be sure, you can also insert a toothpick into the center of the cake—if it comes out clean, the cake is ready. Let the cake cool in the pan for a few minutes before removing it.
- For a special treat, serve the apple cake with a dollop of whipped cream, some rich pastry cream, or a scoop of vanilla ice cream. Enjoy!
Rosy says
This apple cake is one of my all-time favorites — simple, rustic, and so full of cozy flavor! It fills the kitchen with the most amazing aroma while baking. I love it slightly warm with a dusting of powdered sugar, or even better, with a spoonful of whipped cream on the side.
amarena says
It sounds really delicious, easy to make and hopefully doesn't have too many calories if we eliminate the brown sugar! I will definitely try it!
Sabrina says
I haven't tried it yet. Looks like something I may like.