Italian Apple Cake (Torta di Mele)
This Italian apple cake, also known as torta di mele, has a tender, buttery texture with plenty of thinly sliced apples studded throughout. As it bakes, the apple juices soak into the crumb, keeping the center soft and moist while a layer of sugar forms a crisp, chewy top. Lightly flavored with vanilla, cinnamon, and lemon, this simple apple cake works equally well for breakfast, an afternoon snack, or dessert.
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Why This Italian Apple Cake Recipe Works
- A high ratio of apples to batter keeps the cake soft and moist.
- The batter is deliberately thick so it absorbs the apples' moisture without turning soggy.
- Honeycrisp apples provide balanced sweetness and soften while holding their shape.
- Lemon, vanilla, and cinnamon balance the richness without overpowering.
- Minimal mixing after adding the flour prevents a tough, dense crumb.
- Sprinkling sugar on top creates a crunchy topping that contrasts with the moist interior.
- Simple ingredients and a straightforward mixing method make the cake super easy to prepare.
What Is Torta di Mele?
Torta di mele is a classic Italian apple cake. There are many different versions that vary from region to region and cook to cook.
Traditionally, torta di mele is a simple, fruit-forward cake, sometimes flavored with lemon, vanilla, or cinnamon, but always made with basic ingredients like flour, sugar, milk, eggs, butter, and apples.
My take on this rustic cake is moist and tender-crumbed with tons of apples studded throughout. It's flavored very lightly with vanilla, lemon, and a hint of cinnamon to balance the richness, but none of the flavors are distinct or overpowering.
I used Marian Burros' plum torte as a starting point because I love how that recipe has a high fruit-to-cake ratio and a super moist, buttery crumb with a crunchy, almost chewy top layer.
It's also a really easy recipe to make. I think the beauty of a fruit-based cake is its simplicity, so this recipe has no unnecessary ingredients, whipping egg whites, or layering steps.
Best Apples for Italian Apple Cake
Use any apples that have good flavor, a nice balance of sweetness and acidity, and are typically used for baking.
I like using Honeycrisp apples because they're easy to find, have a nicely balanced flavor, and hold their shape well while still becoming tender after baking. If using a tart variety like Granny Smith, your cake will taste tangier and less sweet.
How to Keep Italian Apple Cake Moist and Tender
Do not overmix once the flour is added to ensure the cake stays tender and doesn't get tough. You can use a mixer on low speed or a rubber spatula.
The batter will be very thick, but it's important not to add extra liquid since the apples will release a lot of moisture during baking.
Start checking for doneness using the toothpick test around 45 minutes and remove the cake when the center is set and the toothpick has just a few moist crumbs.
Let the cake cool before lifting it out of the pan. It's a very moist cake and will fall apart if it's still very hot. It needs time to cool down and set up.
The top gets sprinkled with sugar before baking to create a delightfully crisp, caramelized crust. That's why it doesn't need any frosting or glaze, but a scoop of ice cream or whipped cream won't hurt.
It leans more toward dessert than a breakfast cake, but a slice with a cup of coffee in the morning is still a very good idea.
This makes a really nice snacking cake to make in the fall and is lovely for brunches, showers and different events. It also makes a nice addition to the Thanksgiving table among all of the pies!
Want more delicious apple recipes? Try this easy apple crostata, Grandma's old fashioned apple pie, or rich brown butter apple crisp.
Italian Apple Cake Ingredients
Apples - Use baking apples that hold their shape after baking, such as Honeycrisp, Pink Lady, Braeburn, Rome, or anything that has a good balance of sweetness and acidity. Use Granny Smith or another tart variety if you prefer a tangier, less sweet cake.
Flour - All-purpose flour creates the perfect structure for this cake. No need for cake flour; regular AP flour works beautifully without making it too dense.
Butter - Use high-quality unsalted butter at room temperature for the best texture.
Sugar - Granulated sugar for the batter and coarse raw sugar, or turbinado sugar, for the crunchy crust, but you can use granulated sugar for both if needed. Optionally, powdered sugar can be dusted on top before serving.
Vanilla extract - Use a good vanilla extract rather than imitation vanilla for the best flavor. You can also try making your own homemade vanilla extract at home!
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Oven
- 9-inch cake pan or springform pan
- Parchment paper
- Peeler
- Whisk
- Electric mixer or stand mixer
- Silicone spatula
- Microplane or zester
How to Make Italian Apple Cake
- Preheat the oven to 350°F. Generously butter a 9-inch cake pan or springform pan. Crumple a large piece of parchment paper into a ball, then flatten it out and press it into the pan, allowing the excess to come up the sides. The butter will help the parchment stick to the pan. Then, butter the parchment.
- Peel and core the apples, then slice them crosswise about ¼-inch thick. Toss with the lemon juice and set aside. Reserve 10-12 of the nicest slices for arranging over the top.
- Whisk the flour, baking powder, salt, and cinnamon together in a medium bowl.
- Add the softened butter and granulated sugar to a large bowl. Beat with an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes.
Pro Tip: Use softened butter and room-temperature eggs so they incorporate more easily.
- Add the eggs, one at a time, mixing until fully incorporated before adding the next and scraping down the bowl as needed. Beat in the vanilla and lemon zest.
- Add the dry ingredients and mix on low speed or with a spatula until just combined. The batter will be thick. Don't overmix.
- Gently fold the apples into the batter until evenly distributed. Transfer to the prepared pan and spread into an even layer.
- Arrange the reserved apple slices over the surface in a circle, pressing them lightly into the batter. Sprinkle evenly with the coarse sugar.
- Bake for about 45-55 minutes, or until the top is golden brown, the center is set, and a toothpick inserted into the center comes out with a few moist crumbs.
Pro Tip: If your cake is browning too fast before it's properly cooked in the center, cover with foil and continue baking until it's ready.
- Let the cake cool in the pan for at least 30 minutes. Use the parchment to carefully lift the cake out of the pan. Let cool until warm or room temperature, then dust with powdered sugar, if desired, right before serving.
Tips for the Best Apple Cake
- Keep the apples at about ¼-inch thickness. Too thick, and they won't soften; too thin, and they will disappear or turn mushy. Reserve the nicest apple slices to make a pretty pattern on the top.
- Crumpling the parchment first makes it more flexible and easier to fit into a round cake pan. Buttering the pan before adding the parchment helps hold it securely in place.
- If using a springform pan, set it over a baking sheet before baking to catch any butter or juices that may leak through the seams.
Variations
- Try it with pears instead of apples. Any firm pear variety, like Bosc pears, works great.
- Swap ½ cup of all-purpose flour for almond flour for a chewier bite and a light almond flavor.
- Replace ground cinnamon with ground cardamom or use a combination of warm spices.
- Swap lemon zest for orange zest, but always keep the lemon juice for acidity.
- Turn this into an apple caramel upside-down cake by adding a caramel layer to the bottom of the pan, then arranging a layer of apple slices and adding the batter mixed with more apples. Bake, and once slightly cooled, flip it onto a serving plate and peel off the parchment paper to reveal the beautiful top.
How to Serve Torta di Mele
Serve this simple apple cake with a nice cup of coffee or tea, or try a classic Italian affogato or Sicilian coffee granita for something extra special.
Top your cake with a luscious mascarpone whipped cream, a scoop of rich rosemary brown butter pecan ice cream, or drizzle it with a homemade salted caramel sauce.
Storage and Make-Ahead
Once cooled, store the cake in an airtight container or wrapped tightly with plastic wrap at room temperature for up to two days, or in the refrigerator for up to five days.
This apple cake is easy to make up to a day ahead. Serve at room temp, cold, or slightly warmed in the oven.
FAQs
Yes, but if you use a smaller pan, it might take a bit longer to cook, and you should look out for excessive browning on top. If using a larger pan, it might cook faster, so start checking doneness about 5 minutes before the regular recipe time.
No, but it will change the texture of your cake. Peels will add more fiber and texture, but the cake will still be delicious. If you want to keep it smooth, peel the apples first.
Your baking powder may have been inactive, you may have overmixed the batter, or the cake may have been underbaked. Always check your baking powder before baking to make sure it's not expired. Make sure to mix only until the dry ingredients are incorporated and to bake until a toothpick or a cake tester inserted into the center of the pan comes out clean or with just a few small crumbs. If it looks wet or has gooey batter, keep baking.
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Italian Apple Cake Recipe (Torta di Mele)
Ingredients
- 1 ½ pounds fresh apples about 3 medium-large or 4 small
- 1 tablespoon fresh lemon juice zest the lemon before juicing
- 1 ⅓ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 10 tablespoons unsalted butter softened, plus more for greasing the pan
- ⅔ cup granulated sugar
- 2 eggs large size, room temperature
- 2 teaspoons vanilla extract
- 2 teaspoons lemon zest finely grated
- 2 tablespoons coarse raw sugar or turbinado for topping (or sub granulated sugar)
- powdered sugar optional for serving
Instructions
- Preheat the oven to 350°F. Generously butter a 9-inch cake pan or springform pan. Crumple a large piece of parchment paper into a ball, then flatten it out and press it into the pan, allowing the excess to come up the sides. The butter will help the parchment stick to the pan. Then, butter the parchment.
- Peel and core the apples, then slice them crosswise about ¼-inch thick. Toss with the lemon juice and set aside. Reserve 10-12 of the nicest slices for arranging over the top.1 ½ pounds fresh apples, 1 tablespoon fresh lemon juice
- Whisk the flour, baking powder, salt, and cinnamon together in a medium bowl.1 ⅓ cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon kosher salt, ½ teaspoon ground cinnamon
- Add the softened butter and granulated sugar to a large bowl. Beat with an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes.10 tablespoons unsalted butter, ⅔ cup granulated sugar
- Add the eggs, one at a time, mixing until fully incorporated before adding the next and scraping down the bowl as needed. Beat in the vanilla and lemon zest.2 eggs, 2 teaspoons vanilla extract, 2 teaspoons lemon zest
- Add the dry ingredients and mix on low speed or with a spatula until just combined. The batter will be thick. Don't overmix.
- Gently fold the apples into the batter until evenly distributed. Transfer to the prepared pan and spread into an even layer.
- Arrange the reserved apple slices over the surface in a circle, pressing them lightly into the batter. Sprinkle evenly with the coarse sugar.2 tablespoons coarse raw sugar
- Bake for about 45-55 minutes, or until the top is golden brown, the center is set, and a toothpick inserted into the center comes out with a few moist crumbs.
- Let the cake cool in the pan for at least 30 minutes. Use the parchment to carefully lift the cake out of the pan. Let cool until warm or room temperature, then dust with powdered sugar, if desired, right before serving.powdered sugar
Notes
- Use softened butter and room-temperature eggs so they incorporate more easily.
- If your cake is browning too fast before it's properly cooked in the center, cover with foil and continue baking until it's ready.
- Keep the apples at about ¼-inch thickness. Too thick, and they won't soften; too thin, and they will disappear or turn mushy. Reserve the nicest apple slices to make a pretty pattern on the top.
- Crumpling the parchment first makes it more flexible and easier to fit into a round cake pan. Buttering the pan before adding the parchment helps hold it securely in place.
- If using a springform pan, set it over a baking sheet before baking to catch any butter or juices that may leak through the seams.
This is a "basic" question.
I have spent a lot of time trying to understand why so many recipes specify "unsalted butter" when they just tell us to adjust seasonings, or add additional salt during the recipe. My search into the question of the two behave differently during coking seems to indicate they don't. So, why is it important to use "unsalted butter"???
Not basic at all, it's actually a really great question. The reason a lot of baking recipes call for unsalted butter is so that you can more easily control how much salt is in the recipe. Different brands of salted butter contain different amounts of salt, so it can throw off the recipe. By using unsalted butter and adding the salt separately, you ensure the recipe has the correct amount. If you use salted butter and add the salt in the recipe, it will taste too salty which you definitely do not want in a dessert. And when it comes to breads and baked goods with yeast, too much salt can kill the yeast and affect the rise. However, if you want to use salted butter in this recipe, just omit the added salt and it should turn out great! I hope this helps. 🙂