Italian Apple Cake Recipe (Torta di Mele)

A slice of Italian apple cake on a gray plate with a bite on a fork, showing the tender crumb and apple layers inside.

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Italian Apple Cake Recipe (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.

Prep Time: 25

Cook Time: 50

Total Time: 1 15

Servings: 10 servings

Calories: 273kcal

Author: Nicole Gaffney

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.

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