Italian Apple Cake – Torta Di Mele

For the longest time, I was confident that my passion for Italian Desserts like this Torta Tenerina, this Torat Della Nonna, and this Italian Hangover Cake comes from the fact that, well, it’s Italian, and Italians know good food!

But after testing and enjoying this easy Italian Apple Cake, I know better. Many Italian classics are widely spread and common in the Jewish bakery, such as these Italian Rainbow Cookies. As a Jewish gal, I grew up with a grandmother who, like many Italian nonnas, believed it was her job to feed everyone within a five—to ten-mile radius of her, so the Italian kitchen feels very much like home. By the way, I think this recipe is the Italian equivalent of my favorite recipe: Jewish Apple Cake.

This is the ultimate classic Italian dessert; this humble cake has a rustic look and is perfect for serving as dessert after a fancy dinner or to enjoy during your afternoon cup of tea.

Ingredients

Here is a quick recap of the ingredients I used in this recipe; the complete recipe is on the recipe card at the bottom of this post.

• Apples, about four medium peeled, cored, and sliced.
• Lemon juice and zest from half a lemon. The lemons do not contribute to the cake’s flavor. Coating fruits with an acidic substance prevents them from losing their firmness. I wrote more about this in my cookbook, Baking Science.
• Sugar. Please do not cut on the sugar amount because it is one of the reasons the cake is so moist.
• All-purpose flour. Do not replace the flour with almond flour; you can, however, add 1/2 cup of ground almonds to the flour mixture for extra texture.
• Baking powder.
• Large Eggs at room temperature.
• Milk at room temperature.
• Olive oil. This is not an olive oil cake, but I wanted to add traditional ingredients to this recipe without losing the buttery flavors. You can use only olive oil or replace it with unsalted butter.
• Unsalted butter melted.
• Vanilla extract 

What Are The Best Apples for Torta Di Mele

According to my guide for The Best Apples For Baking, you can use any of the following types of apples: honey crisp, golden delicious, Red Delicious, Pink Lady apples, Royal Gala, and Fuji. I used Granny Smith apples because they are the most common and economical. My theory is that if the cake is delicious with tart apples, it will be even more delicious with sweet ones. 

I recommend using a combination of Granny Smith and Golden Delicious. 

How to make an Italian apple cake

This is a very simple cake that requires straightforward steps and no special equipment. I made it using a large bowl and a large whisk (I even once used a wooden spoon), but you can also use a hand or stand mixer.

1. Peel, core, and thinly slice the apples to about 1/4-inch thick. Place the apple slices in a large bowl, then toss with the lemon juice, zest, and one tablespoon of sugar. Set aside while you prepare the batter.
2.  Combine the flour and baking powder in a large mixing bowl and set aside. Mix the milk, melted butter, and olive oil in a large measuring cup.
3. In a separate bowl, mix the sugar and egg until pale yellow.
4. Pour in the wet ingredients and mix to incorporate.
5. Mix in the dry ingredients. 
6. Fold in the cake batter about 2/3 of the apples.
7. Pour the cake batter into a nice-inch springform prepared pan, then arrange the remaining apples over top of the cake, then drizzle the liquids coming from the apples over the cake. Bake.

Tips

• Make sure all of the ingredients are at room temperature.
• Add a sprinkle of cinnamon or nutmeg to the apples for an extra flavor.
• I chose to slice the apples into thin wedges, but you can also incorporate chunks of apples into the batter. 
• Arranging the remaining apple slices over the top of the cake is optional. You can skip this part and bake the cake using a regular nine-inch cake pan or even an eight (or ten) cup bundt pan. 
• Don’t worry if the apple slices sink slightly into the batter while baking; this is normal and adds to the rustic charm of the cake.
• Serve the cake warm with a dollop of whipped cream or a scoop of vanilla ice cream for a truly indulgent treat.
• Even though this is an everyday snack cake, you can also use it as a layer cake. Divide the batter between two eight-inch pans, and before layering, filling, and frosting, make sure to freeze the cake for about one hour so it will be easy to handle.

Store And Yeild

Leftover apple cake can be stored in an airtight container at room temperature for up to five days. For longer storage, wrap the cake tightly in plastic wrap and store it in the freezer for up to six weeks.

This recipe yields one nine-inch cake or bundt pan that can be shared between 10-12 people.

More Apple Recipes you might enjoy

Apple Muffins, Apple Crostata, Apple Bars

Print

Italian Apple Cake Recipe

Simple and rustic apple cake made with basic ingredients.

Course Dessert, Snack

Cuisine Italian

Keyword italian apple cake, torta di mele

Prep Time 25 minutes

Cook Time 1 hour 5 minutes

Servings 12 people

Author Dikla

Ingredients

• 4 Medium Apples (500g)
• 1/2 Lemon, juiced and zested
• 2 Cups All-purpose flour (240g)
• 2 teaspoons baking powder
• 1 1/2 Cups Sugar (300g)
• 2 Large Eggs, at room temperature
• 1/2 Cup Milk, at room temperature (120ml)
• 1/2 Cup Melted butter (113g)
• 1/2 Cup Olive oil (120ml)
• 1 teaspoon Vanilla extract

Instructions

1. Preheat the oven to 350F (180C), and grease one nine-inch springform pan.

2. Peel, core, and slice the apples into 1/4-inch wedges.

3. Toss the apple slices with the lemon zest, juice, and one tablespoon of sugar, and set aside.

4. In a medium bowl, mix the flour and baking powder. In a separate bowl, combine the milk, butter, olive oil, and vanilla.

5. In a large bowl or a bowl of a stand mixer, beat the sugar and eggs until light and pale yellow.

6. Pour in the wet ingredients and mix to incorporate.

7. Sprinkle the dry ingredients and mix to incorporate.

8. Fold about 2/3 of the apple slices into the batter.

9. Pour the batter into the prepared pan and arrange the rest of the apple slices over the top of the cake.

10. Pour any liquids from the apples over the cake and bake for 55-65 minutes.

    The cake is ready when a toothpick comes out from the center of the cake with a few moist crumbs.

11. Allow the cake to cook in the pan before inverting it to your serving plate.

12. Dust with powdered sugar and serve.

Recipe Notes

• Store the cake at room temperature, covered for up to five days.
• To freeze, gently wrap the cake with plastic wrap, place it in a plastic bag, and freeze for up to six weeks. Remove the plastic wrap before allowing it to defrost.
• The top apples are optional. You can skip them and bake the cake in an eight—or nine-inch bundt pan.
• Make sure all of the ingredients are at room temperature for best results.
• Add two teaspoons of cinnamon or 1/2 teaspoon of cardamom to the apple mixture for more flavor.
• The best apples for this cake are Granny Smith, Golden Delicious, Red Delicious, Pink Lady apples, Royal Gala, and Fuji, or a combination of them.