Last updated on April 11th, 2026.
My rustic, tender Italian apple cake, known as Torta Di Mele made with simple pantry ingredients and fresh sliced apples folded into a soft, buttery batter. This timeless dessert combines the simplicity of fresh apples with the warmth of the Italian baking tradition.
I grew up with a jewish 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. And this cake, hits home even closer being one of those simple, one bowl recipe my grandmother used to make.
Please do not be fooled by its rustic appearance, it may not be as glamorous as Rainbow Cookies or as indulging as the classic Tiramisu, but it is moist, tender, and just as delicious. I promise you will go for that second slice.
The Key Ingredients
When developing and testing this recipe, I paid extra attention to the apples, and how I can highlight them using simple ingredients we already have in our pantry.
- Sliced Apples. We fold most of the apple slices into the batter, so it is important to use type of apples that hold their shape during baking. I recommend Granny Smith if you like tart apples, Golden Delicious if you like sweet apples or Honey crisp for both tart and sweet.
- Lemon juice and zest from half a lemon. The lemons do not contribute to the cake’s flavor, but do not skip this ingredient. Coating the apple slices with the lemon juice which is an acidic substance prevents them from losing their firmness. (I wrote more about this in my cookbook, Baking Science).
- Olive oil and melted butter.I love using both olive oil and butter when baking Italian cakes, it is the best way to get the authentic, slightly earthy Italian flavor, without missing out on the butter’s creamy contribution.
Let’s Bake It (& Connect To Our Inner Nonna)
This is a very simple cake that requires straightforward steps and no special equipment.Below are step-by-step visual images and I also included my tops tips for a successful baking:
- The ingredients must be at room temperature: that includes the eggs, milk and butter (melted but warm, not hot). When too cold, or too hot the ingredients do not incorporate into a cohesive mixture and might bake, dense, and chewy.
- Topping the cake with the apple slices is optional, but I love the rustic look it gives the cake. You can also sprinkle some slices almonds, or pine nuts for another layer of texture and flavor.
Tender and Moist Italian Apple Cake (Torta De Mele)
Ingredients
- 4 Medium (500g) Apples
- 1/2 Lemon, juiced and zested
- 2 Cups (240g) All-purpose flour
- 2 teaspoons baking powder
- 1 1/2 Cups (300g) Sugar
- 2 Large Eggs, at room temperature
- 1/2 Cup (120ml) Milk, at room temperature
- 1/2 Cup(113g) Melted butter
- 1/2 Cup (120ml) Olive oil
- 1 teaspoon Vanilla extract
Instructions
- Preheat the oven to 350F (180C), and grease one nine-inch springform pan.
- Peel, core, and slice the apples (500g) into 1/4-inch wedges.
- Toss the apple slices with the lemon zest, juice, and one tablespoon of sugar (15g), and set aside.
- In a medium bowl, mix the flour (240g)and baking powder (2 teaspoons). In a separate bowl, combine the milk (120 ml), melted butter (113 g), olive oil (120 ml), and vanilla (1 teaspoon).
- In a large bowl or a bowl of a stand mixer, beat the rest of the sugar (285g) and eggs (2) until light and pale yellow.
- Pour in the wet ingredients and mix to incorporate.
- Sprinkle the dry ingredients and mix to incorporate.
- Fold about 2/3 of the apple slices into the batter.
- Pour the batter into the prepared pan and arrange the rest of the apple slices over the top of the cake.
- 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.
- Allow the cake to cook in the pan before inverting it to your serving plate.
- Dust with powdered sugar and serve.
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.
This is an incredible recipe. It came out so soft and moist!