Go Back
–+ servings
torta di mele recipe.
Print

Tender and Moist Italian Apple Cake (Torta De Mele)

A rustic, tender Italian apple cake made with simple pantry ingredients and fresh apples folded into a soft, buttery batter.
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 Levy Frances

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.
    • I recommend using Granny Smith (tart), Apple Crisp (tart and sweet), Golden Delicious (sweet), or a combination of 2, or all three.
  • 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.