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Authentic Italian Torta di Mele: Moist Apple Cake

  • 4 min read
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My rustic, tender Italian apple cake, known as Torta di Mele, is made with simple pantry ingredients and fresh sliced apples folded into a soft, buttery batter. This timeless dessert blends the bright freshness of apples with the warmth of traditional Italian baking.

Italian apple cake, sliced.

I grew up surrounded by the aromas of a busy kitchen—my Jewish grandmother, much like an Italian nonna, believed in feeding anyone who stopped by. Her effortless, comforting recipes are the heart of my kitchen. This apple cake is one of those simple, one-bowl cakes she would make: humble, reliable, and delicious.

Don’t be misled by its modest, rustic appearance. This cake may not be as showy as layered cookies or as decadent as tiramisu, but it is moist, tender, and full of homey flavor. It’s the kind of cake that invites a second slice and a cup of coffee.

Key Ingredients

The focus for this recipe is the apples. Choosing the right apples and treating them properly keeps the cake tender and lets the fruit shine. Below are the essential ingredients and why they matter.

  • Sliced apples. Fold most of the apple slices into the batter, so choose apples that hold their shape while baking. Good options: Granny Smith for tartness, Golden Delicious for sweetness, or Honeycrisp for a balance of both.
  • Fresh lemon juice and zest (from 1/2 lemon). Lemon juice prevents the apple slices from browning and helps them keep their texture. A little zest brightens the flavor without making the cake taste strongly of lemon.
  • Olive oil and melted butter. Using both gives the cake an authentic Italian character: olive oil adds a subtle, earthy note while butter adds richness and tenderness.

Let’s Bake It (and Connect to Our Inner Nonna)

This is a straightforward cake that requires a few basic tools and simple steps. Below are clear instructions, practical tips, and step-by-step photos to guide you through the process.

  • Bring all ingredients to room temperature: eggs, milk, and melted butter. If ingredients are too cold or too hot they won’t combine properly and the cake texture can suffer.
  • Decorating the top with extra apple slices is optional but gives the cake a rustic, attractive finish. For added texture, scatter sliced almonds or pine nuts on top before baking.
A large bowl with sliced apples.
Peel, core and slice the apples, then toss them in lemon juice.
Measuring cups with wet and dry ingredients.
Combine milk, melted butter, and oil in one container; mix dry ingredients in another bowl.
Beating eggs and sugar with a whisk.
Beat eggs and sugar until pale and airy.
Pouring wet ingredients into bowl.
Stir the wet ingredients into the whipped eggs and sugar.
Cake batter in a bowl.
Add the dry ingredients and stir until just combined.
Folding apple slices into cake batter.
Fold most of the apple slices into the batter, reserving some for the top.
Unbaked cake topped with apple slices.
Pour the batter into the prepared pan and arrange remaining apple slices on top.
Baked Italian apple cake.
A slice of Italian apple cake.

Tender and Moist Italian Apple Cake (Torta di Mele)

A rustic, tender Italian apple cake made with simple pantry ingredients and fresh apples folded into a soft, buttery batter. Perfect for breakfast, tea, or dessert.

Prep Time: 25 mins   |   Cook Time: 1 hr 5 mins   |   Servings: 12

Author: Dikla Levy Frances

Ingredients

  • 4 medium apples (about 500g)
  • Juice and zest of 1/2 lemon
  • 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

  1. Preheat the oven to 350°F (180°C) and grease a 9-inch springform pan.
  2. Peel, core, and slice the apples into 1/4-inch wedges.
  3. Toss the apple slices with the lemon juice, lemon zest, and 1 tablespoon (15g) sugar; set aside.
  4. In a medium bowl, whisk together the flour and baking powder. In another container, combine the milk, melted butter, olive oil, and vanilla.
  5. In a large bowl, beat the remaining sugar and eggs until light and pale.
  6. Slowly add the wet mixture to the eggs and sugar, stirring to combine.
  7. Gently fold the dry ingredients into the wet mixture until just combined.
  8. Fold about two-thirds of the apple slices into the batter, reserving the rest for the top.
  9. Pour the batter into the prepared pan and arrange the reserved apple slices decoratively across the top. Pour any juices from the apple bowl over the cake.
  10. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
  11. Allow the cake to cool in the pan for a short time, then invert onto a serving plate.
  12. Dust with powdered sugar, slice, and serve slightly warm or at room temperature.

Notes

  • Store the cake covered at room temperature for up to five days.
  • To freeze, wrap gently in plastic wrap and place in a freezer bag for up to six weeks. Remove wrap before thawing.
  • If you prefer not to top the cake with apple slices, you can skip them and bake in an 8- or 9-inch bundt pan.
  • For extra flavor, add 2 teaspoons cinnamon or 1/2 teaspoon ground cardamom to the apple mixture.
  • Good apple varieties for this cake include Granny Smith, Golden Delicious, Pink Lady, Royal Gala, and Fuji, or a mix of two or three types.