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torta di mele apple cake recipe

Torta di Mele (Classic Italian Apple Cake)

A cozy, one-bowl Italian apple cake that smells like lemon and vanilla the moment it leaves the oven. Made with simple ingredients and fresh apples, this soft, moist torta di mele is perfect for breakfast, coffee, or dessert.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 people
Course: Dessert, Snack, Sweet Breakfast
Cuisine: Italian
Calories: 260
Ingredients Method Notes

Ingredients
  

Core ingredients:
  • 2 –3 firm apples Granny Smith, Pink Lady, or Honeycrisp
  • 1 ½ cups 190g all-purpose flour
  • 2 tsp baking powder
  • ¾ cup 150g sugar
  • 3 large eggs room temperature
  • ½ cup 115g melted butter (or olive oil or ½ cup plain yogurt)
  • 1 lemon zest and 1 tbsp juice
  • 1 tsp vanilla extract or vanilla powder
  • Pinch of salt
Optional toppings / flavor extras:
  • 1 tsp cinnamon for warm spice flavor
  • 2 tbsp pine nuts walnuts, or pecans (for crunch)
  • Powdered sugar for dusting

Method
 

Preheat oven
  1. Heat oven to 350–355°F (180°C). Grease and line a 9-inch springform or 8-inch round cake pan with parchment paper.
Prep the apples
  1. Peel, core, and slice apples thinly. Toss them with lemon juice to keep them bright and prevent browning.
Mix the batter
  1. In a large bowl, whisk together flour, baking powder, sugar, and a pinch of salt.
  2. Add eggs, melted butter (or oil/yogurt), lemon zest, and vanilla. Stir until smooth and creamy.
Add the apples
  1. Fold in most of the apple slices gently, keeping a handful aside for the top.
Assemble and bake
  1. Pour batter into the prepared pan. Arrange the remaining apple slices neatly on top in a circular pattern.
  2. Sprinkle with sugar (and nuts if using).
Bake
  1. Bake for 45–60 minutes until golden brown and a skewer inserted in the center comes out clean.
  2. If it browns too fast, tent loosely with foil.
Cool and finish
  1. Let the cake rest in the pan for 10 minutes, then remove and cool on a rack.
  2. Dust lightly with powdered sugar before serving.

Notes

  • For the best texture, use room-temperature eggs and avoid overmixing.
  • Granny Smith apples hold shape best; combine with Pink Lady for a sweet-tart balance.
  • If baking in a Bundt pan, check for doneness a few minutes earlier.
  • Store covered in the fridge for 3–4 days or freeze slices for up to 3 months.
  • Delicious served warm with vanilla ice cream, whipped cream, or mascarpone.