What Makes This an Italian Apple Cake
Italian apple cake, often called torta di mele, is a humble home-style cake. The batter is plain and lightly lemony, and it holds a generous amount of apple. It is not a spiced American-style apple cake and it has no heavy frosting. A dusting of powdered sugar is the usual finish.
Italian cakes in general tend to be simple, not overly sweet, and made to go with coffee or tea. Many are eaten at breakfast or as an afternoon snack. This one fits that pattern, and it makes a good starting point for the other bakes in this section of the site.
You may also see it called Tuscan apple cake or rustic apple cake. Recipes vary, but most share the same core: eggs, sugar, flour, a little fat, lemon zest, and apples.
Ingredients
This makes one 22 cm (9 inch) round cake.
- 3 medium apples (about 450 g before peeling)
- 3 large eggs, at room temperature
- 150 g (3/4 cup) granulated sugar, plus 1 tablespoon for the top
- 100 ml mild olive oil or 100 g melted butter
- 120 ml (1/2 cup) whole milk
- 220 g (1 3/4 cups) all-purpose flour
- 2 teaspoons baking powder
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- Pinch of salt
- Powdered sugar, for dusting
How to Make It
- Heat the oven to 175 C (350 F). Grease a 22 cm round pan and line the base with parchment.
- Peel and core the apples. Cut two into small cubes and the third into thin slices.
- Whisk the eggs and sugar for a few minutes until pale and slightly thick.
- Stir in the oil or melted butter, milk, lemon zest, and vanilla.
- Whisk the flour, baking powder, and salt together, then fold into the wet mixture until just combined.
- Fold in the cubed apples. Scrape the batter into the pan and smooth the top.
- Arrange the apple slices on top and sprinkle with the extra tablespoon of sugar.
- Bake for about 40 to 50 minutes, until a skewer in the center comes out clean and the top is golden. Ovens vary, so start checking at 40 minutes.
- Cool in the pan for 10 minutes, then turn out. Dust with powdered sugar once cool.
Tips for a Moist Cake
- Do not overmix. Stop as soon as no dry flour is visible. Overworked batter can turn dense.
- Use enough apple. Apples release moisture as they bake, which helps keep the crumb tender.
- Pick a fat you like. Oil tends to keep the cake soft for longer; butter gives a richer flavor. Both work.
- Do not overbake. Check early and pull the cake when a skewer shows a few moist crumbs or none.
- Let it cool a little. The cake sets as it cools, and it often tastes better after a few hours.
Choosing Apples
Firm apples that hold their shape work best. Granny Smith, Pink Lady, Gala, and Golden Delicious are all commonly used. Tart apples give a brighter flavor, while sweeter ones give a softer, milder cake. If you use very juicy apples, you may want to blot them lightly after cutting.
Peeling is a matter of taste. Many recipes peel the apples for a smoother texture, though you can leave the skin on the slices for the top.
Variations
- Olive oil version: use a mild extra-virgin olive oil in place of butter for a fruity note. The Italian orange carrot cake uses a similar oil-based approach.
- Warm spice: add a half teaspoon of cinnamon if you prefer a more familiar apple flavor.
- Nuts or raisins: a handful of chopped walnuts or raisins can be folded in.
- Using a cake mix: if you are wondering how to add apples to a cake mix, the general idea is to fold in diced apples and bake a little longer. Because mixes differ, follow the package guidance and check for doneness with a skewer.
Storage and Serving
Keep the cake covered at room temperature for a day or two, or in the refrigerator for a little longer. Let slices come to room temperature before serving. It is lovely with coffee, tea, a spoonful of custard, or lightly whipped cream. For a spiced fruit cake with a similar everyday feel, try our spiced fig cake.
More Italian Cakes to Try
If you enjoy this cake, try the airy Italian margherita cake, the creamy Italian cherry ricotta cake, or the nutty Italian orange carrot cake. For a special occasion, look at the Italian amaretto cream cake or the rum-soaked Italian baba rum cake. For a no-bake option, see the Italian biscuit cake.
FAQ
What are Italian cakes like?
Many are simple and not very sweet, using everyday ingredients such as eggs, flour, olive oil or butter, and citrus zest. They are often served plain with coffee, for breakfast, or as a snack. There are also elaborate festive cakes, but home baking leans simple.
What is the secret to a very moist cake?
There is no single secret. Not overmixing, not overbaking, and using fruit or a fat such as oil all help.
Is apple cake good for health?
It contains fruit, but it is still a cake with sugar and fat, so it is best enjoyed as an occasional treat as part of a balanced diet. If you have specific dietary needs, check with a health professional.