There’s something irresistibly comforting about an Italian apple cake (Torta di Mele) made with plenty of apples. This version is moist, tender, and bursting with fresh apple flavor in every bite. It’s ideal for afternoon tea, a light dessert, or even breakfast with a cup of coffee.
What makes this cake special is that it’s packed with apples both inside the batter and on top. The result is a cake that doesn’t just taste like apples — it’s infused with their flavor and texture from edge to center.
Below you’ll find the full recipe, step-by-step instructions, tips, and serving ideas to help you recreate this traditional Italian treat at home.
Ingredients
(For one 9‑inch / 23 cm round cake pan)
- 4 medium apples (about 500 g total), peeled, cored, and thinly sliced
- 200 g all-purpose flour
- 150 g granulated sugar
- 3 large eggs
- 100 ml whole milk
- 80 ml vegetable oil (or melted butter)
- 1 teaspoon pure vanilla extract
- 1½ teaspoons baking powder
- ½ teaspoon ground cinnamon (optional)
- Pinch of salt
- Juice of half a lemon (to keep apple slices from browning)
- Powdered sugar, for dusting
Instructions
- Preheat & prepare pan
Preheat your oven to 170 °C (340 °F). Grease and flour a 9‑inch (23 cm) round cake pan, or line it with parchment paper. - Prepare the apples
In a bowl, toss the thin apple slices with lemon juice to keep them from browning. Set aside. - Mix the wet ingredients
In a large mixing bowl, whisk together the eggs and sugar until light and fluffy. Add in the milk, oil (or melted butter), and vanilla extract. Mix until combined. - Combine the dry ingredients
In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon (if using). - Combine wet and dry
Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix. - Add apples to batter
Reserve about a quarter of the apple slices for the top. Fold the rest of the apple slices into the batter. - Pour and top
Pour the batter into your prepared cake pan. Arrange the reserved apple slices on top in a circular pattern or however you like. - Bake
Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely cover the cake with aluminum foil during the last 10–15 minutes. - Cool and serve
Let the cake cool in the pan for 10 minutes before transferring to a wire rack. Once cooled, dust with powdered sugar before serving.
Prep Time, Cook Time & Totals
- Preparation Time: 20 minutes
- Cooking Time: 50 minutes
- Total Time: 70 minutes
Serving Size & Yield
- Serving Size: About 12 slices
- Yield: 1 cake
Cuisine & Course
- Cuisine: Italian
- Course: Dessert / Tea Cake
Nutrition Information** (per serving, approx.)
- Calories: ~220 kcal
- Fat: ~8 g
- Carbohydrates: ~33 g
- Protein: ~2.5 g
Why You’ll Love This Torta di Mele
- Plenty of apple flavor — both inside and on top
- Soft, tender, and moist texture
- Simple pantry ingredients
- Great for breakfast, tea, or dessert
- Elegant appearance with minimal effort
Tips & Variations
- Best apples to use: Firm and slightly tart varieties like Granny Smith, Honeycrisp, or Braeburn.
- Spices: Try nutmeg or cardamom in place of cinnamon for a twist.
- Add-ins: A handful of chopped walnuts or raisins can add texture.
- Glaze option: Brush with warm apricot jam for a glossy finish.
- Storage: Store at room temperature for 2 days or in the fridge for up to 4 days. Warm slices before serving for best flavor.
- Serving ideas: Delicious with whipped cream, ice cream, or a drizzle of honey.
Conclusion
This Italian Apple Cake – Torta di Mele – is a timeless, homey dessert that showcases the natural sweetness of apples in every bite. It’s easy to make, beautiful to serve, and truly satisfying. Whether you bake it for a cozy family gathering or a special guest, it’s sure to become a new favorite.