Torta di Mele: The Italian Apple Cake That Tastes Like Home

Traditional Italian Apple Cake (Torta di Mele)

Italian Apple Cake, known as Torta di Mele, proves that simplicity always wins. This isn’t a layered or frosted dessert. It doesn’t wait for holidays or special occasions. Instead, it lives on the kitchen counter, already sliced, ready whenever you are.

That’s the charm. Torta di Mele feels casual, familiar, and welcoming. It fits into everyday life, not celebrations only. You bake it once, then reach for it all day long.

Soft, moist, and gently sweet, this cake puts apples front and center. As it bakes, the fruit releases its juices and melts into the batter. The crumb stays tender and light. A touch of lemon zest or vanilla lifts the flavor. Meanwhile, simple pantry ingredients keep everything honest and balanced. One bite feels nostalgic even if you’re making it for the first time.

Traditional Italian Apple Cake (Torta di Mele) You’ll Want to Make Again and Again

Unlike many famous Italian desserts, Torta di Mele doesn’t belong to one city or celebration. Instead, it belongs to everyday Italian life. It’s a true cucina casalinga recipe, home cooking at its best.

Mothers and grandmothers baked this cake to feed their families, not to impress guests. And that purpose still shows. In Italian homes, apple cake often appears without warning. Apples on hand? Cake goes in the oven. No announcement needed.

People serve it for breakfast, enjoy it as an afternoon snack, or finish a meal with a slice and espresso. Over time, it quietly becomes part of the daily rhythm.

Italian Apple Cake Made the Traditional Way

The roots of Torta di Mele reach back to rural Italy. Apples grew easily and stored well through the colder months. As a result, they became a natural choice for simple desserts. Before elaborating pastries took over, Italian baking relied on what was seasonal and affordable. That mindset shaped this cake. Bakers folded apples into basic batters made with flour, eggs, sugar, and whatever fat they had on hand.

In some regions, that meant olive oil. In others, butter. The goal was never perfection. Instead, it was comfort. Nourishment mattered more than appearance.

Because of that, no two Torta di Mele recipes look exactly alike. Each family adjusted the cake to local ingredients and personal taste. Then they passed it down, generation after generationWhy Torta di Mele Is Still Loved Today

Today, Torta di Mele continues to stand out by staying real. It doesn’t chase trends or dramatic presentation. Instead, it offers comfort, nostalgia, and reliability. This cake reminds us that great recipes don’t need to be complicated. Sometimes, all it takes is a bowl, a few apples, and a little patience. As it bakes, the kitchen fills with warmth. And suddenly, home feels even more like home.

Typical Ingredients

Apples (firm, slightly tart varieties like Granny Smith or Golden Delicious)
All-purpose flour
Granulated sugar
Eggs
Butter or olive oil
Milk (or yogurt, in some traditional versions)
Baking powder
Lemon zest (or a little lemon juice)
Vanilla extract (optional but common)
Salt

Optional Traditional Add-Ins
Cinnamon (used lightly, not dominant)
Raisins or sultanas
Pine nuts or chopped nuts
Powdered sugar, for dusting

Regional Variations Across Italy

Although the heart of Torta di Mele stays the same, regional touches give it character:

Northern Italy: Richer versions with butter, milk, and thinly sliced apples
Central Italy: Lighter cakes made with olive oil and bright citrus zest
Southern Italy: Variations with raisins, nuts, or a splash of liqueur

Some cakes turn out dense and custardy. Others stay airy and light. Some overflow with apples. Others balance fruit and cake evenly. Still, one thing never changes, simplicity.

This is the cake Italians bake without a reason. It shows up on the counter in the morning, gets sliced in the afternoon, and somehow disappears by evening. It’s perfect with coffee, ideal for breakfast, and just as comforting as a simple dessert after dinner. No frosting. No decoration. Just a light dusting of powdered sugar and the quiet confidence of a recipe that doesn’t need to prove anything.

This Traditional Italian Apple Cake (Torta di Mele) is the kind of recipe you make once and then keep coming back to. It doesn’t rely on fancy techniques or special equipment. Instead, it uses simple ingredients, a generous amount of apples, and a slow bake that fills your kitchen with the unmistakable smell of home.

As the cake bakes, the apples soften and sink into the batter, releasing their juices and creating a moist, tender crumb. The flavor stays gently sweet, never heavy, with lemon zest adding brightness and balance. You can use butter for a richer taste or olive oil for a lighter, more rustic version—both are true to Italian tradition.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 55

Cooling Time 30

Servings: 12 servings

Course: Dessert

Cuisine: Italian

Ingredients Equipment Method Notes

Ingredients

3½ cups apples, peeled, cored, and thinly sliced (about 4 medium apples)
2½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, melted and cooled
or ½ cup extra-virgin olive oil
3 large eggs, room temperature
½ cup whole milk
2 teaspoons baking powder
Zest of 1 lemon
1 teaspoon vanilla extract
½ teaspoon salt
Optional
½ teaspoon cinnamon
½ cup raisins or sultanas
Powdered sugar, for dusting

Equipment

9-inch (23 cm) round cake pan or springform pan

Instructions

Preheat oven
Preheat the oven to 350°F (175°C).
Grease the cake pan and line the bottom with parchment paper if desired.
Prepare the apples
Peel, core, and slice the apples thinly. Set aside.
Mix the wet ingredients.
In a large bowl, whisk the eggs and sugar until pale and slightly thick. Add the melted butter (or olive oil), milk, vanilla, and lemon zest. Whisk until smooth.
Combine the dry ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
Batter
Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. Do not overmix.
Fold in the apples
Add most of the sliced apples to the batter, reserving a handful for the top. Fold gently until evenly distributed.
Assemble
Pour the batter into the prepared pan. Arrange the remaining apple slices on top, slightly overlapping.
Bake
Bake for 50–55 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Cool
Let the cake cool in the pan for 15 minutes. Then transfer to a wire rack to cool completely.
Serve
Dust lightly with powdered sugar before slicing.

Notes

Choose the right apples: Use firm, slightly tart varieties like Granny Smith, Honeycrisp, or Golden Delicious. They hold their shape during baking and balance the cake’s sweetness.

Butter or olive oil: Butter gives a richer, more classic flavor, while olive oil creates a lighter, slightly fruity crumb. Both work beautifully, choose based on your preference.

Don’t overmix the batter: Fold the dry ingredients into the wet just until combined. Overmixing can make the cake dense instead of tender.

Slice apples evenly: Thin, uniform slices ensure even baking and a beautiful cake top. Reserve a few slices for decoration.

Add subtle flavors: Lemon zest brightens the cake. A pinch of cinnamon or vanilla adds warmth without overpowering the apples.

Check for doneness: Insert a toothpick in the center; it should come out clean or with just a few crumbs. Apples will make the cake moist, so don’t worry if it’s slightly tender inside.

Cooling matters: Let the cake cool in the pan for 15 minutes before removing it. This prevents cracking and keeps the cake moist.

Serving

Torta di Mele is versatile and always inviting. Serve it warm or at room temperature, depending on your preference. A light dusting of powdered sugar adds a simple, elegant touch.

For breakfast: Pair a slice with a cappuccino or hot tea for a cozy morning treat.
For an afternoon snack: Enjoy with a glass of milk, fresh juice, or a cup of espresso.
As dessert: Serve slightly warm with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of honey.

Torta di Mele is also perfect for holiday gatherings, brunches, or casual coffee dates. It’s simple, comforting flavor makes it universally loved and easy to share.

Storage

Torta di Mele keeps beautifully, making it perfect for baking ahead or enjoying over a few days.

At room temperature: Store the cake in an airtight container or cover with plastic wrap for up to 2 days. This keeps it soft and moist.

In the refrigerator: Keep in an airtight container for up to 4 days. Allow it to come to room temperature or warm slightly before serving for the best texture.

Freezing: Wrap slices or the whole cake tightly in plastic wrap, then in aluminum foil, and freeze for up to 2 months. Thaw overnight in the fridge, then warm gently before serving.

If dusted with powdered sugar, wait until right before serving to maintain a fresh appearance.