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Italian Apple Cake (Torta di Mele)
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.
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Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time 30 minutes
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
 

  1. Preheat oven
    Preheat the oven to 350°F (175°C).
    Grease the cake pan and line the bottom with parchment paper if desired.
  2. Prepare the apples
    Peel, core, and slice the apples thinly. Set aside.
  3. 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.
  4. Combine the dry ingredients
    In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Batter
    Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. Do not overmix.
  6. Fold in the apples
    Add most of the sliced apples to the batter, reserving a handful for the top. Fold gently until evenly distributed.
  7. Assemble
    Pour the batter into the prepared pan. Arrange the remaining apple slices on top, slightly overlapping.
  8. Bake
    Bake for 50–55 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
  9. Cool
    Let the cake cool in the pan for 15 minutes. Then transfer to a wire rack to cool completely.
  10. 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.