Recipes › Dessert › Torta Di Mele Italian Apple Cake Recipe

Torta Di Mele Italian Apple Cake Recipe

Recipe by Pedro M. A. Neves

Torta di mele is a rustic Italian apple cake that showcases the simple elegance of Northern Italian home baking. Tender apples suspended in a light, buttery cake base create a naturally sweet dessert that requires no frosting and pairs beautifully with afternoon coffee or as a simple finish to dinner. This humble cake celebrates quality ingredients and straightforward technique.

Ingredients

• 300g all-purpose flour (2⅜ cups)
• 150g granulated sugar (¾ cup)
• 100g unsalted butter, softened (7 tablespoons)
• 2 large eggs
• 120ml whole milk (½ cup)
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 700g Granny Smith or Fuji apples, peeled, cored, sliced (about 6 medium apples)
• 30g granulated sugar for apple layer (2 tablespoons)
• 1 tablespoon lemon juice
• 1 tablespoon cocoa powder for dusting (optional)

Instructions

1. Preheat oven to 180°C (350°F). Butter a 9-inch (23cm) round cake pan and line the bottom with parchment paper.

2. In a small bowl, whisk together flour, baking powder, and salt. Set aside.

3. Cream the softened butter and 150g sugar together in a large bowl using an electric mixer for 3-4 minutes until pale and fluffy.

4. Add eggs one at a time to the butter mixture, beating well after each addition, then add vanilla extract and continue mixing until fully incorporated.

5. Alternately add the flour mixture and milk to the wet ingredients, beginning and ending with flour, mixing on low speed just until combined.

6. Toss the sliced apples with 30g sugar and lemon juice in a separate bowl.

7. Pour half the cake batter into the prepared pan, smooth the top, then arrange half the apple slices in an even layer.

8. Spread the remaining batter over the apples, then top with the remaining apple slices arranged decoratively.

9. Bake for 40-45 minutes until golden brown and a toothpick inserted into the cake portion comes out clean. The top should be set and apples slightly caramelized.

10. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Dust lightly with cocoa powder if desired before serving.

Substitutions

• Replace butter with equal amount of neutral oil (olive oil will add undesirable flavor) for a vegan option using appleseed or plant-based milk and aquafaba instead of eggs
• Substitute all-purpose flour with 280g spelt flour (same weight) for a nutty whole grain version, slightly reducing baking powder to 1½ teaspoons
• Use Greek yogurt (60ml) mixed with 60ml milk instead of 120ml milk for added richness and tenderness
• Replace granulated sugar with 150g light brown sugar for deeper caramel notes with the apples

Tips

• Slice apples uniformly to ensure even cooking; thinner slices will soften more during baking while thicker slices remain slightly firm
• Brush a thin layer of apricot jam or honey over the warm cake immediately after removing from the oven for a subtle shine and extra sweetness
• Prepare apples just before assembling the cake to prevent browning; the lemon juice slows oxidation but freshness is best
• Serve torta di mele at room temperature for best flavor and texture; refrigeration can make the crumb dense

Torta di mele originates from Northern Italy, particularly the Veneto and Trentino regions where apple cultivation has deep roots. This cake represents the Italian philosophy of seasonal, ingredient-driven baking rather than elaborate decoration—it is meant to highlight the quality of the fruit and simplicity of execution.

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