Italian Apple Cake With Plenty Of Apples Torta Di Mele

Introduction

Looking for a rustic, elegant dessert that celebrates apples in their purest form? This Italian Apple Cake (Torta di Mele) is packed with juicy apples and lightly scented with vanilla and lemon—an old-fashioned cake that’s wonderfully moist, tender, and not too sweet.

Ingredients List

4–5 medium apples (Granny Smith, Honeycrisp, or Fuji), peeled and thinly sliced
1 cup granulated sugar
2 large eggs
1/2 cup whole milk
1/3 cup vegetable oil or melted butter
1 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp vanilla extract
Zest of 1 lemon
Pinch of salt
Powdered sugar, for dusting (optional)

Timing

Prep Time: 15 minutes
Bake Time: 45–50 minutes
Total Time: ~1 hour

Step-by-Step Instructions

Step 1: Preheat and prep

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or springform pan.

Step 2: Slice the apples

Peel and thinly slice the apples. Set aside. You’ll be using lots of apples, so don’t be shy—they make the cake incredibly moist.

Step 3: Mix wet ingredients

In a large mixing bowl, whisk together the sugar, eggs, vanilla, lemon zest, and oil until smooth.

Step 4: Add dry ingredients

Add flour, baking powder, and a pinch of salt to the wet ingredients. Mix until just combined, then stir in the milk.

Step 5: Fold in the apples

Gently fold in the sliced apples until they’re evenly coated in the batter.

Step 6: Bake

Pour the mixture into the prepared pan, smoothing the top. Bake for 45–50 minutes or until golden and a toothpick inserted in the center comes out clean.

Step 7: Cool and serve

Let cool slightly before dusting with powdered sugar. Slice and serve warm or at room temperature.

Nutritional Information (Per Slice – Makes ~10)

Calories: 220 kcal
Fat: 8g
Carbs: 35g
Sugar: 20g
Protein: 3g

Healthier Alternatives

Use whole wheat pastry flour for added fiber
Replace sugar with coconut sugar or maple syrup
Swap milk for almond milk or oat milk

Serving Suggestions

Serve with a dollop of whipped cream or vanilla gelato
Drizzle with honey or caramel sauce
Add a sprinkle of cinnamon before baking for a spiced twist

Common Mistakes to Avoid

Underbaking: Check the center carefully—moist apples can make the center dense
Overmixing batter: Can make the cake tough
Using too few apples: The charm of this cake is its apple-heavy texture

Storing Tips

Store at room temperature, covered, for up to 2 days
Refrigerate for longer freshness, up to 5 days
Reheat slices in the microwave or oven before serving

Conclusion

This Italian Apple Cake (Torta di Mele) is a celebration of simplicity and tradition. Moist, fragrant, and loaded with fresh apples, it’s the kind of comforting dessert you’ll crave all year round.

Give it a try and leave a review with your favorite type of apple! Subscribe for more timeless recipes with rustic Italian flair.