Italian apple cake recipe (torta di mele)
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Jump to RecipeThere are cakes that taste like home, and this is one of them. The scent of apples, cinnamon, and sweet raisins drifting through the kitchen always reminds me of that moment when summer quietly steps aside and autumn begins to whisper at the windows. Soft, fragrant, and full of simple ingredients, this traditional Italian apple cake is the kind of dessert every family in Italy has in their recipe box. A true old‑fashioned Italian apple cake that brings joy to both children and grown‑ups.
It’s loaded with apples, lightly scented with lemon and vanilla, and perfect alongside a warm cup of tea or coffee. You can enjoy it for breakfast, as an afternoon snack, or slice it for your kids as a wholesome treat. And the best part? It’s incredibly easy to make and comes together in just one bowl.
I’ve baked this cake in many places, from my kitchen in Sicily, where I used the tiny, sweet mele dell’Etna, to my home here in the U.S., where Pink Lady, Gala, or Granny Smith apples work beautifully. No matter where you are, this cake carries that unmistakable warmth of a classic Italian dessert: humble, comforting, and made to be shared.
Why you’ll love this Italian apple cake
Just as with a classic Italian chocolate cake or a fragrant Italian lemon cake, this rustic Italian apple cake is born from simple pantry ingredients and the kind of softness and moisture that only true Italian home baking can give.
- It is perfect for breakfast, a little merenda (afternoon snack), or a cozy fall dessert
- Works with any apples you have on hand
- Naturally flavored with cinnamon, lemon, and sweet raisins
- A beautiful cake that looks impressive but is truly easy
- It is a wholesome cake you can make in no time, ready for your kids without relying on expensive store‑bought snacks full of preservatives.
Ingredients
This Italian apple cake comes together with the simplest ingredient, a few pantry staples:
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Fresh apples, use sweet, oven‑friendly apples. I’ve tried this cake with every variety, and it always turns out perfect.
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Eggs, room‑temperature eggs blend more easily into the batter and help create a softer, fluffier crumb.
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Granulated sugar, classic white sugar keeps the cake light and lets the natural sweetness of the apples shine.
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All purpose flour, or Italian 00 flour, works beautifully here. I haven’t tested whole‑grain or gluten‑free versions yet. If you do, let me know how it turns out.
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Unsalted butter, I use only butter in my recipes. No processed seed oils. It gives the cake a rich, tender texture.
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Raisins, just like walnuts. They add a lovely sweetness and a bit of texture to the batter.
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Baking powder
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Ground cinnamon, optional if you don’t like it or have allergies, but it gives to the cake a wonderful aroma and pairs perfectly with apples.
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Lemon juice, a few teaspoons, keep the apples from turning brown and adds a bright, aromatic contrast to the sweetness of the cake.
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Vanilla extract, I always use natural vanilla or vanilla paste. Vanilla paste gives the deepest, most fragrant flavor.
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Pinch of salt, it is used to balance and enhance all the flavors.
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Brown sugar (for the topping), this is totally optional. If you don’t like brown sugar, you can skip it. The cake will still be delicious.
How to make Italian apple cake
Start from the apples. Wash and dry your apples well. Peel them, cut into quarters, remove the core, and slice into thin wedges.
Squeeze the lemon juice over the apples and toss with your hands, so every slice is coated. This keeps them from browning.
Melt the butter over very low heat. Don’t let it bubble. If using a microwave, heat 30 seconds, then continue in 15‑second intervals.
In a large mixing bowl, whisk together the melted butter, eggs, and vanilla extract. Don’t overmix.
Add the granulated sugar and whisk until combined. Add 1 tbsp of cinnamon if you like a stronger flavor.
Add the flour, salt, and baking powder. Mix until the cake batter becomes smooth and creamy, then add the raisins.
TIP. Do not overmix the batter. Overmixing will make the cake dense and hard, instead of soft and tender. Mix using a spatula and with gentle movements.
Line your 9‑inch springform pan with parchment paper. Pour the batter into the cake pan and smooth the top.
Preheat the oven.
Arrange the apple slices on top in concentric circles; this is what gives the cake its rustic Italian look.
Mix the remaining cinnamon with the brown sugar. Sprinkle this mixture generously over the apples.
Bake for about 45 minutes, or until a toothpick inserted in the center comes out clean.
TIP. Start arranging the apple slices along the outer edge of the cake and work your way toward the center. This makes it much easier to create a neat, beautiful concentric circle of apples.
How should I store the cake?
Keep it covered at room temperature for 3 to 4 days. If you added apple cubes inside the batter, enjoy it within 2- 3 days because it will be extra moist.
Can I freeze my torta di mele?
Yes, you can. Slice the cake once it’s completely cooked and fully cooled. Wrap the apple cake first in plastic wrap and then in aluminum foil to protect it from freezer burn. Store the wrapped slices in an airtight container or freezer bag. When you’re ready to enjoy it, thaw at room temperature for about an hour before serving.
Variations
Like many Italian family recipes, this cake can be adapted to your taste or to whatever you have in your pantry. Add tiny apple cubes to the batter for an extra‑moist crumb, or replace part of the butter with a splash of good extra‑virgin olive oil for a more traditional flavor. If you love lemon, grate in some fresh zest for a brighter, fragrant twist. And if your kids prefer it simple, leave out the raisins; the cake stays soft, sweet, and delicious.
- Extra‑moist version: add small apple cubes directly into the batter
- Olive oil version: replace part of the butter with extra‑virgin olive oil
- Lemon‑scented version: add fresh lemon zest
- Cinnamon‑forward version: increase the cinnamon for a deeper fall flavor
- No‑raisin version: leave out the raisins for a simpler cake
- Apple variety options: Pink Lady, Gala, Golden Delicious, Granny Smith. All work beautifully.
- Nutty version: add a cup of chopped walnuts for extra texture and flavor
- Pine nuts version: add a handful of pine nuts on top of the cake after laying down the apples.
How serve Italian apple cake (torta di mele)
Warm with powdered sugar: dust the top with a light sprinkle of powdered sugar right before serving. It melts beautifully into the apples and gives that classic Italian look.
With a warm beverage: this cake is perfect with caffè latte, espresso, tea, or even a glass of warm milk, very traditional for an Italian breakfast.
With a scoop of gelato: for a more indulgent dessert, add a small scoop of vanilla gelato or fior di latte.
With whipped cream: lightly sweetened whipped cream works beautifully if you want something airy and not too rich.
As a merenda (afternoon snack), Italians often enjoy torta di mele in the afternoon with a simple cup of coffee or tea.
FAQ – Italian Apple Cake
Yes, absolutely. You can use whatever apples you already have at home. Pink Lady, Gala, Golden Delicious, and Granny Smith all work beautifully. Softer apples melt into the batter, while firmer ones keep their shape.
Of course. If your kids prefer it simple, just leave out the raisins. The cake stays soft, sweet, and delicious.
Add a handful of tiny apple cubes directly into the batter. This gives the cake a tender, almost pudding‑like crumb that many Sicilian nonnas love.
Yes. For a more traditional Italian apple cake with olive oil, replace part of the butter with good extra‑virgin olive oil. It gives the cake a lovely rustic flavor and keeps it moist for longer.
Insert a toothpick into the center. If it comes out clean, the cake is ready. Don’t bake past 50 minutes or the inside may become too dry.
Italian apple cake recipe (torta di mele)
Equipment
- 1 Glass bowl
- 1 Spatula
- 1 Flour sifter
- 1 cutting board
- 1 Vegetable peeler
- 1 9‑inch springform pan
- 1 Wooden spoon or whisk
- 1 Small saucepan (to melt butter)
Ingredients
- 1 lb Apples *3 large apples
- 3⅓ cup All purpose flour or Flour 00
- 6 Eggs
- 1 ⅕ cup Granulated white sugar
- 2 ¼ sticks Unsalted butter
- ½ cup raisin
- 1 tbsp Baking powder
- 2 tbsp Brown sugar
- 2 tbsp Ground cinnamon
- 1 Fresh lemon juice
- 1 tbsp Vanilla extract
- 1 Pinch of salt
Instructions
- Prepare the apples. Wash and dry the apples well. Peel them, cut them into quarters, remove the core, and slice them thinly.
- Prevent browning. Squeeze the lemon juice over the sliced apples and toss with your hands to coat evenly. Remove any lemon seeds.
- Melt the butter. Gently melt the butter over very low heat. Avoid boiling. If using a microwave, heat for 30 seconds, then in 15‑second intervals until melted.
- Mix the wet ingredients. In a large bowl, whisk together the melted butter, eggs, and vanilla extract. Do not overmix.
- Add the sugar. Stir in the granulated sugar until combined. Add 1 tablespoon of cinnamon if you like a stronger spice flavor.
- At this point, add the dry ingredients: the flour, a pinch of salt, and the baking powder.
- Fold the dry ingredients into the wet mixture until fully absorbed and the batter becomes smooth and creamy.
- Add the raisins and mix to combine.
- Line your spring form pan with parchment paper.
- Pour in the batter and roughly level the top with a spatula.
- Preheat the oven to
356 °F. - Arrange the thin apple slices on top of the batter, forming concentric circles as you like.
- Mix one teaspoon of cinnamon with two tablespoons of brown sugar.
- Using your hand, sprinkle the cinnamon‑sugar mixture evenly over the apples.
- Bake for about 45 minutes, or until a toothpick inserted into the center comes out completely clean. This means the cake is ready.
- Do not bake for more than 50 minutes or the inside may become too dry.
- Remove the cake from the oven and let it cool slightly.
- Remove the sides of the springform pan and transfer the cake to a cooling rack to finish cooling. If you prefer to serve it warm, transfer it to a serving plate and dust with powdered sugar, if desired.
Notes
- Storage: keep your apple cake with raisins and cinnamon covered at room temperature for about 3- 4 days.
- Adding apples to the batter: you can add small apple cubes directly into the batter, but this will make the cake more moist inside, so it should be eaten sooner.
- Drier version: if you prefer a slightly drier cake, perfect with warm milk in the morning, the apples on top are enough.
- How to line your spring form pan: cut a circle of parchment paper for the base and a long strip for the sides. Lightly butter the ring of the pan so the parchment sticks to it. This keeps the paper in place when you pour in the batter and prevents the cake from sticking.
- Preventing leaks: if your spring form pan is older or tends to leak, wrap the outside with a layer of aluminum foil before baking.
- Smoother release: once the cake has cooled slightly, run a thin knife around the edge before opening the spring form ring. This helps release the apples cleanly.
- Thicker cake: if you want a taller, bakery‑style cake, you can double all the ingredients. Use a deeper spring form pan and remember to increase the baking time, it will need almost double the time to cook through. Start checking with a toothpick after the 70–75 minute mark and continue baking until the center comes out clean.
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
This is the cake my mother used to bake when I was a kid! I personally really like it, super soft, it’s like a cloud! Delicious and beautiful to look at, for me it’s the ultimate apple cake recipe.