This Torta di Mele recipe- Italian Apple Cake is a moist, easy-to-make classic Italian dessert. It’s delicious especially when fresh apples are in season!
Torta di Mele Recipe
Fall not only brings cooler weather, colorful falling leaves, but, It’s that time of year when fresh apples are in season! What better dessert to make in autumn than a moist Italian Apple Cake!
Authentic Italian desserts are either known for their dryness or their wetness. If they’re wet, it’s usually from a saturation of liquor, such as the traditional Rum Baba or Italian Rum Cake.
My late mother was known for her “I feel like I had a shot of rum- Rum Cake.” In other words, authentic Italian desserts are not usually moist but, this apple cake is moist which makes it perfect for Americans! We love our moist and delicious desserts.
Italian apple cake is a nice alternative to apple pie especially when you don’t have plain vanilla ice cream to serve with the pie- a la mode. This cake is perfect to serve with a cup of coffee or espresso or a hot cup of your favorite tea!
As I’ve mentioned above, this apple cake is a moist cake that your family will love so, be sure to reserve a piece for yourself! You’re the baker.
What Kind of Apples to Use
It’s best to use baking apples, which I’ve listed below. However, I find using tart apples, such as Granny Smith apples, work best in apple desserts. An authentic Italian apple cake is made with Renette apples and other types of baking apples however, I’ve never seen that variety in eastern Pennsylvania, which is where I’m from. I’m from the Philadelphia area.
- Granny Smith-tart and sweet, hold their shape
- Honeycrisp- sweet/tart, hold their shape
- Braeburn-spicy sweet flavor, maintain their texture
- Pink Lady-sweet/tart flavor, maintain their texture
- other apples- Renette apples, Jonagold, Fuji, Cortland apples
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Equipment
Ingredients
NOTE: You may use Pane degli Angeli which is vanilla flavored baking powder
instead of baking powder
and vanilla extract. I’ve offered both ways in case you can’t find Pane degli Angeli however, Amazon sells it.
*The full, printable recipe is in the recipe card below.
- apples
- granulated sugar
- pre sifted all purpose flour
- butter
- whole milk
- eggs
- lemon
- vanilla extract
- baking powder- or use without vanilla extract and use Pane degli Angeli (vanilla flavored baking powder)
- cinnamon
- salt
- powdered sugar (optional)
- pine nuts (optional)
Instructions
- First, preheat the oven to 350F and melt the butter in the microwave or on the stove top. Set aside.
- Then, add to a medium bowl the pre-sifted flour and baking powder and set aside.
- Next, grate the zest of the lemon and squeeze out about one teaspoon of lemon juice.
- Next, to a large mixing bowl: add the eggs, vanilla extract and granulated sugar a little at a time followed by the salt and cinnamon.
- Then, add the melted butter, lemon zest and lemon juice.
- Then, add the flour and baking powder mixture, a large spoonful at a time, to the egg mixture.
- Next, pour in the milk into the cake batter.
- Then, peel and slice the apples in half and remove the apple cores. Very thinly, and as thin as you can, slice the apples.
- Next, grease the bottom and sides of the springform pan with butter. Using about a tablespoon of granulated sugar, add it to the sides and bottom of a 9″ springform pan.
- Next, mix the thin apple slices into the cake batter and using a rubber spatula pour and scrape the sides of the bowl into the prepared pan.
- Then, bake in a preheated oven for 55-60 minutes or so. Insert a toothpick in the middle to see if it comes out with a crumb or two which is fine. Be sure there is not gooey cake batter on the toothpick. If so, let it bake 5-7 more minutes longer.
- Last, after the cake has cooled and come to room temperature, remove from the springform pan and sprinkle pine nuts and/or powdered sugar.
Pro Tip
- Add pine nuts to the top for some extra flavor and a little crunch.
- Quickly peel, core and slice the apples so they don’t get brown but, if they do, you can still use them but, don’t let too much time pass. If you fear you’re not able to prepare them quickly, add 1 tablespoon of fresh lemon juice to the sliced apples while you’re cutting the remaining apples.
- To Americanize this Torta di Mele, you can add a pinch of cloves (which I am told are hard to find in Italy) and 1/2 teaspoon of ground nutmeg because that would only make it even better!
Storage
Store the cake in an airtight container in your refrigerator to maintain freshness for longer storage. However, you can keep the apple cake on your counter for 2-3 days covered well in plastic wrap.
Make this easy Italian apple cake to celebrate fall, a special occasion or for a tasty Thanksgiving dessert. Italian Torta di Mele is a fantastic and fitting dessert for an Italian Thanksgiving!
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I took this recipe to Weekend Potluck.
Italian Apple Cake
Equipment
- 1 paring knife
- 1 9" springform pan
Ingredients
- 1 3/4 lbs apples (about 1 1/4 peeled and cored)
- 1 cup granulated sugar (plus 1 tbsp for preparing pan)
- 2 1/4 cups pre sifted all purpose flour
- 1/2 cup butter, melted
- 2/3 cup whole milk
- 2 large eggs, room temperature
- 1 whole lemon (for zest and 1 tsp of juice)
- 1 tsp vanilla extract
- 1 tbsp baking powder (or use without vanilla extract and use Pane degli Angeli (vanilla flavored baking powder))
- 1 tsp cinnamon
- 1/8 tsp salt
- 1/2 tbsp powdered sugar (optional)
Instructions
- First, preheat the oven to 350F and melt the butter in the microwave or on the stove top. Set aside.
- Then, add to a medium bowl the pre-sifted flour and baking powder and set aside.
- Next, grate the zest of the lemon and squeeze out about one teaspoon of lemon juice.
- Next, to a large mixing bowl: add the eggs, vanilla extract and granulated sugar a little at a time followed by the salt and cinnamon.
- Then, add the melted butter, lemon zest and lemon juice.
- Then, add the flour and baking powder mixture, a large spoonful at a time, to the egg mixture followed by the milk and mix.
- Then, peel and slice the apples in half and remove the apple cores. Very thinly, and as thin as you can, slice the apples.
- Next, grease the bottom and sides of the springform pan with butter. Using about a tablespoon of granulated sugar, add it to the sides and bottom of a 9" springform pan.
- Next, mix the apple slices into the cake batter and using a rubber spatula pour and scrape the sides of the bowl into the prepared pan.
- Then, bake in a preheated oven for 55-60 minutes. Insert toothpick into the middle of the cake to see if it comes out with a crumb or two on it vs. cake batter. The top of the cake will become golden brown.
- Last, after the cake has cooled and come closer to room temperature (at least 45-60 minutes of cooling time), remove it from the springform pan and sprinkle pine nuts and/or powdered sugar on top if desired.
Notes
Storage
Store the cake in an airtight container in your refrigerator to maintain freshness for longer storage. However, you can keep the apple cake on your counter for 2-3 days covered well in plastic wrap.Did You Make This Recipe?
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