Italian Apple Cake (Torta Di Mele) Recipe

Introduction

Italian Apple Cake, or Torta di Mele, is a tender, apple-filled dessert that highlights fresh fruit in every bite. This cake is simple to make and perfect for sharing with family or friends, offering a sweet, comforting finish to any meal.

Ingredients

• 5 apples (2 lb / 1 kg)
• ½ lemon juice (half of a whole lemon, juiced)
• ½ cup butter at room temperature
• ½ cup caster sugar
• 2 fresh eggs
• 1 ½ cup flour (8.8 oz)
• 4 teaspoons baking powder
• Topping:
• ¼ cup butter (50 gr)
• ¼ cup caster sugar (50 gr)

Instructions

1. Step 1: Cut the apples into large chunks and toss them with the lemon juice to prevent browning.
2. Step 2: In a bowl, whisk the room temperature butter with the caster sugar until creamy.
3. Step 3: Add the eggs one at a time to the butter and sugar mixture, combining well after each addition.
4. Step 4: In a separate bowl, mix the flour and baking powder, then fold this dry mixture into the wet batter. The batter should be soft and creamy.
5. Step 5: Prepare a round baking tin by covering the bottom with parchment paper, then butter and coat it with flour.
6. Step 6: Pour the cake batter into the prepared tin and spread it evenly.
7. Step 7: Arrange the apple chunks on top, gently pushing them into the batter.
8. Step 8: Melt the topping butter and sugar together in the microwave, then pour it evenly over the apples.
9. Step 9: Bake the cake in a preheated oven at 355°F (180°C) for 1 hour.
10. Step 10: Once baked, let the cake rest for 10 minutes before removing the ring. Use a spatula to detach the apples and cake from the pan edges.
11. Step 11: Remove the bottom of the pan and parchment paper, then place the cake on a serving dish. Serve warm or at room temperature.

Tips & Variations

• Use a mix of apple varieties such as Granny Smith and Fuji for a balanced sweet and tart flavor.
• If the batter feels too dry, try measuring the flour by weight (ounces) instead of cups for better accuracy.
• For added warmth, sprinkle cinnamon or nutmeg over the apples before adding the topping.
• Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.

Storage

Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat slices gently in the microwave or oven before serving to enjoy the cake warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen apples for this cake?

Fresh apples work best for texture and flavor, but if using frozen apples, thaw and drain them well to avoid excess moisture in the batter.

How do I know when the cake is fully baked?

Check the cake by inserting a toothpick or skewer into the center; it should come out clean or with a few moist crumbs but no raw batter.

Italian Apple Cake (Torta Di Mele) Recipe

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★★★★★

4.6 from 55 reviews

This Italian Apple Cake, or Torta Di Mele, is a moist and flavorful dessert bursting with plenty of fresh apples. Made with a soft and creamy batter infused with lemon juice to prevent browning, it’s topped with a buttery sugar glaze that caramelizes beautifully during baking. Perfect served warm or at room temperature, this classic cake offers a delightful balance of sweet and tangy apple flavors with a tender crumb.

• Author: Isla
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Cake Ingredients

• 5 apples (2 lb / 1 kg), cut into large chunks
• ½ lemon, juiced
• ½ cup (113 g) butter, at room temperature
• ½ cup (100 g) caster sugar
• 2 fresh eggs
• 1 ½ cups (8.8 oz / 250 g) flour
• 4 teaspoons baking powder

Topping

• ¼ cup (50 g) butter
• ¼ cup (50 g) caster sugar

Instructions

1. Prepare the Apples: Cut the apples into large chunks and toss them with the juice of half a lemon to prevent browning. Set aside.
2. Make the Cake Batter: In a mixing bowl, whisk the butter at room temperature together with the caster sugar until creamy. Add the eggs one at a time, mixing well after each addition. In a separate bowl, combine the flour and baking powder, then gradually add this dry mixture to the wet batter. Stir until the batter is soft and creamy.
3. Prepare the Baking Tin: Line the bottom of a round baking tin with parchment paper. Butter the sides and coat them lightly with flour to prevent sticking.
4. Assemble the Cake: Pour the cake batter evenly into the prepared baking tin. Spread the lemon-coated apple chunks over the top, gently pressing them into the batter so they are partially submerged.
5. Prepare the Topping: Melt the butter and caster sugar together in the microwave until combined and smooth. Drizzle this mixture evenly over the apples.
6. Bake: Bake the cake in a preheated oven at 355°F (180°C) for 1 hour, until the top is golden and a toothpick inserted in the center comes out clean.
7. Cool and Serve: Allow the cake to rest for 10 minutes before removing it from the baking tin. Use a spatula to detach the cake and apples from the sides of the pan then remove the ring and the parchment paper from the bottom. Transfer the cake to a serving dish. Serve warm or at room temperature.

Notes

• Using lemon juice on the apples helps prevent browning and adds a subtle tang.
• Ensure the butter is at room temperature to achieve a smooth batter.
• If the batter feels too dry, measure the flour by weight (8.8 oz) for accuracy.
• You can substitute caster sugar with granulated sugar if unavailable.
• This cake is best enjoyed within two days; store covered at room temperature.

Keywords: Italian apple cake, Torta di mele, apple dessert, Italian dessert, baked apple cake, moist apple cake