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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.

Ingredients

Scale

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

Find it online: https://islawhite.com/italian-apple-cake-torta-di-mele-recipe/