Rustic Italian Apple Cake
Simple, rustic, and lightly sweet, this Italian Apple Cake (Torta di Mele) is a Tuscan classic that’s just as welcome with morning espresso as it is for dessert.
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Italian Translation: Torta di Mele
Region of Origin: Tuscany
Wine Pairing Suggestion: a dessert wine like Franciacorta
Category: Dessert [‘Dolce’]
Michelle’s Cucina
A note from my kitchen to yours.
Torta di Mele is one of my favorite Italian desserts. Unlike many American-style apple cakes, this classic Italian version keeps the focus on fresh apples, bright lemon, and buttery richness rather than lots of sugar or heavy spices.
I love enjoying it at home with an afternoon espresso, bringing it to family gatherings, or ending a simple dinner with a slice. Soft, rustic, and comforting.
Why this recipe works: Thinly sliced apples melt into the batter as it bakes, creating a cake that’s incredibly moist without feeling heavy. A touch of lemon brightens the fruit, while the simple batter lets the apples remain the star of every bite.
Ingredients for Italian Apple Cake:
Full measurements in the recipe card below.
- Granny Smith Apples
- Eggs
- Sugar
- Lemon
- Salt
- Nutmeg
- Cinnamon
- Unsalted Butter
- “00” Flour
- Greek Yogurt
- Optional Garnishes: Fresh Strawberries; Cocoa Powder; or Powdered Sugar
Recommended kitchen tools:
- Mandoline – optional, but incredibly helpful!
- Large Mixing Bowl
- 9-inch Round Cake Pan
- Small Mesh Strainer
- Apple Corer – also optional, but can be helpful
How to MakE Italian Apple Cake:
Step 1: Prep Oven
Preheat oven to 350°F. Butter and lightly flour a 9-inch round cake pan.
Step 2: Prepare the apples.
Peel apples and slice thinly using a knife or mandoline.
Step 3: Combine Ingredients.
In a large bowl, whisk together the wet ingredients: eggs, ¾ cup sugar, lemon zest, salt, cinnamon, and nutmeg until smooth, and then stir in the melted butter.
STEP 4: Fold in the flour and apples.
Gradually stir in the flour until just combined, then gently fold in the apples until evenly coated.
STEP 5: Bake the cake.
Pour batter into the prepared cake pan and smooth the top. Sprinkle remaining 1 teaspoon sugar on the top. Bake for 40–45 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
STEP 5: Finish & Serve.
Cool 10-15 minutes before serving. With a small mesh strainer, dust with powdered sugar or cocoa powder if desired, and serve with a dollop of Greek yogurt and fresh strawberries.
How to Serve Italian Apple Cake:
- Serve slightly warm or at room temperature.
- Dust with powdered sugar or cocoa powder and add a dollop of Greek yogurt with fresh strawberries, if desired.
- Pair with Franciacorta or Vin Santo for dessert, or enjoy with espresso or cappuccino for breakfast or brunch.
La Vita, Simplified:
Kitchen Favorite: Thin, even apple slices bake more consistently and create that delicate texture Italian apple cakes are known for. A mandoline makes the prep quick and uniform.
Pantry Favorite: “00” flour creates an especially tender crumb thanks to its fine texture. All-purpose flour works too, but “00” gives the cake a softer, more delicate finish.
Kitchen Tip: Granny Smith provides the perfect balance of tartness, but Honeycrisp or Pink Lady are excellent choices if you prefer a slightly sweeter cake.
Serving Tip: Divide the batter into a buttered and floured 12-cup muffin tin and bake at 350°F for about 25–30 minutes for individual servings.
Storage: Store covered in the refrigerator for up to 3 days. Bring to room temperature—or warm gently—before serving for the best texture.
RUSTIC ITALIAN APPLE CAKE
Equipment
- Mandoline optional, but incredibly helpful!
- Large Mixing Bowl
- 9-inch Round Cake Pan
- Small mesh strainer
- Apple Corer also optional, but can be helpful
Ingredients
- 2 pounds Granny Smith Apples - approximately 4-5
- 4 Large Eggs
- ¾ cup Sugar - plus 1 teaspoon
- 1 Lemon - zested
- ⅛ teaspoon Salt
- ⅛ teaspoon Nutmeg
- ¼ teaspoon Cinnamon
- 8 Tablespoon Unsalted Butter - melted
- 1 cup “00” Flour
- ½ cup Greek Yogurt
- Garnish: Fresh Strawberries, Cocoa Powder, or Powdered Sugar for dusting
Instructions
- Preheat oven to 350°F. Butter and lightly flour a 9-inch round cake pan.
- Prepare the apples. Peel apples and slice thinly using a knife or mandoline.
- Mix the wet ingredients. In a large bowl, whisk together the eggs, ¾ cup sugar, lemon zest, salt, cinnamon, and nutmeg until smooth, and then stir in the melted butter.
- Fold in the flour and apples. Gradually stir in the flour until just combined, then gently fold in the apples until evenly coated.
- Bake the cake. Pour batter into the prepared cake pan and smooth the top. Sprinkle remaining 1 teaspoon sugar on the top. Bake for 40–45 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Finish & Serve. Cool 10-15 minutes before serving. With a small mesh strainer, dust with powdered sugar or cocoa powder if desired, and serve with a dollop of Greek yogurt and fresh strawberries.
- Buon Appetito!
Notes
- Kitchen Notes:
- This cake is delicious slightly warm or at room temperature.
- For individual portions, divide the batter into a buttered and floured muffin tin and bake 25–30 minutes.
- Michelle’s Kitchen Recommendations:
- Mandoline
- “00” Flour
- More Italian Favorites:
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