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Rustic Italian Apple Cake (Torta di Mele)

Close-up of a moist slice of Italian apple cake dusted with powdered sugar on a white plate.
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Bake a moist, lightly sweet Italian apple cake packed with tender apple slices. This rustic dessert is perfect with coffee or as a simple family treat.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1/4 cup whole milk
  • 3 medium apples (like Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
  • Powdered sugar, for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing on low speed until just combined. Do not overmix.
  6. Gently fold in about two-thirds of the sliced apples into the batter.
  7. Pour the batter into the prepared springform pan and spread evenly.
  8. Arrange the remaining apple slices decoratively over the top of the batter.
  9. Bake for 45 to 55 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the cake cool in the pan on a wire rack for 15 minutes before releasing the sides. Cool completely on the rack.
  11. Dust generously with powdered sugar before slicing and serving.

Notes

  • For extra moisture, you can brush the top of the cake with a simple syrup (equal parts sugar and water, boiled briefly) while it is still warm.
  • Use firm apples that hold their shape well during baking, such as Granny Smith or Fuji.
  • This cake tastes better the next day, allowing the flavors to meld.

Nutrition

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