The BEST Italian Apple Cake Recipe

A moist and tender Italian apple cake (Torta di Mele) packed with fresh apple flavor, perfect for breakfast, tea, or dessert.

Scale

Cook Mode Prevent your screen from going dark

Preheat your oven to 170 °C (340 °F). Grease and flour a 9‑inch (23 cm) round cake pan, or line it with parchment paper.
In a bowl, toss the thin apple slices with lemon juice to keep them from browning. Set aside.
In a large mixing bowl, whisk together the eggs and sugar until light and fluffy.
Add in the milk, oil (or melted butter), and vanilla extract. Mix until combined.
In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon (if using).
Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Reserve about a quarter of the apple slices for the top. Fold the rest of the apple slices into the batter.
Pour the batter into your prepared cake pan.
Arrange the reserved apple slices on top.
Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely cover the cake with aluminum foil during the last 10–15 minutes.
Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
Once cooled, dust with powdered sugar before serving.

Best apples to use: Firm and slightly tart varieties like Granny Smith, Honeycrisp, or Braeburn.
Spices: Try nutmeg or cardamom in place of cinnamon for a twist.
Add-ins: A handful of chopped walnuts or raisins can add texture.
Glaze option: Brush with warm apricot jam for a glossy finish.
Storage: Store at room temperature for 2 days or in the fridge for up to 4 days. Warm slices before serving for best flavor.
Serving ideas: Delicious with whipped cream, ice cream, or a drizzle of honey.