Italian Apple Cake

This Italian Apple Cake has the incredible fragrance of lemon and vanilla in the classic Italian style.

Whether you want apple cake for dessert, with a cup of tea, or even for breakfast, this cake is it. And because the batter is loaded with apples, this Italian Apple Cake recipe bakes up moist and delicious.

One of the most delicious Italian desserts is this Italian Apple Cake also known as Torta di Mele. A tender, buttery cake loaded with sweet apples is one of the best combinations. Just like in my cousin Donatella’s Lemon Yogurt Cake, this cake uses yogurt to add moisture and flavor.

This Italian apple cake uses the easy “rubbed-in” method, where cold butter is mixed into flour to form breadcrumbs before adding liquids. It’s quick, fuss-free, and can be done by hand or with a mixer, making it versatile for any kitchen. No need to wait for the butter to soften!

Why you’ll love this recipe

Just like pan di Spagna or torta caprese, this Italian apple cake is a versatile treat that’s:

• Easy to prepare: With simple steps and no complicated techniques, this cake is beginner-friendly and comes together quickly.
• Made with basic ingredients: Using pantry staples like flour, butter, sugar, and eggs, along with fresh apples, this cake requires nothing fancy, making it accessible for everyday baking.
• Perfect for any occasion: Whether you’re serving it as a dessert after dinner, enjoying it as a midday snack, or having it for breakfast with a cup of coffee, this cake is both satisfying and adaptable.

Bake next: Try my delicious homemade Cannoli Cake it is one of my all-time favorites! As well as my new Nutella Cake, so tasty.

Ingredients

• All-purpose flour – regular plain flour is what you need for this recipe. I have never tried 1:1 gluten-free flour so I can’t make recommendations.
• Baking powder – make sure your baking powder is fresh. If you don’t use it often, you may want to replace it.
• Granulated sugar – Plain white granulated sugar works perfectly here.
• Unsalted butter – you’ll be adding a little salt. If you only have salted butter use that but leave out the salt in the recipe.
• Eggs – I like free-range eggs but use what you have. Always choose the best quality ingredients you can afford.
• Yogurt – plain or Greek is perfectly fine.
• Vanilla extract – good quality vanilla extract is essential. Avoid vanilla essence.
• Lemon zest – finely grated for the fragrant oils contained in the skin.
• Apples – a baking apple is best such as Granny Smith or Pink Lady. Mix it up or use all of one variety.

Instructions

Preheat oven to 350ºF/180ºC. Butter and flour a 9-inch (23cm) spring form cake pan.

Sprinkle with extra sugar and bake in the preheated oven for 45-55 minutes or until a skewer comes out clean. Cool for 5 minutes before transferring to a rack to cool the cake completely. Dust with powdered sugar to serve.

Marcellina’s Hint: As always, be gentle with the cake batter. Being heavy-handed with the batter will result in a tough cake.

Variations

• Cinnamon Apple Cake: To make this Italian apple cake into a cinnamon version, just add 1 teaspoon of cinnamon with the flour, sugar, and salt, and omit the vanilla and lemon rind. Follow the rest of the recipe as is. 
• Decadent: Drizzle that baked and cooled cake with a thin glaze made with powdered sugar and lemon juice.
• Kid-friendly: Stir in a handful of chocolate chips along with the apples to give the give a chocolatey surprise!
• Nutty: Add a handful of chopped walnuts or pecans to the batter along with the apples for added flavor and texture.

Just check out my Italian Apple Crostata. But the vanilla and lemon bring a wonderful freshness and lightness to the cake which I know you will love like I do!

Storage

If you have leftovers, store this Italian apple cake in the refrigerator. It is so moist with so many apples throughout the cake that it will not keep well at room temperature.

And if you have leftover apples, make this delicious Puff Pastry Apple tart or my apple compote – they’re so easy! Before dessert give my delicious homemade cavatelli pasta a try, you will love it.

Tips for Success

These tips will ensure your cake bakes perfectly and tastes even better!

• Use the right apples: Opt for a variety of apples like Granny Smith and Pink Lady apples to balance the flavor. Or use all one variety that you enjoy the taste of.
• Room temperature eggs: Using room temperature eggs helps the batter mix more smoothly and improves the cake texture.
• Don’t overmix the batter: After adding the liquids, mix only until just combined to avoid a dense texture.
• Cut apples thinly: Thin apple slices will cook evenly and blend well with the cake batter.
• Add a topping: Sprinkle sugar on the apple topping before baking to create a sweet golden result.
• To check if your cake is done: press the top to see if it’s set and springy, and check if the sides are pulling away from the pan. Insert a skewer into the center—if it comes out clean, it’s done. If not, bake for another 5 minutes and test again, as ovens and ingredients can vary. Cover with foil if the top is browning too much.

FAQ

Serving Suggestions

We love to have a thick wedge of this Italian Apple Cake for breakfast with a milky coffee. But it’s perfect served as dessert with a spoonful of mascarpone cream or softly whipped cream.

Homemade Italian cakes, like this one, are often very simple with an old-fashioned quality.

Related Recipes

German Plum Cake
Pear Tea cake
Chocolate and Almond cake
Lemon Blueberry Pound Cake

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This updated and improved recipe was first published here on October 10, 2018.