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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.

Italian Apple cake on a wooden board.
Tender and flavorsome!

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 Donatellaโ€™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 youโ€™ll love this recipe

Just like pan di Spagna or torta caprese, this Italian apple cake is a versatile treat thatโ€™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

Ingredients for this recipe as in the recipe card.
  • All-purpose flour โ€“ regular plain flour is what you need for this recipe. I have never tried 1:1 gluten-free flour so I canโ€™t make recommendations.
  • Baking powder โ€“ make sure your baking powder is fresh. If you donโ€™t use it often, you may want to replace it.
  • Granulated sugar โ€“ Plain white granulated sugar works perfectly here.
  • Unsalted butter โ€“ youโ€™ll be adding a little salt. If you only have salted butter use that but leave out the salt in the recipe.
  • Eggs โ€“ I like free-range eggs but use what you have. Always choose the best quality ingredients you can afford.
  • Yogurt โ€“ plain or Greek is perfectly fine.
  • Vanilla extract โ€“ good quality vanilla extract is essential. Avoid vanilla essence.
  • Lemon zest โ€“ finely grated for the fragrant oils contained in the skin.
  • Apples โ€“ 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 350ยบF/180ยบC. Butter and flour a 9-inch (23cm) spring form cake pan.

Electric hand held mixer combine dry ingredients.

In a mixer bowl, combine flour, baking powder, sugar, butter, and salt. Mix on low with a paddle attachment for 2-3 minutes until the mixture resembles breadcrumbs. Scrape the bowl to loosen any settled mixture.

Hand held electric mixer combining cake batter.

Add eggs, yogurt, vanilla, and lemon rind, then mix on medium-low for 1 minute until combined.

Combining apple slices with cake batter using a spatula.

Peel, core, and slice apples. Reserve one apple for decoration. Fold three sliced apples into the cake batter.

Arranging apple slices in concentric circle on top of cake batter.

Pour batter into a prepared cake pan and arrange reserved apple slices on top.

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.

Marcellinaโ€™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 โ€“ theyโ€™re so easy! Before dessert give my delicious homemade cavatelli pasta a try, you will love it.

Tips for Success

Overhead view of a baked cake topped with apple slices.

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 centerโ€”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

Which apples are best for this Italian apple cake?

Truly the choice is yours. It is better to use a baking apple. While I tried tart granny smith apples, I prefer a mix of tart and sweeter apples like pink lady apples. Either way, use a baking apple you enjoy the taste of because this cake is loaded with apples. There is no mistaking that this is indeed an apple cake!

Can this Italian Apple Cake be frozen?

Yes, this cake will freeze well. Wrap in plastic, place in an airtight container, and freeze for up to 3 months. Thaw the cake in the container.

Serving Suggestions

Cake with apples on a wooden board with a slice cut and revealed.

We love to have a thick wedge of this Italian Apple Cake for breakfast with a milky coffee. But itโ€™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.

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

Made this recipe?
Please let me know if you liked it by leaving a โ˜…โ˜…โ˜…โ˜…โ˜… star rating and a review below. And remember to subscribe to my newsletter – it’s free!

Italian Apple cake on a wooden board.

Italian Apple Cake Recipe

This Italian Apple Cake has the incredible fragrance of lemon and vanilla in the classic Italian style. Whether you like your 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.
4.97 from 66 votes
Print Pin Review
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings:12 servings
Author: Marcellina

Ingredients

  • 1ยพ cups (218 grams) all purpose plain flour
  • 2 teaspoons baking powder
  • ยพ cup (150 grams) granulated white sugar or castor sugar
  • 1 stick (4oz/115 grams) unsalted butter cool but not cold
  • pinch of fine salt
  • 2 eggs
  • โ…” cup (157mls) plain yogurt or Greek
  • 1 teaspoon vanilla extract
  • grated zest of one lemon
  • 4 apples see notes
  • 1 tablespoon granulated white sugar extra

Instructions

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

To make the cake batter.

  • Into the bowl of an electric mixer place all purpose flour, baking powder, superfine sugar, unsalted butter and salt.
  • With an electric mixer to combine on low for 2-3 minutes or until the mixture resembles fine breadcrumbs. Don't over mix.
  • Scrape the bottom of the bowl to loosen any mixture that may have settled.
  • Add eggs, yogurt, vanilla and lemon rind.
  • Mix on medium low speed for 1 or 2 minutes or until well combined.

Prepare the apples.

  • Peel, core and finely slice the apples. Reserve one sliced apple for decorating the top of the cake.

To bake the cake.

  • Fold 3 sliced apples through the cake mixture.
  • Pour into prepared cake pan.
  • Decorate with reserved apple slices.
  • Sprinkle with extra sugar.
  • Bake for 45-55 minutes or until browned and cooked through. Check by inserting a fine skewer into the cake. If it comes out clean, the cake is done. A few crumbs clinging is ok.
  • Cool for 5 minutes before turning out onto a cooling rack.

Notes

For a Cinnamon Apple Cake variation simply add one teaspoon of cinnamon in with the flour, sugar and salt and leave out the vanilla and lemon rind. Other wise continue exactly the same way.
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Tried this recipe? Give it a star rating and leave a comment below!

Nutritional Estimate Per Serving

Calories: 278kcal | Carbohydrates: 39g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 62mg | Sodium: 23mg | Potassium: 137mg | Fiber: 2g | Sugar: 23g | Vitamin A: 415IU | Vitamin C: 3.5mg | Calcium: 37mg | Iron: 0.4mg

Nutritional Disclaimer

Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.

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

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4.97 from 66 votes (54 ratings without comment)

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41 Comments

    1. Andriana, yes, I would like to add videos too. I love cooking videos. At the moment, I’m a one woman band so it’s not always easy. I will try though. Thank you for the encouragement!

  1. 5 stars
    Marcellina, ever since you posted this Loaded Apple Cake recipe way back, I faithfully make it twice a year; it is so moist, delicious and full of flavor. Have made it with cinnamon and sugar, also good. I’ve even fermented the apples in a bit of liquor for a “grown-up” taste.
    Just to let you in on a little secret, I usually try to make all your cakes, they are irresistibly out of this world deliciousโฃ๏ธโฃ๏ธโฃ๏ธโฃ๏ธ๐Ÿฅฐ

  2. 4 stars
    Delicious and simple to make. Itโ€™s a bit denser than usual cakes, but nice. I swapped half of the sugar for honey and it worked perfectly fine and the sweetnesses is perfect like that (I generally donโ€™t like sugarโ€ฆ sting on the sporty side ๐Ÿ˜‰). Thank you for the recipe!

  3. 5 stars
    This was delicious and just what I was looking for. I have made other Torta Di Mele, but this one was superior. It was light, moist, slightly sweet (this is key for me since it doesnโ€™t overwhelm or cloy therefore, perfect for pairing with a hot cocoa or other bittersweet drink). The lemon rind was subtle and just the right touch of freshness. I added 1/2 cup of chopped walnuts on top, which for my taste paired great. My cooking time was just 10 mins more than stated in recipe. It might have been the humidity here today (North Georgia, USA). Thank you for the recipe.

  4. Hi marcellina, a very nice cake but it took 90 minutes to bake. I used a 9 inch springform and my oven temp works properly. Any idea why it took so long?

    1. Fiona, I think the apples were very juicy and added moisture the to cake. This cake has so many apples that a juicer apple would do that. Glad you enjoyed the apple cake! xx

  5. 5 stars
    What a lovely and moist looking cake! Thank you for sharing, I’m really looking forward to trying this.

  6. Hi Marcellina, This cake looks delicious! I love anything with apples.
    I would like to make it with gluten free flour, do I have to increase the moisture (yogurt) or are there enough apples in it to make it moist?

    1. Hi Mary, I’ve never used gluten free flour however this is a very moist cake and I would think it would be moist enough with just the apples. Let me know how it goes.

  7. What a gorgeous cake and I bet it tastes great too. I canโ€™t wait to make my first apple cake of the fall.

  8. I would gladly enjoy this apple cake with my coffee this morning… if I only had a piece! It’s that time of year and I may follow your recipes later today so I have a nice cake to enjoy this week!

  9. 5 stars
    This looks so delicious Marcellina and I love that it has yoghurt in it. It should keep for ages in the refrigerator, not that it will in our house. I make a quick Apple teacake which needs to be eaten pretty much in a day or two, so I love the idea of this one. Thanks so much for this recipe. Pauline

  10. 5 stars
    Man Marcellina we must be on the same wave length! I’ve got a healthy apple yoghurt cake being posted shortly! YUMMO! This sounds absolutely amazing and absolutely beautiful photos as always!

  11. 5 stars
    Apple cakes are truly one of my fall favorites! In my books, you can never have enough apple recipes. Thanks for sharing Marcellina, this looks amazing !

    1. Maria, I love apple cakes, too! And apples are so versatile and used in so many ways. I only wish I could grow apples here but that’s not going to happen in the tropics!