Italian Apple Cake (Torta di Mele)

This recipe for Italian Apple Cake (often called Torta di Mele) is a classic, rustic dessert. It’s simple, elegant, and highlights the flavor of fresh apples. Unlike dense American-style apple cakes, this one is often lighter, almost like a breakfast coffee cake, with a beautiful crumb and a delightful hint of lemon.

Italian Apple Cake (Torta di Mele)

This cake is wonderfully moist and not too sweet, making it perfect with a cup of coffee or tea for breakfast, an afternoon snack, or a simple dessert. A dusting of powdered sugar is the only garnish it needs.

Ingredients

For the Cake:

• 1 ½ cups (190g) all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• ½ cup (115g) unsalted butter, softened

• ¾ cup (150g) granulated sugar

• 2 large eggs, at room temperature

• 1 teaspoon vanilla extract

• 1 teaspoon lemon zest (from about 1 lemon)

• ¼ cup (60ml) milk (whole or 2%)

• 2 medium apples (such as Granny Smith, Honeycrisp, or Fuji), peeled, cored, and thinly sliced

For Topping (Optional):

• 1 tablespoon turbinado sugar (or granulated sugar)

• Powdered sugar, for dusting

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C) . Grease and flour a 9-inch springform pan or a round cake pan. (If using a cake pan, you may want to line the bottom with parchment paper for easy removal).

2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream Butter and Sugar: In a large bowl, using a hand mixer or stand mixer with the paddle attachment, beat the softened butter and granulated sugar together until light and fluffy (about 2-3 minutes).

4. Add Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Mix in the vanilla extract and lemon zest.

5. Combine Wet and Dry: With the mixer on low speed, gradually add the flour mixture to the butter mixture in three additions, alternating with the milk. Begin and end with the flour mixture. Mix until just combined; do not overmix. The batter will be thick.

6. Assemble the Cake:

   • Pour the batter into the prepared pan and spread it evenly.

   • Arrange the sliced apples on top of the batter in a decorative, overlapping pattern. You can create concentric circles or simply scatter them evenly. Gently press the slices slightly into the batter.

   • If using, sprinkle the turbinado sugar evenly over the apples. This will give the top a delightful crunch.

7. Bake: Bake for 40-50 minutes, or until a toothpick inserted into the center of the cake (not through an apple slice) comes out clean. The top should be golden brown.

8. Cool: Let the cake cool in the pan on a wire rack for about 15-20 minutes. Then, run a knife around the edge to loosen it and carefully remove the sides of the springform pan (or invert the cake onto the rack if using a regular pan). Let it cool completely or until just warm.

9. Serve: Just before serving, dust the top generously with powdered sugar. Slice and enjoy!

Tips and Variations

• Apple Variety: A mix of tart and sweet apples gives the best flavor. Granny Smith (tart) and Honeycrisp or Fuji (sweet) are a classic combination. Firm apples hold their shape better during baking.

• Lemon: Don’t skip the lemon zest! It brightens the entire cake and complements the apples perfectly.

• Raisins or Nuts: For a more rustic twist, fold ½ cup of raisins (soaked in warm water or rum and drained) or ½ cup of chopped walnuts into the batter before pouring it into the pan.

• Serving Suggestion: This cake is delicious on its own, but you can elevate it by serving it warm with a dollop of lightly sweetened whipped cream or a scoop of vanilla gelato.

• Storage: Store leftover cake tightly covered at room temperature for up to 3 days, or in the refrigerator for up to 5 days.