This traditional Italian apple cake, known as Torta di Mele, is the epitome of simple, rustic baking. Made with just 1 kilo (2 pounds) of golden delicious apples, this cake is all about the fruit. There are no added spices—just the sweet, natural flavor of the apples, which create a moist, fluffy texture in every bite. Perfect for breakfast, an afternoon snack, or as a humble dessert after a meal, this cake is a true Italian classic.
The Origin of This Italian Apple Cake
This recipe has roots in the post-war era, when ingredients were scarce and people had to get creative with what they had. It was a favorite of my mom, who fondly remembers her childhood days when fruits and vegetables were grown locally in the Mediterranean sun, bursting with flavor. The Torta di Mele celebrates these fresh ingredients and is a great way to enjoy apples in their purest form.
Ingredients for the Cake
- 5 apples (about 2 pounds or 1 kg)
- ½ lemon juice (to prevent browning)
- ½ cup butter (room temperature)
- ½ cup caster sugar
- 2 fresh eggs
- 1 ½ cups flour (8.8 oz)
- 4 teaspoons baking powder
For the topping:
- ¼ cup butter (50g)
- ¼ cup caster sugar (50g)
Choosing the Right Apples
For this cake, it’s important to select apples that are both juicy and flavorful. I recommend using varieties like Golden Reinette, Royal Gala, or Granny Smith apples. The sweetness and texture of the apples make all the difference since there are no spices added to mask their flavor.
Step-by-Step Instructions
- Prep the Apples: Peel and cut the apples into large chunks. Toss them with lemon juice to prevent browning.
- Make the Cake Batter: In a bowl, whisk together the softened butter and caster sugar until creamy. Add eggs one at a time, mixing well after each addition. In another bowl, combine the flour and baking powder, then gently fold it into the wet ingredients to form a smooth, soft batter.
- Prepare the Pan: Line the bottom of a 9-inch (24 cm) cake pan with parchment paper and butter the sides. Pour the batter into the pan and spread it out evenly.
- Add the Apples: Place the apple chunks on top of the batter, gently pressing them into the mixture.
- Make the Topping: In a microwave-safe bowl, melt the butter and sugar together until smooth. Pour this over the apples.
- Bake the Cake: Preheat your oven to 355°F (180°C) and bake the cake for about 1 hour, or until golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for about 10 minutes before removing it. Use a spatula to carefully detach the cake from the sides of the pan. Once the pan is removed, serve the cake warm or at room temperature. It’s delicious on its own, but a sprinkle of powdered sugar or a scoop of vanilla ice cream is a lovely addition.
How to Make Apple Cupcakes
If you prefer individual servings, this cake can be made into cupcakes:
- Follow the same steps, but cut the apples into smaller chunks.
- Spoon the batter into muffin cups (silicone works best), filling each about halfway.
- Top each with apple pieces and a teaspoon of the melted butter-sugar mixture.
- Bake at 355°F (180°C) for about 30 minutes.
Variations: Other Fruits to Use
While this Torta di Mele is all about apples, you can easily adapt the recipe with other fruits. Try pears, peaches, strawberries, or a mix of wild berries—just be sure to maintain the fruit-to-batter ratio for the best results.
Storage
This cake keeps well for up to 4 days in an airtight container. The apples help keep it moist, so it won’t dry out.
Other Fruit Desserts to Try
If you enjoy this Italian apple cake, try these other fruit-inspired desserts:
- Tarte Tatin made with peaches or pears
- Overripe pear crumble (perfect for using up leftover fruit)
- Strawberry shortcake with a twist—swap in apples or peaches
- Easy fruit tart with custard (Crostata di Frutta)
This Torta di Mele is the perfect blend of simplicity and flavor, and I hope you enjoy making and sharing it with your loved ones!
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