Torta di Mele
A rustic Italian apple cake with tender crumb and warm spice notes—simple, comforting, and naturally vegetarian. Perfume your kitchen with cinnamon and serve warm with a dusting of powdered sugar.
- Total time
- 50 min
- Servings
- 8
- Calories
- 380
- Protein
- 5g
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 3 whole large eggs
- ½ cup unsalted butter, melted
- ¼ cup whole milk
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon sea salt
- 1 teaspoon vanilla extract
- 4 whole medium firm apples (Granny Smith or Fuji)
- 1 tablespoon fresh lemon juice
- 2 tablespoons powdered sugar for dusting
Instructions
- 1
Preheat your oven to 375°F. Lightly butter a 9-inch round cake pan or springform pan and line the bottom with parchment paper—this prevents sticking and makes turning out the cake easy.
- 2
Peel, core, and quarter 4 medium firm apples. Slice each quarter lengthwise into thin pieces about 1/8 inch thick—keep them consistent so they bake evenly. Toss the apple slices in a bowl with 1 tablespoon fresh lemon juice to prevent browning and add subtle brightness to the cake.
- 3
In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, and 0.25 teaspoon sea salt. Set aside—the salt enhances sweetness while the cinnamon and baking powder are your leavening and flavor agents.
- 4
In a separate bowl, whisk together 3 large eggs and 1 cup granulated sugar until pale and fluffy, about 2-3 minutes. The mixture should look light and foamy—this incorporates air that helps the cake rise.
- 5
Pour 0.5 cup melted unsalted butter and 1 teaspoon vanilla extract into the egg mixture and whisk until combined. Add 0.25 cup whole milk and stir until smooth.
- 6
Gently fold the dry ingredients into the wet ingredients using a rubber spatula or wooden spoon, stirring just until no flour streaks remain—overmixing develops gluten and makes the cake dense instead of tender.
- 7
Pour the batter into your prepared pan and smooth the top with an offset spatula or the back of a spoon. Arrange the apple slices on top in concentric circles or overlapping rows, pressing them down slightly into the batter so they stay in place during baking. This is both practical and creates a beautiful presentation.
- 8
Place the pan on the middle rack of your preheated 375°F oven. Bake for 35-40 minutes until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs—do not overbake. The top should be deep golden brown and the edges should smell fragrant and slightly caramelized.
- 9
Remove the cake from the oven and let it cool in the pan for 10 minutes—this sets the structure so it doesn't fall apart when you turn it out. Run a thin knife around the edges and turn the cake onto a wire rack to cool completely.
- 10
Once cooled, dust the top generously with 2 tablespoons powdered sugar using a fine-mesh sieve for an even, delicate coating. Serve at room temperature or gently warmed with a cup of espresso or fresh whipped cream.
Tools you’ll need
- 9-inch round cake pan or springform pan
- parchment paper
- box grater or peeler
- paring knife
- small mixing bowl
- large mixing bowl
- medium mixing bowl
- whisk
- rubber spatula or wooden spoon
- offset spatula or spoon
- oven thermometer (optional, for accuracy)
- toothpick
- wire rack
- fine-mesh sieve
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