This classic Italian apple cake (torta di mele) is soft, moist, and full of apple flavor. It’s easy to make with everyday ingredients and works just as well for breakfast, an afternoon snack, or a simple dessert.

Homemade Italian apple cake (torta di mele) in a pan.

What is Torta di Mele?

Torta di mele simply means apple cake in Italian. It’s a simple cake without frosting, usually served for breakfast, merenda (an afternoon snack), or dessert, with just a sprinkle of powdered sugar.

There isn’t one single recipe; every family has its own version. This is the torta di mele I grew up with. My mother would make it on Sunday afternoons, and the smell of cinnamon and baked apples always filled the kitchen. She also made other Italian treats like baci di dama, homemade cantucci, and a pan di spagna filled with pastry cream for special occasions.

Recipe Highlights

  • Easy to prepare: A straightforward recipe that comes together quickly.
  • Everyday ingredients: Made with yogurt, oil, lemon zest, and fresh apples.
  • Make-ahead friendly: Stays soft for days and freezes well.

Key Ingredients & Substitutions

Ingredients for easy Italian apple cake, including apples, flour, sugar, cinnamon sugar, yogurt, eggs, oil, lemon zest, baking powder, and salt.
  • Apples: My favorite apples for this cake are Golden Delicious. They’re sweet and soften nicely when baked. Gala, Fuji, Granny Smith, Honeycrisp, and other firm varieties are good alternatives.
  • Yogurt: Full-fat Greek yogurt keeps the cake moist and tender. You can substitute plain yogurt or sour cream.
  • Oil: I use vegetable oil for a neutral flavor that lets the apples and lemon shine. Avocado or canola oil also work well, or use olive oil for a more distinct taste. For a richer result, substitute melted butter.
  • Eggs: Bring them to room temperature so they blend more easily into the batter.
  • Sugar: Either granulated or caster sugar is fine.
  • Lemon: I grate the zest into the batter, then toss the sliced apples with the juice to keep them from browning.
  • Flour: Use all-purpose or cake flour for a fine, light crumb.
  • Baking powder: Make sure it’s fresh so the cake rises properly.
  • Cinnamon sugar: A mix of sugar and cinnamon sprinkled over the apples before baking.

See the recipe card below for a detailed ingredient list and step-by-step instructions.

How to Make Italian Apple Cake

  1. Prepare the apples: Peel, core, and thinly slice the apples. Then toss them with lemon juice to keep them from browning while you make the batter.
  2. Mix the batter: In a large bowl, beat the eggs, sugar, and lemon zest with a hand mixer until pale. Add the yogurt and oil, then mix until smooth. Stir in the flour and baking powder just until combined.
  3. Assemble: Pour the batter into a greased and floured 9-inch (22 cm) pan. Arrange the sliced apples on top, pressing them down gently. Sprinkle with cinnamon sugar.
  4. Bake: Bake at 350°F (180°C) for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Cover loosely with foil if the top browns too quickly.
  5. Cool and serve: Let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar before serving.

Recipe Variations

  • Different fruit: Swap the apples for sliced pears, plums, or peaches.
  • Add-ins: Stir in chopped walnuts, pecans, raisins, or dried cranberries.
  • Warm spices: Try a little cardamom or nutmeg. I use similar spices in my pumpkin bundt cake.
  • Vanilla: Add a splash of vanilla extract.
  • Make it gluten-free: Use a 1:1 gluten-free flour blend.

How to Serve Italian Apple Cake

In Italy, this apple cake is often enjoyed for breakfast or as an afternoon snack, with a light dusting of powdered sugar and a cup of coffee or tea. If you want to serve it as a dessert, you could add whipped cream or vanilla ice cream.

For another apple recipe, try my apple cake without butter or oil.

Elena’s Tips

  • Slice the apples evenly: Aim for slices about ¼ inch (½ cm) thick so they all soften at the same time. I use the same technique for my single serving apple crisps.
  • Don’t overmix the batter: Once you add the flour and baking powder, mix just until combined to keep the crumb light and tender.
  • Press the apples gently into the batter: They don’t need to be completely submerged; a gentle press is enough.
  • Watch the top: If it browns too quickly, loosely cover the cake with foil.
  • Make sure the cake is fully baked: A toothpick inserted into the center should come out clean.
  • Cool before dusting: Let the cake cool completely before dusting with powdered sugar so it doesn’t melt.

Storage & Freezing

Storage: Keep the cake covered at room temperature for 3-4 days, or in the fridge for up to a week.

Freezing: Wrap cooled individual slices tightly in cling film and place them in a resealable bag. Freeze for up to 3 months. Thaw overnight in the fridge.

Slices of traditional Italian apple cake with powdered sugar on a plate.

More Fall Dessert Recipes

If you’ve made this homemade Italian apple cake, leave a comment and rating below. I’d love to know how it turned out for you.

apple cake on a wooden table.
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How To Make It: Italian Apple Cake (Torta di Mele)

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 11
(5 stars) 5 ratings
This Italian apple cake (torta di mele) is made with Greek yogurt, lemon zest, and oil, then topped with thinly sliced apples and cinnamon sugar. It’s soft, moist, and easy to make in under an hour.

Ingredients

Cake batter

  • 2 eggs
  • ¾ cup (150 g) granulated sugar
  • zest of 1 lemon, finely grated
  • ¾ cup + 1 tablespoon (200 g) full-fat Greek yogurt
  • 4 tablespoons oil, I used vegetable oil
  • 1⅔ cups (200 g) all-purpose flour
  • 4 teaspoons (16 g) baking powder

Toppings

  • 2 Golden Delicious apples
  • juice of 1 lemon
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • powdered sugar (optional)

Equipment

Instructions

  1. Preheat the oven to 350°F (180℃). Butter and flour a 9-inch (22 cm) round pan and set it aside.
  2. In a small bowl, mix the cinnamon and sugar.

Prepare the apples

  1. Peel, core, and slice the apples about ¼ inch (½ cm) thick. Toss with the lemon juice to keep them from browning while you prepare the batter.

Make the batter

  1. In a large bowl, beat the eggs, sugar, and lemon zest with an electric mixer until pale and fluffy.
  2. Add the oil and Greek yogurt and mix until smooth.
  3. Stir in the flour and baking powder just until combined.

Assemble the cake

  1. Pour the batter into the prepared pan.
  2. Arrange the apple slices over the top in a circular pattern, gently pressing them down.
  3. Sprinkle with cinnamon sugar.

Bake

  1. Bake for 40-45 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Cover loosely with foil if the top browns too quickly.

Cool and serve

  1. Let the cake cool in the pan for a few minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar before serving.

Notes

  • Apples: Golden Delicious are my favorite, but Gala, Fuji, Granny Smith, or another firm apple will also work.
  • Oil: I use vegetable oil for a neutral flavor. Avocado or canola oil are good alternatives, or use olive oil for a more distinct taste. For a richer result, substitute melted butter.
  • Yogurt: Full-fat Greek yogurt keeps the cake moist and tender. Plain yogurt or the same amount of sour cream can be substituted.
  • Storage: Keep covered at room temperature for 3-4 days or in the fridge for up to a week. Freeze individual slices for up to 3 months.
  • Nutrition: Values are estimated based on a 90 g slice.

Nutrition

Serving: 1 slice, Calories: 212 kcal, Carbohydrates: 32.9 g, Protein: 4.7 g, Fat: 6.9 g, Saturated Fat: 1.3 g, Cholesterol: 36.2 mg, Sodium: 20.3 mg, Fiber: 1.2 g, Sugar: 18.1 g
Did you make this recipe?Leave a comment or share a photo on Instagram with the hashtag #aseasyasapplepie. We’d love to see what you come up with!
Author: Elena Tomasi
Course: Cake
Cuisine: Italian