This classic Italian apple cake (torta di mele) is soft, moist, and full of apple flavor. Easy to make with everyday ingredients, it’s the kind of cozy cake you’ll want to bake on repeat. Perfect for breakfast, coffee breaks, or a simple dessert.

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

Every family in Italy has their own version of torta di mele. The ingredients might change slightly, but they all have the same soft texture and rustic feel, with thin slices of apple folded into the batter.

This traditional Italian apple cake is one I come back to every autumn. It’s easy, reliable, and always makes the kitchen smell like home. My mother made it often, along with other simple bakes like buttery baci di dama, homemade cantucci, or a three-ingredient sponge cake for special occasions.

Recipe Highlights

  • Easy to prepare: A straightforward, beginner-friendly recipe that comes together quickly.
  • Traditional ingredients: Made with yogurt, olive oil, lemon zest, and plenty of fresh apples.
  • Make-ahead friendly: Stays soft for days, freezes well, and often tastes even better the next day.
  • Perfect for any occasion: Great as a light dessert, afternoon snack, or breakfast with coffee, just like my low-fat apple cake.

Key Ingredients & Easy Swaps

Ingredients for easy Italian apple cake, including apples, flour, sugar, cinnamon sugar, yogurt, eggs, oil, lemon zest, baking powder, and salt.
  • Apples: I usually go with Golden Delicious, but Gala, Fuji, Granny Smith, or any firm variety that holds up when baked will do.
  • Yogurt: Full-fat Greek yogurt gives the best texture. Plain yogurt, sour cream, or even milk are good substitutes.
  • Oil: Olive oil adds mild flavor. For a neutral option, try avocado, vegetable oil, or melted butter.
  • Eggs: Let them come to room temperature so they blend more smoothly.
  • Flour: Use all-purpose or cake flour for a soft, light crumb.
  • Sugar: Granulated or caster sugar are both fine.
  • Baking powder: Make sure it’s fresh so the cake rises properly.
  • Cinnamon sugar: A simple mix of sugar and cinnamon sprinkled over top before baking.

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

How to Make a Traditional Italian Apple Cake

  1. Prepare the apples: Peel, core, and thinly slice them.
  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 to 45 minutes, or until a toothpick comes out clean. Cover loosely with foil if the top browns too quickly.
  5. Cool and serve: Let the cake rest in the pan for a few minutes before transferring to a wire rack. Dust with powdered sugar before serving.

Recipe Variations

  • Different fruit: Swap apples for sliced pears, plums, peaches, or berries. This batter works well with most fruits.
  • Add-in: Stir in chopped walnuts, pecans, raisins, or dried cranberries for extra texture.
  • Warm spices: Replace the lemon zest with cinnamon, cardamom, or nutmeg. I use a similar mix in my pumpkin bundt cake.
  • Vanilla: A splash of vanilla extract adds a classic aroma.
  • Make it gluten-free: Use a 1:1 gluten-free flour blend.

Serving Ideas

In Italy, this apple cake is often served for breakfast or as an afternoon snack, lightly dusted with powdered sugar and paired with a cup of coffee or tea.

I like to warm up a slice and have it with a little whipped cream or vanilla ice cream when I’m in the mood for something cozy.

How to Store & Freeze

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

Freezing: Once cooled, wrap individual slices tightly in cling film and place them in a resealable bag. Freeze for up to 3 months. To serve, thaw in the fridge overnight and warm gently in the oven or microwave.

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: Easy Italian Apple Cake

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 11
(5 stars) 5 ratings
This classic Italian apple cake (torta di mele) is soft, moist, and full of fresh apple flavor. It’s easy to make with pantry ingredients and perfect for breakfast, a snack, or dessert.

Ingredients

Cake batter

  • 2 eggs
  • ¾ cup (150 g) granulated sugar
  • zest of 1 lemon
  • ¾ cup + 2 tablespoons (200 g) full-fat Greek yogurt
  • 4 tablespoons oil I used avocado oil
  • 1¾ cup minus 1 tablespoon (200 g) all-purpose flour
  • 4 teaspoons (16 g) baking powder

Toppings

  • 2 Golden Delicious apples
  • 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 powder and sugar together.

Prepare the apples

  1. Peel, core, and slice the apples about ¼ inch (½ cm) thick.

Make the batter

  1. In a large bowl, using an electric mixer, beat the eggs, sugar, and lemon zest until pale and fluffy.
  2. Add the oil and Greek yogurt, and mix well.
  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 skewer inserted into the center comes out clean. Cover loosely with foil if the top is browning too quickly.

Cool and serve

  1. Cool the cake in the pan for a few minutes then transfer to a wire rack. Dust with powdered sugar before serving.

Notes

  • Apples: I usually go with Golden Delicious, but Gala, Fuji, Granny Smith, or any firm variety that holds up when baked will do.
  • Oil: Olive oil adds a nice flavor, but any neutral oil like avocado or vegetable works too. For a richer taste, use melted butter instead.
  • Yogurt: Full-fat Greek yogurt keeps the cake soft and moist. Plain yogurt, sour cream, or even milk are great substitutes.
  • Storage: The cake keeps fresh for 3-4 days at room temperature or up to a week in the fridge. To freeze, wrap individual slices in cling film and place in a Ziploc bag 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