Easy Italian Apple Cake

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.

Course Cake

Cuisine Italian

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 212

Author Elena Tomasi

Equipment

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)

Instructions

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

Prepare the apples

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

Make the batter

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

Assemble the cake

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

Bake

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

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