Italian Apple Cake (Torta di Mele)

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.

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 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)

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 and sugar.

Prepare the apples

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

In a large bowl, beat the eggs, sugar, and lemon zest with an electric mixer until pale and fluffy.
Add the oil and Greek yogurt and mix until smooth.
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 toothpick inserted into the center comes out clean. Cover loosely with foil if the top browns too quickly.

Cool and serve

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