Classic Italian Torta di Mele Apple Cake Recipe

How to make an Italian apple pie: A friend once asked me for a reliable recipe for the classic torta di mele. I realized I loved both apple pie and Italian baking, yet I hadn’t tried this combination until recently. After testing the recipe and adapting it to use fewer sweeteners, I discovered a moist, fruity cake that’s easy to make and perfect for using up a large apple harvest.

Taste and Occasion

This Italian-style apple pie is wonderfully moist, packed with apple slices and simple enough for everyday baking. It works well as an afternoon treat, a light dessert after dinner, or a shareable cake for gatherings. Because the recipe uses a generous amount of apples, it’s ideal for using up a surplus from the garden. Serve it slightly warm or cold—both ways are delightful.

Ingredients

I received this torta di mele recipe from a native Italian and adapted the sugar to my taste. The amounts below are adjusted to fit a standard springform pan (24–26 cm). The result is a tender cake with lots of fruit and a light crumb.

How to make the Italian Apple Pie

Follow these simple steps to bake a classic torta di mele. The method is straightforward and forgiving, making it suitable even for less experienced bakers.

Ingredients

• 5 large apples (approx. 750 g), peeled, cored and thinly sliced
• 1 tablespoon lemon juice
• 2 medium eggs
• 180 g sugar (about 1 cup) — reduce if you prefer less sweet
• 100 g butter, melted (about 2/5 cup)
• 200 g all-purpose flour (about 1 2/3 cups)
• 3 teaspoons baking powder
• 1 pinch of salt
• 120 ml milk (about 8 tablespoons)

Instructions

1. Preheat the oven to 350°F (175°C). Grease a springform pan or pie dish and dust lightly with flour.
2. Peel, core and slice the apples thinly. Toss the slices with the lemon juice to prevent browning.
3. In a mixing bowl, beat the eggs with the sugar until the mixture becomes foamy and slightly increased in volume.
4. Stir in the melted butter, alternating with the dry mixture of flour, baking powder and salt. Add the milk gradually, a little at a time, until you have a fairly firm batter.
5. Gently fold the apple slices into the batter so they are evenly distributed. Spread the mixture into the prepared pan and smooth the top.
6. Bake for about 50 minutes, until the cake is golden and a skewer inserted into the center comes out clean. If the top browns too quickly, cover loosely with aluminum foil for the remaining baking time.
7. Let the cake cool slightly before removing from the pan. Serve warm or at room temperature.

Top Tip

This cake shines when filled with plenty of apple slices — more fruit and less batter gives the best texture and flavor. If you like, stir in a pinch of cinnamon or a few raisins with the apples for an autumnal twist. The torta di mele is forgiving: adjust the sugar and spice to suit your taste.

Variations

There isn’t one single version of the Italian apple pie; recipes vary regionally and by family. Common approaches include using thin apple slices folded into a fairly liquid batter made with oil or melted butter. You can also try:

• Adding warm spices such as cinnamon, nutmeg or vanilla for more depth.
• Mixing in a small handful of raisins or chopped dried fruit for sweetness and texture.
• Using different apples—some bakers prefer slightly tart varieties to balance the sweetness.

If you enjoy experimenting, try layering the apples more densely on top for a rustic, traditional look, or reduce sugar further for a less sweet, more fruit-forward cake.

Equipment

• One springform pan (9.5–10 in / 24–26 cm)

Notes

This torta di mele keeps well for a couple of days at room temperature when covered, and it also freezes nicely. Reheat slices briefly in the oven or microwave to enjoy them warm. Adjust the sweetness and spices to match your preference and the natural sweetness of the apples you use.