Nonna’s Italian Apple Cake (Torta di Mele)

5 from 7 votes

Nonna’s Italian Apple Cake (Torta di Mele)

Nonna’s Italian Apple Cake (Torta di Mele), is a light, moist, one-bowl dessert that’s an easy Italian cake recipe. With fresh apples, it’s soft, fluffy, and perfect for breakfast or a quick, simple dessert.

Prep Time10

Cook Time45

Course: Breakfast, Dessert

Cuisine: Italian

Keyword: apple cake, apples

Servings: slices

Calories: 281kcal

Author: Lora

Equipment

1 Large Mixing Bowl you could mix with hand mixer, stand mixer, or with a baking spoon by hand.
1 hand mixer
1 Stand Mixer
1 Spatula
1 9 Inch Springform Pan

Ingredients

2 cups of all-purpose flour
2 teaspoons baking powder
pinch of salt
⅔ cup sugar
2 large eggs
½ cup coconut oil or use a mild flavored olive oil, or softened unsalted butter
½ cup buttermilk or yogurt (also can use unsweetened dairy-free yogurt)
2 medium apples peeled, cored and cut into small pieces
½ cup raisins optional
2 Tablespoons Limoncello or orange juice (optional)
juice of one lemon
1 Tablespoon strawberry jam or apricot
2 Tablespoons turbinado sugar optional, gives a crispy topping
confectioner's sugar to dust on top

Instructions

Preheat oven to 350. Grease and flour a 9-inch round cake pan with removable bottom.
As soon you cut the apples, add them to a small bowl and squeeze on the juice of one lemon so they won’t brown; set aside.
In a small skillet on medium heat, toss in the apples, raisins (with the liquid it soaked in, raisins are optional). Add the jam. Cook the apples in the mixture for about 5 minutes. Set aside to cool while you make the batter. This step is optional. I like the apples to be more cooked. You could add in the apples with lemon juice and skip this step, but I do recommend it.
In a large bowl, sift together the flour, baking powder and salt.
In a large bowl with an electric mixer, beat the sugar and eggs until creamy (about 5 minutes). Beat in the vegetable oil and buttermilk. Mix well.
Add flour mixture into the yogurt mixture a half up at a time. Scrape down the sides of the bowl with spatula and mix well after every addition.
Mix ½ of the apples into the batter. Pour the batter into prepared pan. Arrange the rest of the apple mixture over the batter (carefully if it’s still hot). If you're using a spring-form pan, place the pan on top of a cookie sheet.
Sprinkle the turbinado sugar on top (if you're using) and bake for about 45-55 minutes, or until skewer inserted in the center comes out clean.
Check cake at about 40 minutes. Every oven is different. If cake is browning, cover with aluminum foil for remainder of baking time. Let cool for about 20 minutes before removing from cake pan. Best served warm.
Dust with confectioner's sugar. Slice and enjoy!

Notes

Apples: I like Pink Lady, or Gala apples. You could use a combination of the two.
Cooking the apples: Totally up to you, but I like to cook them a few minutes to soften them before they get added into the cake batter. You could skip step 3 if you don't mind what texture they are after they bake up. Depending on what apples you choose and how think you slice them, they may not soften up all the way while baking.
Flour: This cake is made with all-purpose flour but could be made with a gluten-free 1 to 1 blend. I like both Bob's Red Mill or King Arthur's Flour GF 1-1 blend. I You could even make the cake ½ whole wheat, ½ all-purpose flour.
Buttermilk or yogurt: You can use real buttermilk or make your own. I wrote more about this in the ingredient list in the post. You could also use a Greek style coconut yogurt. You could use your favorite Greek yogurt made with dairy, if you're not dairy free.
Oil: I used coconut oil, but use any mild flavored oil you have on hand. If you like the flavor, use olive oil.
Cake pan: I like to use a 9-inch springform pan. You could use a regular 9-inch cake pan. I put the springform pan on top of a cookie sheet before placing in oven to bake, just to prevent any leaks while it's baking.
Serve: The cake is perfect as it is with a nice cappuccino or hot cup of tea. It also goes really nice with a scoop of your favorite ice-cream or gelato.
Store: Best eaten by the next day (if you leave on counter in an airtight storage container). OR can keep in fridge for up to 4 days. I do prefer to eat the cake within the first 2 days and do not like it cold or after it's in the fridge, and the leftovers don't last more than a day here, because it's so good!

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