Golden apple cake with a soft crumb, buttery taste, and baked fruit throughout makes Torta di Mele della Nonna a reliable bake any day.
Torta di Mele della Nonna literally means “Granny’s Apple Cake”, but it’s not my granny’s recipe. Still, it is a very classic Italian apple cake, the kind my granny would have loved.
I have always had a soft spot for apple cakes and pies. I find them comforting in the simplest way. With winter just beginning here in Australia, and the days already feeling quite cold, it feels like the right moment to bake a cake like this.
It is very easy and quick to make, and the result is a soft, fruity, and light cake.
I like serving it with a hot cup of tea in the afternoon for a simple snack. Make it and let me know what you think.
Why We Love This Italian Apple Cake
- Uses everyday baking ingredients most home kitchens already rely on for simple cakes and bakes.
- Holds its texture over several days, keeping the crumb soft rather than dry or crumbly.
- Works comfortably for breakfast, afternoon tea, or a light dessert without feeling too rich.
Key Ingredients for Torta di Mele
Apples
Bring softness and apple flavour to the cake. Firm apples soften in the oven while keeping their shape, giving pleasant bites throughout. Granny Smith apples or Pink Lady apples work well.
Butter
Adds a rich, mellow flavour and keeps the cake moist. Unsalted butter works best and should be melted gently, then left to cool slightly before mixing.
Lemon Zest
Adds a light citrus note which lifts the apple flavour without taking over. Finely grate only the yellow part for a clean taste.
Find the complete list with measurements in the recipe card below.
How to Make Torta di Mele della Nonna
Step 1: Grease and flour a 22 cm – 9 inch springform pan, then set it aside.
Step 2: Beat the eggs and sugar until pale and fluffy.
Step 3: Add the melted butter and continue beating.
Step 4: Gradually pour in the milk and flour, continuing to beat until smooth.
Step 5: Stir in the baking powder, salt, lemon zest, and vanilla extract until just combined.
Step 6: Gently fold in the apple slices, then pour the batter into the prepared springform pan.
Step 7: Bake in a preheated oven at 180°C – 355°F for 45 minutes.
Step 8: Let the cake cool completely, then unmould it, dust with icing sugar, and serve.
Frequently Asked Questions
Yes. Firm apples such as Granny Smith, Pink Lady, or Braeburn work well. Softer apples may break down too much during baking.
Insert a skewer into the centre of the cake and remove it carefully. It should come out clean or with a few dry crumbs attached, with no wet batter. The surface should also feel set and lightly spring back when pressed.
A small amount of cinnamon pairs naturally with apples and can be added without altering the method or balance of flavours.
Yes. Chopped walnuts or sliced almonds add texture and work well with the apples. A small handful of raisins or sultanas can also be added for sweetness. Fold them in with the apples so they distribute evenly through the batter without sinking.
Extra Help from the Kitchen
Choose Apples of Similar Size – Select apples of similar size so they soften at the same rate in the oven, helping the cake bake evenly without wet or dry spots.
Toss the Apples Lightly in Flour – Coat the apple slices lightly in flour to help keep them evenly distributed through the batter instead of sinking to the bottom.
Rest the Batter Briefly – Let the batter sit for about 5 minutes before baking to allow the flour to hydrate fully and bake more evenly.
Bake on the Middle Rack – Place the pan in the centre of the oven to encourage even rising and prevent the base from browning too quickly.
Variations and Twists
Add Cinnamon to the Batter – Stir up to 1 teaspoon of ground cinnamon into the flour before mixing it into the batter. This adds a warm spice flavour which pairs well with apples and lemon zest without changing the texture or baking time.
Mix Diced and Grated Apples – Chop ½ of the apples into small dice and grate the remaining apples, then fold both into the batter. The diced pieces give defined apple bites, while the grated apple helps keep the cake soft throughout.
Use Brown Sugar Instead of White Sugar – Replace the sugar with the same amount of brown sugar for a slightly deeper sweetness. The cake will bake just as evenly, with a softer crumb and a more rounded flavour.
Top with Thin Apple Slices – Arrange thinly sliced apples over the surface of the batter before baking. This adds extra apple flavour on top and creates a lightly baked fruit layer without affecting the interior.
Add Chopped Nuts – Fold in up to ½ cup chopped walnuts or sliced almonds before pouring the batter into the pan. The nuts add texture and work well alongside the apples.
Storage and Shelf Life
Store the cake at room temperature under a cake dome or in an airtight container for up to 3–4 days. Keep it away from direct heat so it stays soft and evenly textured.
For longer storage, freeze individual slices wrapped well in baking paper and foil for up to 2–3 months. Thaw at room temperature before serving.
If needed, warm briefly in a low oven to refresh the texture, then dust with icing sugar just before serving.
Other Apple Recipes You May Like
Torta di Mele della Nonna Recipe (Italian Apple Cake)
Golden apple cake with a soft crumb, buttery taste, and baked fruit throughout makes Torta di Mele della Nonna a reliable bake any day.
Ingredients
- 3 apples – peeled and sliced
- 2 eggs
- 200 g – 1½ cups plain flour
- 100 g – 7 tbsp butter – melted
- 180 g – 1 cup sugar
- 150 ml – ⅔ cup milk
- zest of 1 lemon
- 1 pinch of salt
- 2½ tsp baking powder
- 1 tsp vanilla extract
- icing sugar – for dusting
Instructions
-
Grease and flour a 22 cm – 9 inch springform pan, then set it aside.
-
Beat the eggs and sugar until pale and fluffy.
-
Add the melted butter and continue beating.
-
Gradually pour in the milk and flour, continuing to beat until smooth.
-
Stir in the baking powder, salt, lemon zest, and vanilla extract until just combined.
-
Gently fold in the apple slices, then pour the batter into the prepared springform pan.
-
Bake in a preheated oven at 180°C – 355°F for 45 minutes.
-
Let the cake cool completely, then unmould it, dust with icing sugar, and serve.
This looks yummy!
I bet the apples keep it so moist.
Can’t wait to try it.