Torta di Mele - Italian Apple Cake

Torta di Mele is a traditional Italian apple cake. Filipinos love Italian food and will love this classic dessert. This was easy to bake and only needed a few apples and basic baking ingredients. I have baked different Torta di Mele recipes before because as Domenica Marchetti said “everyone has different versions of this cake.” This cake bakes quickly and will make a wonderful addition to your holiday desserts or as a gift to friends. This recipe was slightly adapted from

Serves 4 to 6.

Cook Time50

Total Time50

Course: Dessert, Snacks

Cuisine: American, Italian

Keyword: Torta di Mele Italian Apple Cake

Servings: people

Calories: 207kcal

Ingredients

1/2 cup vegetable oil; plus 1 Tablespoon for greasing the pan
1 1/2 cups all purpose flour unbleached
2 teaspoons baking powder
1/4 teaspoon fine sea salt
1 whole large egg
1/2 cup whole milk or half-and-half
1 Tablespoon lemon juice
1 teaspoon lemon zest, finely grated
1/2 teaspoon vanilla extract
2 to 3 whole large apples, delicious or fuji variety; peeled, cored and quartered, cut into thin slices
2 Tablespoons unsalted butter, at room temperature
1 cup granulated sugar,
¼ cup Confectioners' sugar, to sprinkle on top

Instructions

Preheat the oven at 375 F degrees.
Prepare the baking pan by greasing a round 8-inch springform pan with oil. Place a piece of parchment paper at the bottom of the pan. Lightly grease the paper with the oil.
Separately, in a large bowl mix together the flour, baking powder and salt. Whisk these dry ingredients together. Set aside.
In another bowl, mix the oil, egg, milk, lemon zest, 1 cup sugar and vanilla extract. Whisk together till ingredients are well blended.
In a separate medium-sized bowl, mix together the lemon juice with the apple slices. Toss together. Set aside.
Slowly add the wet ingredients to the dry ingredients. Mix well with a whisk or a wooden spoon.
Add the sliced apples by hand. Gently fold the apples into the batter. Pour into the pre-greased cake pan.
Separately, in a small bowl, mix the 2 Tablespoons sugar and the butter. Using your fingers, mix this sugar-butter combination till it clumps. Evenly add the sugar-butter mix over the top of the cake, spreading it all around.
Bake at 375 F for 45 to 50 minutes till the topping is golden brown and when cake tester comes out clean.
When cake is done, cool on the counter for around 20 minutes. Then loosen the sides of the cake with a knife and turn cake over on a rack to cool some more. Peel off the parchment paper at the bottom of the cake.
To plate: invert the cake back to its original form on a large round platter, with the apple slices on top. Sprinkle the top with confectioners' sugar before serving.
Cook's comments: In the
, Domenica added 1/4 cup chopped walnuts (or almonds) to the butter-sugar topping. I omitted nuts due to family allergies. Feel free to add walnuts or almonds if desired.
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