Do you love apple cake? Then you need my recipe for a simple Italian Apple Cake, or as it’s called in Italian, Torta di Mele. It is more than just a dessert—it’s the kind of treat you can enjoy any time of day.

This cake is a perfect start to the day with your morning cup of coffee or chai, as an afternoon snack, or to round out the end of a holiday meal. I made it with fresh apples from the farmers’ market, creamy yogurt, olive oil, and warming spices.

Why is there a recipe for Italian apple cake on The Spice Spoon, you ask? Of course, there is my love of Italian culture, but actually, this cake recipe is a tribute to my years of living in Italy, when I worked for the United Nations’ Food and Agriculture Organisation. It was practice for becoming a food writer later in life, I guess!

I lived in the Aventino neighbourhood, perched atop one of Rome’s historic seven hills. Just down the hill in Testaccio, on the corner of Via Galvani and Via Mastro Giorgio, there was a ‘pasticceria’, a little bakery that sold this humble cake every year around Pasqua (Easter). The owner kindly shared the recipe with me.

I have made it with some Spice Spoon additions, but rest assured, this apple cake is inspired by the one I ate in Rome. (I’ve recipe-tested it several times, so I’ve perfected this cake for you!)

While the Roman version featured yogurt and was deliciously rich and moist, I found it a bit too sweet for my taste. To balance things, I added lemon juice for brightness, that I think enhances the cake beautifully.

This easy Italian Apple Cake, baked in a classic round cake pan, is my way of sharing a slice of Rome with you—a family recipe with a personal twist.

Why You’ll Love This Torta di Mele

Moist and Tender: This Torta di Mele is a moist cake with a tender crumb throughout. (Thanks to the addition of both olive oil AND yogurt.)
Family Recipe Vibes: It is a timeless cake recipe inspired by the traditions of Italian nonnas.
Rustic Charm: This rustic Italian apple cake recipe is simple yet elegant, perfect for casual gatherings or the holidays.
Easy to Make: With straightforward steps, this Italian apple cake recipe comes together quickly with pantry-friendly ingredients.

Ingredients

This recipe calls for simple, everyday ingredients to make the perfect Italian cake:

Apples: Make this cake your own: use an assortment of your favorite apples for variety in flavor and texture. I used Honeycrisp and Russet apples (the latter being my son’s favorite). But you can try tart and firmer ones like Granny Smith apples, with some sweeter varieties like Pink Lady Apples.

Lemon Juice: Tossed with the chopped apples, it prevents browning and adds a pop of brightness to the cake.

Lemon Zest: Brings a fresh, zesty flavor that complements the apples and balances the richness of the batter.

All-Purpose Flour: It’s pretty much the foundation of the batter, and provides the structure for this classic Italian dessert.

Baking Powder: We can’t make a cake rise without it!

Sea Salt: You need it to balance out the sweetness. Always add a pinch to your desserts!

Ground Cinnamon: Adds warmth; apples and cinnamon are MFEO (Made For Each Other. If you’re a Nora Ephron fan like me, you’ll get the reference.)

Ground Cardamom: The special Spice Spoon addition. I adore cardamom, as you know. A hint of this spice adds depth and a slightly floral, aromatic quality that elevates this olive oil cake.

Granulated Sugar: Sweetens the cake while maintaining its light texture.

Olive Oil: Adds moisture and richness, giving the cake its signature tender crumb and slightly fruity undertone.

Plain Yogurt: Use full-fat yogurt, please! It is what gives the cake that soft and moist texture while adding a subtle tanginess.

Eggs: Provide structure and help bind the ingredients.

Confectioner’s Sugar: A light dusting on top gives the cake a rustic and elegant finish, perfect for serving.

Step-by-Step Instructions

Step One. Prepare the Apples: Chop the apples into ½-inch (1-cm) pieces and toss them with lemon juice and lemon zest. This will prevent the apples from browning.

Step Two. Mix the Dry Ingredients: Combine all-purpose flour, baking powder, sea salt, cinnamon, and cardamom in a bowl photo.

Step Three. Prepare the Wet Ingredients: Whisk eggs and sugar until light and frothy, then pour in olive oil and yogurt. This creates a rich and smooth cake batter.

Step Four. Combine Batter: Gradually fold the dry ingredients into the wet mixture until just combined.

Step Five. Add apples: Gently mix the apples into the prepared batter.

Step Six. Bake the Cake: Pour the batter into the prepared cake tin (I used a Springform pan), smoothing the top of the cake with an offset spatula. Bake at 175°C (350°F) for 30-40 minutes, or until a toothpick inserted in the centre comes out clean. (You will also notice the cake starts to brown on the top.)

Step Seven. Cool and Serve: Let the cake cool completely in the pan for at least 15 minutes before transferring it to a wire rack to further cool.

Step Eight. Dust with confectioner’s sugar for a classic finish. This cake is so delicious!

Tips for Perfect Results

• Allow the cake to cool completely before slicing and serving. I know it’s tempting to slice into a cake when it’s warm out of the oven, but, pazienza! You don’t want it to fall apart. Let it rest in the pan for 15 minutes. Then, gently remove it and place it on a wire rack to cool.
• Distribute Apples Evenly: Fold the batter along with the apples gently to ensure even distribution throughout the cake.

Serving Suggestions

This Italian apple cake recipe is ideal for a variety of occasions:

Classic Simplicity: Dust the top of the cake with confectioner’s sugar for a traditional finish (it also makes the cake look pretty in case you have any visible cracks).
Goes beautifully with coffee, tea, or a digestif: It makes it perfect to serve during the holidays!
All the dairy: Serve with clouds of whipped cream, vanilla bean ice cream, or creme anglaise!

Make-Ahead and Storage

This traditional apple cake is perfect to make ahead. To store the cake:

Refrigeration: Cool completely, then wrap tightly in plastic wrap and store in the refrigerator for up to 2 days in an airtight container.

Freezing: To keep the cake moist, wrap it in plastic wrap and foil before freezing. Thaw at room temperature before serving.

Store leftovers of the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Let the cake return to room temperature before serving.

This rustic Italian apple cake recipe is a celebration of Italian kitchens, paired with spices I love. With its moist, tender crumb and bright apple flavors, this is a delicious Italian dessert that’s perfect for any occasion.

If you’re making this apple cake soon, I’d love to know!