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Nonna’s Italian Apple Cake (Torta di Mele)
Alyssa

Nonna’s Italian Apple Cake (Torta di Mele)

Nonna's Italian Apple Cake (Torta di Mele) is a moist, flavorful dessert with tender apples and a hint of lemon. Perfect for any occasion!  
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Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour: This is the foundation of the cake providing structure and a soft crumb.
  • 2 tsp baking powder: As a leavening agent it helps the cake rise, ensuring a light and fluffy texture.
  • Pinch of salt: A must for enhancing flavor and balancing sweetness.
  • ⅔ cup sugar: This provides sweetness crucial in complementing the tartness of the apples.
  • 2 large eggs: Essential for binding ingredients together and adding moisture.
  • ½ cup coconut oil or olive oil/butter: This adds richness and moisture; the choice of oil can alter flavor slightly.
  • ½ cup buttermilk or yogurt: Adds moistness and a subtle tang that enhances the overall flavor.
  • 2 medium apples chopped: Pink Lady or Gala apples work wonderfully; they bring sweetness and a juicy texture.
  • ½ cup raisins optional: Adds a chewy texture and hits of sweetness throughout the cake.
  • 2 tbsp Limoncello/orange juice optional: A splash of flavor depth, adding a citrusy brightness.
  • Juice of 1 lemon: Helps prevent the apples from browning and adds a refreshing zing.
  • 1 tbsp strawberry/apricot jam: Optional but it can add an intriguing sweetness when sautéing the apples.
  • 2 tbsp turbinado sugar optional: Sprinkled on top, it creates a lovely caramelized crunch.
  • Confectioner's sugar for dusting: This adds a sweet decorative finish to the cake when serving.

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with oil or cooking spray to prevent sticking.
  2. In a bowl, toss 2 medium apples, chopped, with the juice of 1 lemon. This not only prevents browning but also infuses the apples with a zesty flavor. If desired, you can briefly sauté the apples with 1 tbsp of strawberry/apricot jam and ½ cup raisins (optional) in a little oil until just softened, enhancing their sweetness.
  3. In a separate bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, and a pinch of salt. This dry mixture will be combined with the wet ingredients later.
  4. In another bowl, beat together ⅔ cup sugar and 2 large eggs until the mixture is light and fluffy. Add in ½ cup coconut oil (or your choice of oil/butter) and ½ cup buttermilk (or yogurt), mixing until well combined.
  5. Gradually add the dry flour mixture to the wet ingredients, folding gently to combine. Once fully incorporated, carefully fold in half of the prepared apples to integrate.
  6. Pour the batter into the prepared pan, smoothing the top. Arrange the remaining apples over the surface and sprinkle with 2 tbsp turbinado sugar (optional) for that beautiful crunchy texture.
  7. Bake in the preheated oven for 45-55 minutes or until a skewer inserted in the center comes out clean. The cake should be golden brown and fragrant.
  8. Allow your cake to cool slightly in the pan. Once cool enough, transfer it to a wire rack. Before serving, dust with confectioner's sugar for a touch of sweetness.