Torta di Mela

As some of you know, I struggle a bit with baking but I am fortunate enough to have friends who are wonderful bakers and love to share their recipes. I had the opportunity last week to spend a day with my beautiful friend Tanya. She comes from a mix family of Italian and Germany roots. We talked about her family traditions and baked a few of her family recipes. With apple season, she shared this Italian apple cake from her father’s side of the family. This cake was so simple to prepare and so delicious. I love the way the apples baked into the moist cake with a layer of soft caramelized apples on top. This fall cake paired perfectly with vanilla bean ice cream and a cup of espresso.


½ cup unsalted butter, melted

½ cup sugar

2 eggs

3 tbsp. milk

¾ cup all-purpose flour

1 tbsp. baking powder

5 medium apples

Zest of one lemon

Zest of one orange

Juice of half of a fresh lemon

Juice of half of an orange

1 tsp. cinnamon

Additional cinnamon & icing sugar for sprinkling



Preheat oven to 350 degrees.  Line the bottom of a 9 inch spring form pan with parchment paper.  

In a small bowl, mix flour and baking soda together. Set aside.

In a large bowl, beat together butter and sugar until creamy. Beat in eggs one at a time until well incorporated.

Add milk and flour and beat until a creamy consistency, 2-3 minutes. Set aside.

Peel, core, and thinly slice the apples and place them in a large bowl.  Add the cinnamon, zest and juice of the lemon and orange, mix until well coated.

Pour batter over apples and mix until the apples are coated in batter, be sure not to over mix.

Bake until top of cake is nicely browned & caramelized, approximately 40-45 minutes.

Let cake cool slightly and remove from spring pan. Sprinkle with additional cinnamon and icing sugar.



Copyright © 2016 Irene Matys.

All Rights Reserved.

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