Italian Apple Cake Recipes

TORTA DI MELE (ITALIAN APPLE CAKE)

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a pie plate and dust with bread crumbs
• Combine melted butter, 1/2 cup sugar, and vanilla bean seeds in a bowl. Add eggs and stir to combine. Mix flour, baking powder, and salt in a bowl and add to butter mixture. Add milk if batter is too thick
• Pour batter into the prepared pie plate. Distribute apple slices in a thick layer on top of the batter. Dot with cubed butter and sprinkle with 1/4 cup sugar.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

EASY ITALIAN APPLE CAKE | TORTA DI MELE

Steps:

• Preheat the oven to 180 ° C (350 F) and prepare a 22 cm springform pan covered with parchment paper, wet and squeezed. Then wash and peel the apples.
• Cut some apples (about half of them) into small pieces and some into thin slices. Squeeze the lemon juice on both to flavour and keep them from blackening. Set the apples aside.
• In a large bowl, beat the eggs with the sugar for 5 minutes, until very frothy and well whipped (you can also use an electric mixer). Then add the melted butter and lemon zest.
• Add the flour, baking powder and milk. Mix and combine the ingredients very well. Finally add the chopped apples (but keep the slices aside) to the mixture and mix well by hand with a wooden spoon.
• Pour the mixture into the springform pan and then cover it completely with the apple slices arranged in a radial pattern.
• Before baking, sprinkle the surface of the cake with brown sugar, which during cooking will form a crunchy and delicious crust.
• Bake at 180° C (350 F) for about 50 minutes. The apple cake will be ready when the apple slices are toasted and golden. Let the cake cool before serving.

ITALIAN APPLE CAKE

Steps:

• Preheat the oven to 375F, and line a 10-inch springform pan with parchment paper.
• Peel and slice the apples, and toss them with the lemon juice to prevent browning. Set aside.
• In a medium bowl, whisk together the melted butter and sugar until creamy and light. Mix in the eggs, lemon zest, and vanilla, and beat until well-incorporated.
• Finally, stir in the baking powder and flour. Stir in the apple slices, and pour the batter into the prepared pan. There will be almost too many apples for the cake batter, this is normal!
• Bake for 45-50 minutes, until golden brown and a toothpick inserted in the center comes out clean.
• Serve sprinkled with powdered sugar!

ITALIAN APPLE CAKE

Steps:

• Pre-heat oven to 350F (180C), grease and flour a nine inch (23 cm) bundt pan (a cake pan would work too).
• In a medium bowl add the chopped apples and sprinkle with the lemon juice.
• In a large bowl beat the eggs and sugar until creamy and light approximately 3-4 minutes. Then add the yogurt and oil, sift the flour, corn starch, baking powder, baking soda, salt and zest into the bowl add the zest then beat until combined.
• Fold in the apples, spoon into the prepared cake pan, sprinkle with a couple of tablespoons of granulated sugar and bake for approximately 35-40 minutes (check for doneness with a toothpick). Let cool completely before removing from pan. Dust with powdered sugar if desired. Enjoy!

ITALIAN APPLE CAKE

Steps:

• Preheat oven to 350 degrees. Grease a standard bundt cake pan with melted butter or cooking spray; set aside.
• Peel and core all three apples. Dice two of the apples into about half inch cubes. Grate one of the apples on a box grater using the larger holes. Place the apples in a medium bowl and toss with two tablespoons of lemon juice and one teaspoon of lemon zest; set aside.
• In a large bowl, combine the eggs and sugar. Use a handheld mixer to beat until light and fluffy, about 2-3 minutes. The mixture should be pale in color. Add in the milk, olive oil, and vanilla, and mix until combined. Add in the flour, baking powder, and salt and mix until all ingredients are incorporated.
• Fold the apples into the batter and mix until combined. Pour the batter into the prepared cake pan. Sprinkle the cake with two tablespoons of sugar.
• Bake on the center rack of the oven for about 40-50 minutes. You'll know the cake is done when it starts to pull away from its sides. Also, a toothpick inserted in the cake will come out mostly clean, except for some crumbs. Let the cake cool on a baking rack for 10 minutes, then remove from pan and let cool completely.
• Once the cake is completely cooled, dust the top with powdered sugar.

ITALIAN APPLE CAKE

Steps:

• Set oven to 180C (350F).
• Grease and lightly flour a 23cm (9 inch) round cake tin.
• You'll also need three mixing bowls- small, medium and large- for this recipe.
• DO NOT PEEL the apples.
• Cut into chunks about 1/2" square- discarding the core.
• Place apple chunks into the first (medium) mixing bowl.
• Toss apple in lemon juice to avoid discoloration, then drain off and discard excess juice.
• Add raisins and coconut to the apples.
• Tip walnuts onto cutting board and sprinkle over 1 tablespoon sugar.
• Chop nuts roughly with the sugar, then add nuts and'nut flavoured' sugar to the apple mixture.
• Mix well.
• In the second (large) mixing bowl, sift flour, baking powder, cinnamon and nutmeg.
• In the third (small) bowl, combine eggs and sugar and beat until light and lemon colored.
• Still beating, add the melted butter and the liqueur (or essence).
• Make a well in the centre of the flour mixture and add the egg mixture.
• Stir until well combined.
• Tip in the apple mixture and mix well.
• At this stage it may seem you have too much apple and not enough batter- don't worry!
• Turn the mixture into the prepared cake tin.
• Bake on the centre shelf of the oven at 180C (350F) for about 45-50 minutes or until the top of the cake has turned a nice golden brown.
• (Test with a skewer if unsure.) Remove cake from oven, turn onto a rack to cool.
• Sprinkle with icing (confectioner's) sugar to serve.
• Serve with thick cream.