Torta di Mele — A Simple Italian Apple Pie
There’s something comforting about the smell of apples and vanilla baking in the oven. This Italian apple pie (Torta di Mele) is one of those timeless Italian cakes that fills the kitchen with warmth and nostalgia. It’s soft, moist, and not overly sweet. It’s perfect for breakfast, a light dessert, or an afternoon snack with coffee or tea.
Italian Apple Pie, A Taste of Home
Every Italian family seems to have its own version of this cake, often passed down from a grandmother or aunt. The beauty of this Torta di Mele lies in its simplicity. The ingredients are humble eggs, flour, sugar, milk, and, of course, plenty of apples, yet the result feels incredibly special. The sliced apples melt slightly into the batter as it bakes, creating a creamy, custard-like texture in every bite.
When my half-Italian husband took his first forkful, he smiled and said, “This cake reminds me of cookies or cake that I would get at my grandma’s house.” It was the best compliment I could have received — proof that this simple dessert carries the same comforting flavors many of us grew up with.
Variations to Try
While the classic version is made with apples, you can easily switch things up:
- Use peaches or pineapple for a summery twist.
- Add a hint of cinnamon to the batter for extra warmth and spice
- Sprinkle cinnamon sugar on top before baking for a golden, lightly caramelized crust.
No matter how you make it, this Italian apple cake always feels like home, simple, genuine, and full of love.
Apple Pie
10
servings15
minutes40
minutesKeep the screen of your device on
Ingredients
3 3 Crisp Apples
2 2 Eggs
1/2 Cup 1/2 Sugar
3/4 Cup 3/4 Whole Milk
2/3 Cup 2/3 Vegetable Oil
2 oz 2 Rum
1 tsp 1 Vanilla Extract
1 tbsp 1 Baking Powder
2 1/2 Cup 2 1/2 Flour
1 tbsp 1 Powder Sugar (optional)
1 tbsp 1 Butter
Directions
- In a large mixing bowl, whisk the eggs and sugar together with a fork or whisk until well combined.
- Add the milk, rum, and vegetable oil. Mix again until smooth.
- tir in the flour and vanilla extract, mixing until you get a smooth batter with no lumps.
- Finally, add the baking powder and mix gently until it’s fully incorporated.
- Wash, peel (if you like), and cut the apples into small cubes.
- Grease a 13-inch or 10-inch baking pan with butter. Pour about 3/4 of the batter into the pan and spread it evenly.
- Scatter the apple cubes over this first layer of batter.
- Spoon the remaining batter over the apples in strips or drizzles, so some of the apples are still visible.
- Convection Bake according to 350°F / 175°C for 40–50 minutes, depending on the oven.
- Let the cake cool completely in the pan. Just before serving, dust generously with powdered sugar.
Notes
- You can add Cinnamon or Cinnamon sugar to the Batter
- Serve with some Ice cream
- You can use peaches or pineapple instead of apples.
- I used a 10-inch baking pan If you want it thinner, use a 13-inch
