Simple Italian Apple Cake (One Bowl)
Updated May 15, 2025, Published Sep 11, 2021
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This Italian Apple Cake (Torta di Mele) is soft, buttery, and filled with tender apples and a hint of cinnamon. Made with creamy yogurt and love from my nonna’s kitchen, it’s perfect for a cozy breakfast or an afternoon treat with coffee. Simple, nostalgic, and irresistibly good—every bite feels like a taste of Italy.
Love easy Italian cakes? You’ll want to try my easy recipes for flourless chocolate cake and this lemon olive oil cake.
Why You’ll Love This Recipe
This Italian Apple Cake is a cherished recipe from my childhood, passed down through generations of Italian tradition and filled with love. The smell alone brings me back to my nonna’s kitchen.
It’s soft, simple, and full of tender apples. My kids devour it every time, and without fail, someone always asks for the recipe. A true family favorite, I’m delighted to share it with you!
Made With AmorE,
Ingredients
- Apples: I recommend using any baking apple that will hold its shape well when baked. I like to use varieties like Honeycrisp, Pink Lady apples, Granny Smith, Fuji, or Jonagold. Mix and match different varieties for even more flavor! The number of apples changes a bit depending on the size; if you’re using small apples, you’ll need 4, but if you’re using medium to large apples, you’ll need 2 1/2-3.
Large apples, about 2 1/2. - Yogurt: This adds moisture to the cake, which makes for a particularly delicious result! I recommend using full-fat yogurt for the best texture, but if you want to use low-fat, choose a good quality one (like Chobani) to avoid the fillers in some lower-quality, non-fat yogurts.
- Cinnamon: I like to add a touch of cinnamon to enhance the beautiful flavors of the apple. Either Ceylon or Saigon cinnamon will work great in this cake–use whichever one you prefer!
See recipe card for full information on ingredients and quantities.
Substitutions and Variations
- Can I use low-fat yogurt? It depends! Low-fat dairy products are often filled with “junk” to stabilize the texture. As long as the brand of non-fat yogurt doesn’t have any fillers, it will work fine.
- Cinnamon Swap– add a little fresh lemon juice and lemon zest for a fresh twist.
- Fruit: Make my Italian Pear cake for a variation, or try my famous banana bars.
- Gluten-Free Option: If you are making this simple Italian apple cake gluten-free, you can use gluten-free flour, and it will turn out delicious! Try my Italian almond cake or soft amaretti cookies that are naturally gluten-free.
How to Make Italian Apple Cake
With a few simple steps and only one bowl, you are on your way to enjoying the most delicious Italian apple cake! See the recipe card below for the full steps.
- Cream the sugar and eggs until it’s light and fluffy. Then mix in the yogurt, butter, and vanilla extract until the mixture is smooth. Combine the flour, cinnamon, baking powder, and salt in a separate bowl, then sift it into the egg mixture.
- Gently fold the sifted dry ingredients into the wet ingredients to form a smooth batter, then mix in the diced apples.
- Spread the cake batter in the prepared cake pan and bake at 350°F until a toothpick inserted into the center comes out clean, about 45 minutes.
- Allow the cake to cool on a wire rack, then sprinkle it with confectioner’s sugar. Slice and enjoy this wonderful Italian apple cake!
Recipe FAQ’s
Torta di mele is an easy Italian apple cake that my nonna (and many other nonnas) make all the time! Everyone loves this recipe because it’s light, moist, and fluffy, and is packed full of apple slices. It takes only a few simple ingredients and 10 minutes to prepare, but it looks fancy and is always a crowd pleaser.
I recommend using a firm baking apple. Honeycrisp’s crisp texture is guaranteed to hold firm, while Pink Lady is balanced between sweet and tart and will retain its distinct shape when used in this cake. Granny Smith apples are always a safe bet as far as a baking apple. Jonagolds are tart with a honeyed sweetness, and they hold up exceptionally well in the oven.
I love to dice my apples into small pieces, as this shape helps you get plenty of apples in every bite. You can certainly cut them into slices if you want bigger pieces. Also, there’s no need to peel them, as the skins add lots of color and flavor!
You can also decorate the top with pretty apple slices to show the cake has an apple in it. I sometimes take this extra step when taking it to a neighbor or friend. I use the diced apple pieces to make it just for us at home–plus, it is also easier for the children to eat it this way since the apples are already cut small. Either way, it is delicious!
I like to use a springform pan so it is easy to take out the cake. You can use a regular 9.5 or 10-inch round pan as well. Regardless of which pan you use, make sure to let the cake cool completely after baking and before slicing. It is worth the wait to let the cake set!
There are several reasons why an apple cake can sink in the middle! It may be underbaked, as this means the center hasn’t set and will be doughy inside. Also, too much leavening can cause the cake to rise too quickly, then sink when it cools. Not measuring the flour accurately with a kitchen scale is another big reason. But the most common reason is that the oven door was opened while the cake was baking! Be sure not to open the door until the end of the suggested baking time to prevent sinking.
Serving Italian Apple Cake
When the kids come home from school and the house smells of cinnamon and apples, they know that this delicious Italian apple cake is ready to eat! Like with most Italian cakes, there’s no need for any frosting on this cake. Instead, dust it with a touch of confectioner’s sugar or cocoa powder, and top each slice with a dollop of freshly whipped cream.
This cake is even better the next day. It will be your go-to for bringing to a dinner party since it is easy to transport! Family and friends will love it along with other Italian desserts, like these Chiacchiere di Carnevale (Italian Fried Pastries), Zeppole (Easy Italian Donuts), or Easy Lemon Ricotta Cake.
My expert Tips
Expert Tips
- Don’t skip the yogurt. It adds moisture and fat to the cake batter, making it moist. The acidity of the yogurt works with the baking powder to leaven the cake, making it extra tall and super fluffy. It’s the secret ingredient in this Italian apple cake!
- Let the ingredients come to room temperature before mixing up the batter. This will help everything incorporate smoothly and give you a better-textured cake.
- Choose a tart, firm baking apple such as Granny Smith, Honeycrisp, Pink Lady, or Jonagold for the best results. Either dice or slice the apples depending upon your desired presentation–and only peel them if you feel like it! The skins add a lovely burst of color and flavor.
- The moisture of the apples may vary the cooking time a bit. You may need to add 10 minutes depending on how juicy the apples are.
More Italian Dessert Recipes
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Italian Apple Cake Recipe
Ingredients
- 3 large baking apples, peeled if desired, diced or sliced
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¾ teaspoon kosher salt
- 1 cup granulated sugar
- 1 cup plain whole milk yogurt
- ½ cup butter, melted and cooled
- 2 large eggs
- ½ teaspoon vanilla extract
- confectioner's sugar, for dusting
Instructions
- Line a 9 1/2-inch round baking pan with parchment paper, or spray with cooking spray. Preheat oven to 350°F.
- In a large mixing bowl, with an electric mixer, cream the sugar and eggs until you obtain a creamy and fluffy texture, about 5-8 minutes.
- Stir in the yogurt, butter, and vanilla extract. Use a fork or spatula to combine until smooth (not the electric mixer).
- In a separate bowl, mix the dry ingredients (flour, cinnamon, baking powder and salt) until combined.
- Add the dry ingredients to the wet mixture. Stir gently until well combined. Add the apples and mix gently. Pour the batter into the prepared pan.
- Bake for 45 minutes, or until a toothpick comes out clean. If the cake starts to brown too much on top, tent it with with foil during the last 10 minutes of cooking.
- Cool on a wire rack and dust with confectioner sugar. If desired, serve each slice with freshly whipped cream. Enjoy!
Notes
- Don’t skip the yogurt. It adds moisture and fat to the cake batter, making it moist. The acidity of the yogurt works with the baking powder to leaven the cake, making it extra tall and super fluffy. It’s the secret ingredient in this Italian apple cake!
- Let the ingredients come to room temperature before mixing up the batter. This will help everything incorporate smoothly and give you a better textured cake.
- Choose a tart, firm baking apple such as Granny Smith, Honeycrisp, Pink Lady, or Jonagold for the best results. Either dice or slice the apples depending upon your desired presentation–and only peeling them if you feel like it! The skins add a lovely burst of color and flavor.
- The moisture of the apples may vary the cooking time a bit. You may need to add 10 minutes depending on how juicy the apples are.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can sour cream be used instead of yogurt ? Is so 1:1 ratio
Thank you
Yes! It will change the taste a bit.
Does this cake need to be refrigerated? Also, I am trying to cook ahead for visiting company โ how far ahead of serving day can I make this?
I enjoy your recipes. Thank you!
You can leave at room temperature for about 24 hours. Yes, you can refrigerate it if needed and warm up slightly before serving.
Another lovely delicious cake recipe. Thank you Elena.
This is such an amazing recipe. I made it so often my two year old calls all cake โapple cakeโ
This is SO sweet and I am so thrilled you all love it so much. You must try the pear cake next ๐.
Elena, your Nonna hit this recipe out of the park. It was perfect. Delicious and moist. I snuck in a little Limoncello and lemon zest. So good! Thank you!
Yum, I love the limoncello idea. I am happy you loved it!
making it for the third time. my favorite apple cake.
So happy you love this family recipe!
Absolutely delicious!! So easy too!!!
Thank you Elena for this recipe
Yay! I am glad it was well loved!
love healthy
Happy you loved this cake!