Italian Apple Cake (One Bowl)
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This Italian Apple Cake (One Bowl) is soft, buttery, and filled with tender apples and a hint of cinnamon. Made in one bowl with creamy yogurt and inspired by my nonna’s kitchen, it’s perfect for a cozy breakfast or an afternoon treat with coffee.
You’ll want to try my recipes for Flourless Chocolate Cake and Lemon Olive Oil Cake next!
Quick Look: Italian Apple Cake (One Bowl)
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Servings: 12 people
- Dietary Info: Vegetarian and dairy-free adaptable with plant-based butter or milk substitutions
- Method: One-bowl cake baked until golden
- Technique: Fold fresh apples into a simple batter, then bake until soft, moist, and lightly caramelized on top
- Flavor/Texture: Soft, buttery, cozy, lightly spiced, and moist
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!
If you love apple desserts, try my Apple Upside Down Cake and Best Brown Butter Apple Pie Recipe.
Made With AmorE,
“This is apple cake recipe is so delicious, so moist and a big crowd pleaser not to mention that is so quick and easy to make! Believe me you will make this cake over and over again!! I can’t wait to make the other desserts for the holidays!”
– Linda
Table of Contents
Simple Ingredients
The following standout ingredients make this Italian apple cake so tender, flavorful, and irresistibly comforting.
- Fresh Apples: The star ingredient, adding natural sweetness, moisture, and soft tender bites throughout the cake
- Whole Milk Yogurt: Keeps the cake incredibly moist, tender, and fluffy with subtle richness
- Butter: Adds classic buttery flavor and helps create the soft crumb
- All-Purpose Flour and Eggs: Provide structure while keeping the cake light and delicate
- Cinnamon: Adds warm flavor that makes the apples shine beautifully
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Yogurt Option: Use low-fat yogurt if desired, as long as it doesn’t contain added fillers or stabilizers.
- Flavor Variation: Swap the cinnamon for extra lemon juice and lemon zest for a brighter citrus flavor. If you love lemon desserts, try my Lemon Bars with Shortbread Crust.
- Fruit Variation: Try pears, plums, or any other fruit that will hold up well during baking. Make my Italian Pear Cake!
- Gluten-Free Option: Use a good-quality gluten-free flour blend to make the cake gluten-free without sacrificing texture. 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! Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Cream the Wet Ingredients: Cream the sugar and eggs until they’re 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.
- Combine the Wet and Dry Ingredients: 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.
Italian Apple Cake (One Bowl) FAQs
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!
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 Suggestions
This Italian apple cake is delicious served slightly warm or at room temperature with a dusting of powdered sugar and a cup of coffee or espresso. I love serving it as part of an afternoon spread alongside Chiacchiere di Carnevale (Italian Fried Pastries), Zeppole (Easy Italian Donuts), or Easy Lemon Ricotta Cake. for a beautiful assortment of classic Italian desserts. For an extra-special treat, add a dollop of whipped cream or a scoop of vanilla gelato to complement the tender apples and buttery crumb. It’s equally perfect served for breakfast or brunch, served with a Breakfast Casserole and Loaded Vegetarian Quiche.
My Pro Tips
Recipe 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
Equipment
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).
- Sift the dry ingredients (flour, cinnamon, baking powder and salt) until combined into the bowl of the wet ingredients.
- Stir gently until wet and dry ingredients are 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 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love all your recipes!!! Can I use coconut sugar instead of white sugar in this recipe?
Yes! Absolutely, it will change the taste slightly. I am happy you love all the recipes!
This has become a family favorite!!! Thank you!!
Yay! We love the simplicity so much as well. I am thrilled you love it. Many more yummy recipes to try. Enjoy.
We LOVE this cake. No changes to recipe. Am especially thankful for the ease in making this. Thanks, Elena!
Yes! Most all of our Italian cakes a re simple, one bowl, and easy ingredients. I hope you try more and enjoy this one time and time again!