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Torta Di Mele (Italian Apple Cake)
Category
Dessert
Prep Time
25 minutes
Cook Time
60 minutes
Ingredients
- Unsalted butter (for buttering the baking pan)
- 6 small Granny Smith apples (peeled and sliced)
- 1/3 cup granulated sugar
- 1/2 teaspoon ground cinnamon
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature)
- 1 cup granulated sugar
- 4 large eggs, (at room temperature)
-
2 cups all-purpose flour
- 1 cup almond flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 1/2 cups full-fat Greek yogurt
- 3 tablespoons powdered sugar
For The Apples:
Instructions
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch glass baking pan.
- Mix together the apples, granulated sugar and cinnamon in a medium bowl. Set aside.
- For the cake, combine the butter and granulated sugar in a large bowl. Using a hand-held mixer, beat on medium high until light and fluffy, about 3 minutes. Beat in the eggs one at a time until fully combined, then add the all-purpose flour, almond flour, baking powder, baking soda, cinnamon, salt and yogurt. Beat on low speed until a few streaks remain, then fold together with a rubber spatula until fully combined. (Do not overmix.)
- Sprinkle the bottom of the pan with half of the apple mixture. Spread the batter over the top of the apples. Top the batter with the remaining apples, making decorative rows across the cake. Bake, rotating the pan halfway through, until a toothpick inserted in the middle of the cake comes out clean, about 1 hour. Allow the cake to cool slightly before dusting with powdered sugar and serving.
Nutrition
Nutrition
- per serving
- Calories
- 298
Amount/Serving
% Daily Value
- Carbs
- 56 grams
- Protein
- 9 grams
- Fat
- 6 grams
- Saturated Fat
- 1 grams
- Trans Fat
- 1 grams
- Cholesterol
- 56 milligrams
- Sodium
- 227 milligrams
- Fiber
- 4 grams
- Sugar
- 33 grams
- Unsaturated Fat
- 2 grams
7 comments
Hello. Can gf flour be substituted for all purpose flour?
I tried the suggestion to NOT top with Apples and just incorporate into batter layers. I think the cake top browns too much without Apples on top of it. Beware.
We ate this cake when it was still warm which is wonderful. When it cooled I think it would be better with a thin cake layer so I would suggest using a 9×9 pan if you cut the recipe in half.
Delicious and beautiful cake! I followed the directions exactly but cut the recipe in half since there are only two of us. My husband told me to put nuts in it next time for the crunch but I don’t think they are needed. I will definitely be making it again. Thanks Giada!
I absolutely love how it turned out. Not only delicious but beautiful to look at. I added graham cracker crumbs on top, along with the apples, it was a hit.
It's delicious. I think that the batter is just right. I question the apples on top. Though it looks pretty, they taste better when they're incorporated in the batter. Next time, I'll not put them on top, and I will use a springform pan.
Turned out beautifully. Highly recommend. Make sure eggs and butter are at room temperature; it makes all the difference for a smooth dough.