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Photo Credit: Elizabeth Newman

Torta Di Mele (Italian Apple Cake)

In Italy, the fall season is all about harvest - and this cake is representative of that spirit. What better way to ring in the season than filling your home with the smell of apples and cinnamon?

This cake is perfect for a fall dessert. It's very rustic and non fussy: serve it up in the dish that it bakes in, and give it a dusting of powdered sugar to look extra pretty. Almond flour gives it a great nutty flavor, and yogurt keeps the cake super moist. Additionally, the layer of apples on the bottom give the cake a rich caramel flavor, and the taste of apples perfumes the whole cake. It's lovely with coffee or tea, or getting cozy with when it's cold outside!

Stick with Granny Smith apples for this - they have a great tart flavor to them, and they hold up better while baking than other apple varieties might.

torta di mele

Torta Di Mele (Italian Apple Cake)



Prep Time

25 minutes

Cook Time

60 minutes




Giada De Laurentiis

Image of Torta Di Mele (Italian Apple Cake)


    For The Apples:

  • 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


  1. Preheat the oven to 350 degrees F. Butter a 9-by-13-inch glass baking pan.
  2. Mix together the apples, granulated sugar and cinnamon in a medium bowl. Set aside.
  3. 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.)
  4. 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.



per serving
Amount/Serving % Daily Value
56 grams
9 grams
6 grams
Saturated Fat
1 grams
Trans Fat
1 grams
56 milligrams
227 milligrams
4 grams
33 grams
Unsaturated Fat
2 grams

7 reviews & comments

  • Author's avatar image

    Hello. Can gf flour be substituted for all purpose flour?

  • Author's avatar image

    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.

  • Author's avatar image
    Dona Wolf-Caldwell

    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.

  • Author's avatar image
    Dona Wolf-Caldwell

    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!

  • Author's avatar image
    Cynthia Ricardo

    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.

  • Author's avatar image
    Nina Miranda

    Turned out beautifully. Highly recommend. Make sure eggs and butter are at room temperature; it makes all the difference for a smooth dough.

  • Author's avatar image
    Kristina Culberson

    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.

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