A soft and easy apple cake which is part of our Italian tradition. Every grandma bakes an apple cake in fall and even though the recipes may all be slightly different, they're always super soft and full of apple slices.
Apple Cake is probably the most baked cake in Italy. Baking this simple cake is super easy as you only need a large mixing bowl. It has a very nostalgic feeling of childhood. That's probably why we love it so much. A slice of warm apple cake is the perfect breakfast, with a Cappuccino or a cup of tea (check out this post about What do Italians eat for breakfast?).
The classic Italian apple cake has a soft sponge bottom and a thick layer of apple slices nicely arranged on top like a crown. But I prefer to add all the slices in the batter. This way it will be much moister and flavorful in every bite. The slices only on top become chewy so I never liked much that version.
You may also be surprised by the absence of cinnamon in this cake. Even though cinnamon is readily available in Italy, it's not part of our traditional cuisine and is not used very often in cakes. Our ancient and traditional recipes mostly have only vanilla and citrus zest as flavorings. Maybe even a pinch of nutmeg.
If you like more delicious easy cakes, try this Ricotta Raspberry Cake and this Tuscan Chestnut Cake, and treat your family to a classic Italian dessert.
Ingredients
- Apples: Fresh apples are the only way to go! You can use your favorite variety from the many types of apples available, like Fuji, Honeycrisp, or Gala for example. Check this article on how to store apples for winter, so you can make this cake even after the season is over.
- Flour: Use regular all-purpose flour for this cake. You can also use cake flour or self-rising flour with adjustments.
- Milk: You can use any type of milk you like, either cow's milk or even plant-based milk.
- Oil: Unflavored vegetable oil like canola, peanut, or sunflower oil works best.
- Sugar: You can either use white granular sugar or raw sugar. I haven't tested with other types of sugar or sweeteners.
- Lemon: Lemon juice serves mostly to keep the apples from browning and to add a tiny bit of acidity to the cake. You can also add some lemon zest to the cake for extra flavor.
- Vanilla: Vanilla extract, fresh vanilla beans or vanilla powder will all work well to give a nice delicate vanilla flavor to the cake.
See the recipe card for the full quantities.
Variations
You can customize this easy Italian apple cake to your liking with small variations.
- Spiced: Add some cinnamon, or apple pie spices to the cake for a spiced flavor.
- Pears: You can mix apples and pears or make the cake with only pears instead.
- Chocolate: Add some chocolate chips, chocolate chunks, or a bit of cocoa powder to the batter for a chocolate flavor.
- Peanut Butter: Try adding a bit of peanut butter to the batter for a peanut flavor.
Instructions
Step 1. In a large bowl, mix the flour with baking powder energetically with a whisk to remove all lumps.
Step 2. Then add all the other ingredients together and mix well with the whisk until you get a smooth batter.
Step 3. Peel and core the apples, then cut in half and slice thinly with a mandoline slicer. Add the lemon juice to the apples and set aside.
Step 4. Grease and dust with flour (or line with parchment paper) a 9-inch / 24 cm springform pan, then pour the cake batter and the apples in. Bake for about 1 hour.
Storage
This simple apple cake will keep its moisture and softness for 3-5 days if kept at room temperature and in a closed container. I often use this handy cake clear container to store all my cakes (and transport them too if you bring them over to friends or family). Or this beautiful glass cake stand.
Recipe FAQs
You can use whichever apples you prefer! There is no right or wrong here, it all depends on your taste. My favorite apple is the Fuji because is very sweet and juicy, other similar apples are the Royal Gala and the Honeycrisp. Other varieties you can use are the pink lady apples or the golden delicious apples. Here you can find more information on the different apple varieties.
This classic Italian treat, full of apple flavor, will be your family's new favorite everyday cake! Perfect for breakfast or at the end of a meal with a scoop of vanilla ice cream. With just a few simple steps and a handful of ingredients, you'll have this delicious Italian cake ready on your table and a fantastic fall scent in your kitchen.
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If you tried this recipe, please take a moment to rate it and share your thoughts in the comments. Your feedback means a lot to me! ★★★★★
📖 RECIPE
Italian Apple Cake
Ingredients
- 1 ¼ cup All-Purpose Flour
- ¾ cup Sugar, I use brown sugar
- ½ cup Unflavored Vegetable Oil, like Canola, Avocado or Peanut
- ½ cup Milk, I use half&half
- 1 tablespoon Baking powder
- 3 Eggs
- 1 lb Apples, 4-5
- ¼ teaspoon Vanilla extract
- 1 teaspoon Lemon juice
- A pinch of Salt
Instructions
- Preheat the oven to 180°C / 350°F.
- Peel and core the apples, then cut in half and slice thinly with a mandoline slicer. Add the lemon juice to the apples and set aside.
- In a large bowl, mix the flour with a baking powder energetically with a whisk to remove all lumps. Then add all the other ingredients together and mix well with the whisk until you get a smooth batter.
- Add the apples to the bowl with the batter and mix with a spoon.
- Grease and dust with flour a 24 cm (9”) springform pan, then pour the cake batter and the apples in.
- Bake in the middle rack of the preheated oven for 55-60 minutes or until a toothpick comes out clean. If the cake starts to brown too quickly, cover with aluminum foil and move to a lower rack.
- Let the cake cool on a wire rack, then dust the top of the cake with icing sugar before serving.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Rodolfo Salhus
Very nice cake .
Fran
Can this cake be frozen?
Jessica - Cooking my Dreams
Hi Fran, Yes you can absolutely freeze this cake for about 2 months. You can then thaw it at room temperature overnight. 🙂
Marlene
Love this recipie. Made it. Keep coming with recipies
Jessica - Cooking my Dreams
Thank you so much Marlene! I'm glad you like it 🙂