Tasty Italian Apple Cake

Here is my favorite Italian apple cake recipe, with a tender, moist crumb and chunks of fresh apples baked right into the batter, finished with a light dusting of powdered sugar.

This Italian apple cake has become our go-to dessert when I want something simple but special. My kids love helping me toss the apple pieces in flour before folding them into the batter. It’s perfect with a cup of coffee in the afternoon, don’t you think?

What Kind of Apples Should I Use?

For Italian apple cake, you’ll want to choose apples that hold their shape well during baking and have a good balance of sweet and tart flavors. Granny Smith apples are a popular choice because they stay firm and add a nice tartness that complements the sweet cake batter. Honeycrisp, Braeburn, or Gala apples also work wonderfully and bring their own unique flavor profiles to the cake. Since you’re using a full 2 pounds of apples, feel free to mix different varieties for a more complex taste. Just make sure your apples are fresh and firm – avoid any that are mealy or overly soft, as they’ll break down too much during baking.

Options for Substitutions

This Italian apple cake is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Apples: Any baking apple works great here – try Granny Smith, Honeycrisp, or Braeburn. You can even mix different varieties for more complex flavor. Pears also work wonderfully as a substitute.
• Lemon juice: If you’re out of fresh lemons, bottled lemon juice works fine. You can also use lime juice or even a tablespoon of apple cider vinegar to prevent the apples from browning.
• Caster sugar: Regular granulated sugar works perfectly fine – the texture difference is minimal in this cake. You can also use brown sugar for a slightly richer flavor, though it will darken the cake a bit.
• Butter: You can substitute with vegetable oil (use about 3/4 the amount) or melted coconut oil. Just make sure any oil substitutes are at room temperature when mixing.
• Baking powder: If you only have baking soda, use 1 teaspoon baking soda plus 2 teaspoons cream of tartar. Don’t skip this ingredient entirely – it’s what makes the cake light and fluffy.
• All-purpose flour: You can use a 1:1 gluten-free flour blend if needed, though the texture might be slightly different. Cake flour also works but use about 1 3/4 cups instead.

Watch Out for These Mistakes While Baking

The biggest mistake with Italian apple cake is not preparing your apples properly – make sure to slice them evenly (about 1/4 inch thick) and toss them with lemon juice right away to prevent browning and add that bright flavor contrast.

Another common error is overmixing the batter once you add the flour, which can lead to a tough, dense cake instead of the tender crumb you want – just mix until the ingredients are barely combined.

Don’t skip the step of arranging your apple slices in an overlapping pattern on top, as this creates the beautiful presentation and ensures even baking, and always check for doneness with a toothpick in the center rather than relying solely on timing since oven temperatures can vary.

For extra insurance against sticking, butter your pan well and dust it with a light coating of flour before adding your batter.

What to Serve With Italian Apple Cake?

This Italian apple cake is perfect on its own with a cup of coffee or tea, but it’s also amazing served warm with a scoop of vanilla ice cream or a dollop of fresh whipped cream. I love pairing it with a drizzle of caramel sauce or a light dusting of powdered sugar for an extra special touch. For afternoon gatherings, serve it alongside some strong espresso or cappuccino – the apple and cinnamon flavors really complement the coffee beautifully. You can also try it with a glass of dessert wine or even a warm mug of spiced cider during the fall months.

Storage Instructions

Keep Fresh: This Italian apple cake stays moist and delicious when covered tightly with plastic wrap or stored in an airtight container at room temperature for up to 3 days. The apples actually help keep the cake nice and tender, so it doesn’t dry out quickly like some other cakes do.

Refrigerate: If you want to keep your cake longer, pop it in the fridge where it’ll stay good for up to a week. I actually think it tastes even better after a day or two because all those apple flavors have time to meld together beautifully.

Freeze: You can freeze slices of this cake wrapped individually in plastic wrap for up to 3 months. Just thaw them at room temperature for about an hour before serving, and they’ll taste almost as good as fresh. Perfect for when you want a sweet treat but don’t want to bake a whole cake!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2300-2500
• Protein: 28-32 g
• Fat: 110-120 g
• Carbohydrates: 310-330 g

Ingredients

For the fruit layer:

• 5 apples (about 2 lb)
• Juice from 1/2 lemon

For the cake mixture:

• 1/2 cup unsalted butter, softened
• 1/2 cup superfine sugar
• 2 eggs
• 1 1/2 cups all-purpose flour (8.8 oz)
• 4 tsp baking powder

For the buttery topping:

• 1/4 cup unsalted butter (about 1.8 oz)
• 1/4 cup superfine sugar (about 1.8 oz)

Step 1: Prepare the Apples

• 5 apples (about 2 lb)
• juice from 1/2 lemon

Wash, peel, and cut the apples into large chunks.

Toss the chopped apples with the juice from half a lemon to prevent them from browning while you prepare the batter.

Step 2: Make the Cake Batter

• 1/2 cup unsalted butter, softened
• 1/2 cup superfine sugar
• 2 eggs
• 1 1/2 cups all-purpose flour (8.8 oz)
• 4 tsp baking powder

In a large mixing bowl, whisk the 1/2 cup unsalted butter at room temperature with 1/2 cup superfine sugar until light and creamy.

Add the eggs, incorporating them one at a time and mixing well after each addition.

In a separate bowl, combine the flour and baking powder.

Gradually add the dry mixture to the wet ingredients, mixing until the batter is soft and creamy.

I like to make sure my butter is really soft—this makes the batter extra fluffy.

Step 3: Prepare the Baking Tin

• additional butter for greasing baking tin
• additional flour for dusting baking tin

Line the bottom of a round baking tin with parchment paper.

Grease the sides with butter and dust them with flour to prevent the cake from sticking.

Step 4: Assemble the Cake

• cake batter from Step 2
• apple chunks from Step 1

Pour the cake batter into the prepared baking tin and spread it evenly.

Arrange the apple chunks from Step 1 on top of the batter, gently pressing them down into the mix.

Step 5: Add the Butter and Sugar Topping

• 1/4 cup unsalted butter (about 1.8 oz)
• 1/4 cup superfine sugar (about 1.8 oz)

Melt 1/4 cup unsalted butter together with 1/4 cup superfine sugar in the microwave, stirring until smooth.

Pour this mixture evenly over the apples on the cake.

For a truly golden, caramelized top, I always make sure the topping is well mixed before drizzling.

Step 6: Bake the Cake

Bake the assembled cake in a preheated oven at 355°F (180°C) for 1 hour, or until a toothpick inserted into the center comes out clean and the top is golden brown.

Step 7: Cool and Serve

Allow the cake to rest for 10 minutes after baking.

Carefully run a spatula along the edge to loosen the sides, remove the ring, and transfer the cake to a serving dish, peeling away the parchment paper from the bottom.

Serve warm or at room temperature.

Tasty Italian Apple Cake

Delicious Tasty Italian Apple Cake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 28 minutes mins

Cook Time 57 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings 4

Calories 2400 kcal

Ingredients

  

For the fruit layer:

• 5 apples (about 2 lb)
• juice from 1/2 lemon

For the cake mixture:

• 1/2 cup unsalted butter, softened
• 1/2 cup superfine sugar
• 2 eggs
• 1 1/2 cups all-purpose flour (8.8 oz)
• 4 tsp baking powder

For the buttery topping:

• 1/4 cup unsalted butter (about 1.8 oz)
• 1/4 cup superfine sugar (about 1.8 oz)

Instructions

 

• Wash, peel, and cut the apples into large chunks. Toss the chopped apples with the juice from half a lemon to prevent them from browning while you prepare the batter.
• In a large mixing bowl, whisk the 1/2 cup unsalted butter at room temperature with 1/2 cup superfine sugar until light and creamy. Add the eggs, incorporating them one at a time and mixing well after each addition. In a separate bowl, combine the flour and baking powder. Gradually add the dry mixture to the wet ingredients, mixing until the batter is soft and creamy. I like to make sure my butter is really soft—this makes the batter extra fluffy.
• Line the bottom of a round baking tin with parchment paper. Grease the sides with butter and dust them with flour to prevent the cake from sticking.
• Pour the cake batter into the prepared baking tin and spread it evenly. Arrange the apple chunks from Step 1 on top of the batter, gently pressing them down into the mix.
• Melt 1/4 cup unsalted butter together with 1/4 cup superfine sugar in the microwave, stirring until smooth. Pour this mixture evenly over the apples on the cake. For a truly golden, caramelized top, I always make sure the topping is well mixed before drizzling.
• Bake the assembled cake in a preheated oven at 355°F (180°C) for 1 hour, or until a toothpick inserted into the center comes out clean and the top is golden brown.
• Allow the cake to rest for 10 minutes after baking. Carefully run a spatula along the edge to loosen the sides, remove the ring, and transfer the cake to a serving dish, peeling away the parchment paper from the bottom. Serve warm or at room temperature.