Italian Apple Bundt Cake (Torta di Mele)

Italian apple bundt cake (torta di mele) is a soft cake of sliced apples, lemon zest and cinnamon, ready in about 1 hour 20 minutes. It serves 10, keeps well for days, and needs only a dusting of powdered sugar to finish.

Why This Recipe Works

The apples go in twice. Two-thirds are folded into the batter, so every slice has fruit inside. The rest are pressed into the top, where they bake into the golden, ridged crust you see on the cake.

Tossing the apple slices with lemon juice and cinnamon does two jobs. The lemon keeps the cut apples from turning brown, and the cinnamon seasons them before they ever meet the batter.

Beating the eggs and sugar for 3 to 4 minutes traps air in the mix. That air, plus the baking powder, keeps the crumb light. Without it, the oil and the apples would weigh the cake down.

Italian Apple Bundt Cake (Torta di Mele) Ingredients

For the apples

• 3 large apples (about 1 1/2 pounds / 680 g), peeled, cored, and sliced
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon

For the batter

• 3 large eggs
• 3/4 cup (150 g) granulated sugar
• 1/2 cup (120 ml) vegetable oil or melted butter
• 1/2 cup (120 ml) whole milk
• 2 cups (250 g) all-purpose flour
• 1 tablespoon (12 g) baking powder
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• Pinch of salt

For the pan and finishing

• Butter and flour, for the pan
• Powdered sugar, for dusting

How To Make Italian Apple Bundt Cake (Torta di Mele)

Prepare the pan and apples

1. Heat the oven: Set the oven to 350°F (175°C). Coat a 10-inch (25 cm) bundt pan with butter, then flour, getting into every ridge so the cake releases cleanly.
2. Toss the apples: Mix the sliced apples with the lemon juice and cinnamon in a bowl. Set them aside while you make the batter.

Make the batter

3. Whisk eggs and sugar: Beat the eggs and sugar for 3 to 4 minutes, until the mixture turns pale and fluffy. This is what gives the cake its lift.
4. Add the wet ingredients: Mix in the oil or melted butter, the milk, the vanilla and the lemon zest until smooth.
5. Fold in the dry ingredients: Fold in the flour, baking powder and salt until just combined. Stop as soon as no dry streaks remain, so the cake stays tender.

Fill and bake

6. Add the apples: Stir two-thirds of the apples into the batter, then pour it into the prepared pan.
7. Top the cake: Press the remaining apple slices into the top of the batter, so they bake into the crust.
8. Bake: Bake for 45 to 50 minutes, until a toothpick pushed into the cake comes out clean.

Cool and serve

9. Cool in the pan: Let the cake cool in the pan for 15 minutes. That rest firms it up enough to turn out in one piece.
10. Turn out: Turn the cake out onto a rack and let it cool fully.
11. Dust: Sprinkle with powdered sugar just before serving.

Recipe Tips

• Prep the pan well: Bundt pans have many ridges where a cake can stick. Butter every corner, then dust with flour and tap out the extra.
• Slice apples evenly: Keep the slices about the same thickness so they soften at the same pace and none stay hard in the middle.
• Don’t overmix: Once the flour goes in, fold gently and stop when it’s just combined. Overmixing makes the crumb tough.
• Wait before turning out: Turning the cake out right away can tear the top. The 15 minute rest in the pan helps it come out whole.

What To Serve With Italian Apple Bundt Cake (Torta di Mele)

Serve a slice with a cup of coffee or tea for breakfast or an afternoon snack. A spoonful of whipped cream or vanilla gelato on the side turns it into a dessert.

How To Store

• Counter: Cover the cooled cake and keep it at room temperature for up to 2 days.
• Fridge: Keep it in an airtight container in the fridge for up to 4 days. Bring slices to room temperature before serving.
• Freezer: Wrap the undusted cake or slices tightly and freeze for 2 to 3 months. Thaw in the fridge, then dust with powdered sugar.

FAQs

What are the best apples for torta di mele?

Use apples that hold their shape when baked, such as Granny Smith, Golden Delicious or Honeycrisp. Very soft apples turn mushy and can make the cake wet.

Can I use oil or butter in this cake?

Yes, the recipe works with either. Oil keeps the cake moist for longer, while melted butter adds a richer flavor. Use the same amount of either one.

Can I make apple bundt cake ahead of time?

Yes. Bake it a day ahead, cool it fully and keep it covered at room temperature. Dust it with powdered sugar just before serving so the sugar stays white.

Why did my cake stick to the pan?

The pan was most likely not buttered and floured in every ridge, or the cake was turned out too soon or too late. Let it cool for 15 minutes in the pan, then flip it onto a rack.

Nutrition

Estimated per serving (1 of 10), worked out from the ingredients.

• Calories: about 290 kcal
• Total Fat: 12g
• Total Carbohydrate: 42g
• Dietary Fiber: 2g
• Protein: 4g

Italian Apple Bundt Cake (Torta di Mele)

Recipe by Paula

0.0 from 0 votes

Servings

10

servings

Prep time

25

minutes

Cooking time

50

minutes

Total time

75

minutes

A soft Italian apple cake baked in a bundt pan, with apples inside and on top, lemon zest and cinnamon. It serves 10 and finishes with a dusting of powdered sugar.

Ingredients

• For the apples

• 3 large apples (about 1 1/2 pounds / 680 g), peeled, cored, and sliced

• 1 tablespoon lemon juice

• 1 teaspoon ground cinnamon

• For the batter

• 3 large eggs

• 3/4 cup (150 g) granulated sugar

• 1/2 cup (120 ml) vegetable oil or melted butter

• 1/2 cup (120 ml) whole milk

• 2 cups (250 g) all-purpose flour

• 1 tablespoon (12 g) baking powder

• 1 teaspoon vanilla extract

• Zest of 1 lemon

• Pinch of salt

• For the pan and finishing

• Butter and flour, for the pan

• Powdered sugar, for dusting

Directions

• Heat the oven: Set the oven to 350°F (175°C). Coat a 10-inch (25 cm) bundt pan with butter, then flour, getting into every ridge so the cake releases cleanly.
• Toss the apples: Mix the sliced apples with the lemon juice and cinnamon in a bowl. Set them aside while you make the batter.
• Whisk eggs and sugar: Beat the eggs and sugar for 3 to 4 minutes, until the mixture turns pale and fluffy. This is what gives the cake its lift.
• Add the wet ingredients: Mix in the oil or melted butter, the milk, the vanilla and the lemon zest until smooth.
• Fold in the dry ingredients: Fold in the flour, baking powder and salt until just combined. Stop as soon as no dry streaks remain, so the cake stays tender.
• Add the apples: Stir two-thirds of the apples into the batter, then pour it into the prepared pan.
• Top the cake: Press the remaining apple slices into the top of the batter, so they bake into the crust.
• Bake: Bake for 45 to 50 minutes, until a toothpick pushed into the cake comes out clean.
• Cool in the pan: Let the cake cool in the pan for 15 minutes. That rest firms it up enough to turn out in one piece.
• Turn out: Turn the cake out onto a rack and let it cool fully.
• Dust: Sprinkle with powdered sugar just before serving.