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Italian Apple Torte

Serve this cake with hot coffee for breakfast or vanilla ice cream for dessert.

Serves 10
Ready in 80 mins
Prep time 25 mins
Cooking time 55 mins
325 calories per serving


> 1 lemon
> 4 apples
> 3 large eggs
> 1 cup sugar
> 7 tbsp butter plus extra for greasing
> 2 cups self-rising flour plus extra for dusting
> 1½ tsp ground cinnamon, plus extra for sprinkling
> 1 tsp vanilla extract
> 1 cup whole milk
> 2 tbsp confectioners' sugar


Zest the lemon and set aside. Juice the lemon, then peel, quarter, and core the apples. Slice the segments lengthwise. Drizzle the lemon juice on the apple to prevent browning and mix to combine.
Preheat the oven to 350ºF. Crack the eggs into a bowl and cream with the sugar using a handheld mixer.
Meanwhile, melt the butter over low heat. Let the butter cool slightly so it is not hot. Pour the butter slowly into the egg mixture. Add the lemon zest, flour, cinnamon and vanilla. Stir until combined. Mix in the milk. Fold the apples into the batter.
Grease a 9-inch springform pan with butter and lightly dust the sides with flour. Spoon in the batter. Bake on the middle rack for 55 min. or until golden brown. Let cool to room temperature, (about 1 hour). Sprinkle with confectioners’ sugar and cinnamon.

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