I love this cake for how effortlessly elegant it is. It doesn’t require fancy ingredients or complicated steps—just real, wholesome elements like apples, butter, and sugar. The buttery crust on top adds a golden sweetness that pairs perfectly with the tart apples, while the cake underneath stays soft and fluffy. Whether I’m serving it at a dinner party or enjoying a slice with coffee, this recipe always delivers warmth and comfort.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the apples: 5 apples (2 lb) juice from 1/2 lemon
For the cake batter: 1/2 cup unsalted butter, room temperature 1/2 cup caster sugar 2 large eggs 1 1/2 cups all-purpose flour (8.8 oz) 4 tsp baking powder
For the topping: 1/4 cup unsalted butter (2 oz) 1/4 cup caster sugar (2 oz)
Directions
I start by cutting the apples into large chunks and tossing them with the juice of half a lemon. This keeps them from browning while I prepare the rest of the cake.
In a large bowl, I whisk together 1/2 cup of room-temperature butter with 1/2 cup of caster sugar until the mixture is light and fluffy. Then, I add the eggs one at a time, beating well after each addition.
In a separate bowl, I combine the flour and baking powder. I gradually add this dry mixture to the wet ingredients, mixing just until the batter is soft and creamy. I make sure not to overmix, so the cake stays tender.
I line the base of a round baking tin with parchment paper, then butter and flour the sides. I pour the batter into the prepared tin and spread it out evenly. Then I arrange the lemon-tossed apple chunks over the top, gently pressing them down into the batter.
I melt 1/4 cup of butter with 1/4 cup of caster sugar in the microwave until smooth, then pour this topping evenly over the cake. This creates a beautiful caramelized finish once baked.
I bake the cake in a preheated oven at 355°F (180°C) for 1 hour, until the top is golden and a skewer inserted in the center comes out clean. After baking, I let the cake rest in the pan for 10 minutes.
Once it’s rested, I run a spatula around the edge to loosen the cake, remove the ring, and carefully lift it onto a serving dish. I peel away the parchment from the bottom and sometimes dust the top with a little extra caster sugar for a pretty finish.
Servings and Timing
This recipe makes enough for 4 generous servings. Prep Time: 28 minutes Cook Time: 57 minutes Total Time: 1 hour 25 minutes
Variations
I sometimes use pears instead of apples for a delicate twist.
A pinch of cinnamon or nutmeg added to the batter brings a warm spice element that works beautifully in cooler months.
If I want a richer flavor, I brown the butter before adding it to the batter.
For a nutty crunch, I sprinkle chopped almonds or walnuts over the top before baking.
Storage/Reheating
I store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate it for up to 5 days. When I want to reheat a slice, I warm it gently in the microwave for 10–15 seconds. It’s also delicious at room temperature or served cold from the fridge.
FAQs
Can I use a different type of apple?
Yes, I like using a mix of sweet and tart apples like Granny Smith and Honeycrisp. It gives the cake a more balanced flavor.
Can I freeze this cake?
I can! I let the cake cool completely, then wrap individual slices tightly in plastic wrap and freeze for up to 3 months. To serve, I thaw at room temperature or warm it slightly.
What size pan should I use?
I typically use an 8- or 9-inch round cake tin. It gives the cake just the right height and ensures even baking.
Do I have to peel the apples?
I prefer peeling them for a softer texture, but if I’m short on time or enjoy a little chew, I leave the skins on.
Can I make this cake dairy-free?
Yes, I substitute the butter with a plant-based alternative. The texture is slightly different but still delicious.
Conclusion
This Perfect Italian Apple Cake is one of those timeless recipes I turn to when I want something simple, sweet, and satisfying. It’s full of honest flavors, easy to make, and always impresses. Whether I serve it warm from the oven or enjoy it the next day with coffee, it never fails to hit the spot.
Soft, buttery, and topped with caramelized apples, this perfect Italian apple cake is a cozy, classic dessert that’s simple to make and even better the next day.
Ingredients
For the apples:
5 apples (2 lb)
Juice from 1/2 lemon
For the cake batter:
1/2 cup unsalted butter, room temperature
1/2 cup caster sugar
2 large eggs
1 1/2 cups all-purpose flour (8.8 oz)
4 tsp baking powder
For the topping:
1/4 cup unsalted butter (2 oz)
1/4 cup caster sugar (2 oz)
Instructions
Peel and cut apples into large chunks. Toss them with lemon juice to prevent browning and set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in eggs one at a time, mixing well.
In a separate bowl, whisk together flour and baking powder. Gradually add to the wet mixture until a smooth batter forms. Avoid overmixing.
Prepare a round baking tin by lining the bottom with parchment paper and buttering/flouring the sides. Pour in the batter and spread evenly.
Distribute the apple chunks on top, pressing them slightly into the batter.
Melt butter and sugar for the topping and pour evenly over the cake.
Bake at 355°F (180°C) for 1 hour, or until golden and a skewer inserted comes out clean.
Let the cake rest in the pan for 10 minutes. Loosen the edges with a spatula, remove the pan ring, and carefully transfer the cake to a serving plate.
Optional: Dust the top with extra caster sugar before serving. Serve warm or at room temperature.
Notes
Use a mix of tart and sweet apples for the best flavor.
Great served with a dollop of whipped cream or a scoop of vanilla ice cream.
Keeps well for 2–3 days at room temperature or refrigerated.
