Italian Fresh Apple Torte
Delight your taste buds with the rustic elegance of an Italian Fresh Apple Torte, a heavenly dessert that combines simplicity with sophistication. This tender apple torte is made with a buttery, moist sponge cake infused with the warm aroma of cinnamon and crowned with thinly sliced apples arranged in a stunning, overlapping pattern. Lightly dusted with powdered sugar, the torte strikes the perfect balance between sweetness and the natural tartness of fresh apples. Prepared in just over an hour, it’s an ideal choice for both casual family gatherings and special occasions. Serve it warm or at room temperature, paired with a dollop of whipped cream or a scoop of vanilla ice cream for an irresistible Italian-inspired dessert experience. Perfect for fall, this recipe celebrates the vibrant flavors of fresh apples while filling your kitchen with the comforting scent of home baking.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 150 grams Granulated sugar
- 113 grams Unsalted butter
- 2 Eggs
- 1 teaspoon Vanilla extract
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
- 60 milliliters Milk
- 3 Apples, peeled, cored, and thinly sliced
- 1 tablespoon Lemon juice
- 1 teaspoon Ground cinnamon
- 2 tablespoons Powdered sugar (for dusting)
Instructions
Preheat your oven to 175°C (350°F). Grease and flour a 9-inch springform pan or line the bottom with parchment paper.
Peel, core, and thinly slice the apples. Toss them in a bowl with the lemon juice to prevent browning and set aside.
In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
In a large bowl, beat the butter and granulated sugar together using an electric mixer until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined. Do not overmix.
Pour the batter into the prepared pan and spread it evenly. Arrange the apple slices on top in a circular, overlapping pattern.
Bake in the preheated oven for 40-45 minutes, or until the torte is golden brown and a toothpick inserted in the center comes out clean.
Remove the torte from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar before serving. Enjoy your Italian Fresh Apple Torte with a scoop of vanilla ice cream or whipped cream if desired.
Nutrition Facts
Calories |
324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.3 g | 17% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 218 mg | 9% | |
| Total Carbohydrate | 46.7 g | 17% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 25.0 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 27 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 96 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
