Easy Italian Apple Cake

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Golden, tender, and filled with juicy apple slices in every bite, this Easy Italian Apple Cake is the kind of dessert that instantly transports you to a rustic countryside kitchen in Tuscany. The scent of cinnamon and sweet baked apples drifting from the oven is enough to gather everyone around the table before it’s even ready. It’s simple, satisfying, and beautifully nostalgic.

This cake shines with minimal ingredients and maximum flavor. Perfect for a cozy afternoon treat or a humble yet elegant dessert, it combines the best of homestyle baking with an Italian twist. Moist, soft, and lightly sweet, it pairs beautifully with a dusting of powdered sugar or a scoop of vanilla gelato.

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Why You’ll Love This Easy Italian Apple Cake

• Unfussy ingredients: No need for fancy items; just pantry basics and fresh apples.
• Moist and tender: Thanks to the apple slices, every bite is soft, juicy, and never dry.
• Quick to prep: You’ll be surprised how fast this comes together for something so comforting.
• Versatile: Enjoy it warm, room temperature, or chilled. Great with tea or espresso.
• Crowd-pleaser: It’s a hit at gatherings without being overly rich or sweet.

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Preparation Phase & Tools to Use

Essential Tools and Equipment:

• Mixing bowls (large and medium): For whisking dry and wet ingredients separately.
• Whisk or hand mixer: Ensures your batter is smooth and airy.
• Rubber spatula: Gently folds the apple slices into the batter without breaking them.
• Springform pan (9-inch): Helps release the delicate cake without damaging it.
• Peeler and paring knife: To core, peel, and slice the apples evenly.
• Kitchen scale (optional): For those who want precision in their baking.

Each tool plays a role in maintaining the lightness and structure of the cake. A springform pan is especially useful for a soft cake like this, preventing breakage when transferring to a serving plate.

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Ingredients for the Easy Italian Apple Cake

• Apples: The heart of this cake. Use firm, tart-sweet varieties like Granny Smith or Honeycrisp for contrast and flavor.
• All-purpose flour: Provides the structure and balance to the moist fruit.
• Granulated sugar: Adds sweetness and helps achieve a slightly caramelized top.
• Eggs: Binds the batter and gives the cake its soft, tender texture.
• Milk: Adds moisture and keeps the cake light.
• Vegetable oil: Instead of butter, oil keeps the crumb soft and the flavor neutral.
• Baking powder: Ensures the cake rises gently.
• Vanilla extract: Brings warm undertones to enhance the apples.
• Lemon zest (optional): Adds brightness to balance the sweetness.
• Powdered sugar (for dusting): A classic, simple finish.

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How To Make the Easy Italian Apple Cake

Step 1: Prep Your Apples

Peel, core, and slice your apples into thin wedges. Toss them lightly with lemon juice to prevent browning and enhance flavor.

Step 2: Mix the Wet Ingredients

In a medium bowl, whisk together the eggs, granulated sugar, vanilla extract, milk, and vegetable oil until well combined and slightly frothy.

Step 3: Combine the Dry Ingredients

In a large bowl, sift together the flour and baking powder. If using lemon zest, mix it into the dry ingredients at this point.

Step 4: Form the Batter

Pour the wet ingredients into the dry mixture and stir until just combined. Do not overmix. Gently fold in most of the apple slices, reserving a handful for the top.

Step 5: Assemble and Bake

Pour the batter into a greased and parchment-lined springform pan. Arrange the reserved apple slices on top in a fan shape or simple pattern. Bake at 350°F (175°C) for 45–50 minutes, or until a toothpick comes out clean.

Step 6: Cool and Serve

Let the cake cool in the pan for 15 minutes before releasing the sides. Dust with powdered sugar before serving.

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How to Serve and Store This Cake

This Italian apple cake is delightful when served warm with a scoop of vanilla ice cream or cool with a cup of espresso. It makes a lovely breakfast, snack, or dessert, and it tastes even better the next day as the flavors meld.

Storing:

• Store at room temperature for up to 2 days, covered loosely.
• Refrigerate for up to 5 days in an airtight container.
• Freeze individual slices for up to 2 months. Thaw at room temperature and reheat gently.

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Frequently Asked Questions

Can I use a different kind of apple?

Yes! Firm apples that hold shape during baking like Fuji, Braeburn, or Pink Lady work beautifully.

Is it okay to use butter instead of oil?

You can substitute melted butter for the oil, but the texture may be slightly more dense.

Can I make it gluten-free?

Absolutely. Just use a 1:1 gluten-free flour blend. Almond flour alone won’t work as a replacement.

How do I know when it’s done?

A toothpick inserted in the center should come out clean or with a few moist crumbs. The top should be golden and spring back slightly.

Should I peel the apples?

Yes, for the classic tender texture. Leaving the peel on adds extra fiber and rustic charm, but the texture will be different.

Can I double the recipe?

Yes, but bake it in a 9×13-inch pan and extend baking time by 10–15 minutes.

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Want More Cake Ideas with a Twist?

If this Easy Italian Apple Cake has you swooning, don’t miss these other mouthwatering options:

• Amish Applesauce Cake for a moist spiced apple experience.
• Cinnamon Roll Cheesecake if you love a rich and creamy twist.
• Pecan Pie Lasagna for layered holiday dessert inspiration.
• Honey Butter Sweet Alabama Pecan Bread for a nutty, melt-in-your-mouth loaf.
• Winter Brittle for a crunchy, seasonal treat to share.

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📌 Save this recipe to your Pinterest dessert board so you can come back to it any time: Kitchen By Kate on Pinterest

And let me know in the comments how yours turned out. Did you add cinnamon or a splash of rum? Maybe swapped in pears instead of apples?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter!

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