Easy Italian Apple Cake

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Golden, tender, and subtly sweet, this Easy Italian Apple Cake is the kind of dessert that tastes like a warm hug from a Nonna. Packed with chunks of fresh apples and gently infused with hints of citrus and vanilla, this cake is a celebration of simple, rustic baking. It’s light and moist with a naturally sweet apple flavor, making it ideal for breakfast, an afternoon treat, or a comforting dessert with a dusting of powdered sugar on top.

The beauty of this apple cake lies in its uncomplicated charm — no frosting, no fuss, just honest flavors baked into a soft, golden crumb. It’s the kind of cake that requires just a few pantry staples and a bowl, yet delivers the most satisfying bite. Whether you enjoy it warm with a scoop of vanilla gelato or as a quick coffee companion, it never disappoints.

Why You’ll Love This Easy Italian Apple Cake

• It’s incredibly simple to make with just one bowl
• Uses everyday ingredients you likely already have
• Moist, tender texture with juicy bites of fresh apples throughout
• Not overly sweet, which makes it perfect for any time of day
• A classic, timeless recipe with authentic Italian charm

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Preparation Phase & Tools to Use

To bring this rustic cake to life, you won’t need any fancy gadgets. Just the essentials:

• Mixing Bowl: A large bowl for combining your wet and dry ingredients together in one place.
• Whisk or Hand Mixer: To incorporate the eggs and sugar until light and fluffy. This step is key to achieving a soft cake.
• Peeler and Knife: For peeling and chopping the apples. Sharp tools make prep faster and more precise.
• Rubber Spatula: To gently fold in the apple chunks and keep the batter airy.
• 9-inch Springform Pan: Helps the cake bake evenly and makes it easy to release without damaging the sides.
• Oven: Preheated and ready, of course, since proper heat is crucial to achieve a golden top and tender inside.

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Preparation Tips

For the juiciest texture and brightest flavor, choose apples that are firm and slightly tart like Golden Delicious or Granny Smith. Don’t skip tossing the apple chunks in lemon juice — it prevents browning and adds a fresh note. Beat your eggs and sugar thoroughly before adding the other ingredients to help create a light and fluffy structure. When folding in flour, avoid overmixing to keep the crumb tender. Finally, be patient and let the cake cool slightly before slicing; this helps it set and enhances the flavor.

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Ingredients for this Easy Italian Apple Cake

• 3 medium apples (Golden Delicious or Granny Smith recommended), peeled, cored, and chopped
• 2 tablespoons lemon juice (to toss apples)
• 3 large eggs, room temperature
• 3/4 cup (150g) granulated sugar
• 1/2 cup (120ml) whole milk, room temperature
• 1/2 cup (120ml) sunflower oil or light olive oil
• 1 teaspoon pure vanilla extract
• Zest of 1 lemon
• 1 and 1/2 cups (190g) all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• Powdered sugar for dusting (optional)

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Step 1: Prepare the Apples

Peel, core, and chop the apples into small chunks. Toss them in a bowl with lemon juice to prevent browning and keep them fresh while you prep the batter. Set aside.

Step 2: Preheat and Prepare the Pan

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with butter or non-stick spray and line the bottom with parchment paper for easy release.

Step 3: Whisk Eggs and Sugar

In a large mixing bowl, whisk together the eggs and granulated sugar for 2–3 minutes until the mixture is pale, fluffy, and increased in volume. This step is key to a light and tender cake texture.

Step 4: Add Wet Ingredients

Pour in the milk, oil, vanilla extract, and lemon zest. Whisk again until everything is fully combined and smooth.

Step 5: Sift and Combine Dry Ingredients

Sift the flour, baking powder, and salt into the wet mixture. Gently fold using a spatula or whisk just until no streaks of flour remain. Avoid overmixing to keep the batter airy.

Step 6: Fold in the Apples

Reserve a few apple chunks for the top. Fold the rest of the apples into the batter evenly so every slice gets juicy apple bits.

Step 7: Pour and Top

Pour the batter into the prepared springform pan and smooth out the top. Scatter the reserved apple pieces over the surface for an attractive finish.

Step 8: Bake

Bake in the center of the preheated oven for 45–55 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden and slightly crisp.

Step 9: Cool and Dust

Allow the cake to cool in the pan for 15–20 minutes before removing the springform ring. Once fully cooled, dust the top with powdered sugar if desired.

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Notes

This cake shines with its simplicity, and its flavor only gets better the next day. For best results, use fresh, firm apples — overly ripe ones may turn mushy during baking. The lemon zest adds a subtle citrus fragrance that elevates the sweetness of the apples. If you prefer a spiced touch, a pinch of cinnamon or nutmeg can be added without straying too far from the traditional recipe.

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Watch Out for These Mistakes While Cooking

• Overmixing the batter: This can lead to a dense, tough cake. Fold just until the flour is incorporated.
• Skipping the lemon juice on apples: Without this, apples may brown quickly and alter the flavor.
• Using cold ingredients: Eggs and milk should be at room temperature to ensure a smooth batter.
• Opening the oven door too soon: Wait at least 40 minutes before checking. Opening the door early can cause the cake to collapse.
• Underbaking: Make sure a toothpick comes out clean from the center. If it’s still wet, continue baking in 5-minute increments.

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Storage Instructions

Once fully cooled, this cake can be stored at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate it for up to 5 days. The texture becomes even more moist over time. You can also freeze individual slices by wrapping them tightly in plastic wrap and placing them in a freezer-safe container for up to 2 months. Thaw overnight in the fridge or briefly warm in the microwave before serving.

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Estimated Nutrition (per slice, based on 10 servings)

• Calories: 230 kcal
• Carbohydrates: 30g
• Protein: 4g
• Fat: 10g
• Saturated Fat: 1.5g
• Unsaturated Fat: 8g
• Cholesterol: 45mg
• Sodium: 80mg
• Fiber: 2g
• Sugar: 18g

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Frequently Asked Questions

Can I make this cake without a springform pan?

Yes, you can use a regular 9-inch cake pan, but be sure to line it well with parchment paper for easy removal.

Can I use a different type of oil?

Yes, any neutral oil like canola or vegetable oil works fine. Even a mild olive oil adds a nice depth.

Can I substitute the apples with pears?

Absolutely. Pears work well in this recipe and provide a slightly softer texture and unique flavor.

Is it possible to make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just ensure it includes a binder like xanthan gum.

How do I know when the cake is done?

Insert a toothpick in the center — it should come out clean or with a few moist crumbs, not wet batter.

Can I reduce the sugar?

Yes, you can reduce the sugar to 1/2 cup for a less sweet version. The natural sweetness of apples will still shine through.

Should I peel the apples?

Peeling is recommended for a tender bite, but if you like a more rustic texture, you can leave the skins on.

Can I add nuts or raisins?

Yes! Walnuts or raisins are great additions for added texture and flavor. Fold them in with the apples.

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Conclusion

The Easy Italian Apple Cake proves that you don’t need elaborate ingredients or techniques to create something truly delightful. With its soft crumb, tender apple chunks, and gentle sweetness, this cake fits perfectly into any part of your day — from morning coffee to evening dessert. It’s simple, traditional, and comforting — just like the best recipes from Italy’s home kitchens.

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