Torta di Mele Altoatesina con Cannella e Vaniglia
- Jul 31
- 2 min read
Story of the Dish
Among Italy's finest apple desserts, the Torta di Mele Altoatesina holds a special place. It comes from South Tyrol (Alto Adige), Italy's northernmost region, where apple orchards blanket the valleys beneath the Dolomite Mountains. This area produces some of Europe's highest-quality apples thanks to its cool alpine climate, warm sunny days, and mineral-rich soils.
Unlike many apple cakes around the world, the Altoatesina version focuses on the fruit itself. Thin slices of fresh apples are layered generously throughout the batter, allowing them to soften during baking while releasing their natural juices. The result is an exceptionally moist cake with delicate notes of butter, vanilla, lemon, and cinnamon.
Traditionally enjoyed with afternoon coffee or tea, this rustic cake perfectly represents the philosophy of Northern Italian baking: simple ingredients, precise technique, and exceptional local produce.
Ingredients
Serves: 10–12
For the Cake
2½ cups (315 g) all-purpose flour
¾ cup (170 g) unsalted butter, softened
1 cup (200 g) granulated sugar
4 large eggs
2 tsp baking powder
½ cup (120 ml) whole milk
1 tsp pure vanilla extract
Zest of 1 organic lemon
½ tsp ground cinnamon
Pinch of fine sea salt
Apple Filling
4 large Honeycrisp or Golden Delicious apples
Juice of ½ lemon
2 tbsp granulated sugar
1 tsp cinnamon
1 tbsp melted butter
For Finishing
Powdered sugar
Optional: sliced almonds
Preparation
Preheat the oven to 350°F (175°C).
Grease and line a 9-inch (23 cm) springform pan with parchment paper.
Peel, core, and slice the apples very thinly. Toss them with the lemon juice, cinnamon, sugar, and melted butter. Set aside while preparing the batter.
In a large mixing bowl, beat the butter and sugar for 5–6 minutes until pale and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract and lemon zest.
In another bowl combine the flour, baking powder, cinnamon, and salt.
Gradually add the dry ingredients, alternating with the milk, mixing only until smooth.
Spread one-third of the batter into the prepared pan.
Arrange one layer of apples evenly over the batter.
Repeat with another layer of batter, followed by more apples.
Finish with the remaining batter.
Decorate the top with the remaining apple slices arranged in overlapping concentric circles.
If desired, sprinkle with sliced almonds for extra crunch.
Bake for 50–60 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Allow the cake to cool for at least 30 minutes before removing it from the pan.
Dust generously with powdered sugar just before serving.
Wine Pairing
This traditional apple cake pairs wonderfully with:
Moscato d'Asti
Gewürztraminer Vendemmia Tardiva
Vin Santo
Cappuccino or espresso
Chef Tips
Use firm apples that hold their shape during baking. Honeycrisp, Golden Delicious, Pink Lady, or Braeburn are excellent choices.
Slice the apples uniformly thin so they cook evenly and create beautiful layers.
A small amount of lemon juice prevents oxidation while adding freshness.
Let the cake cool completely before dusting with powdered sugar.
For an authentic South Tyrolean touch, serve warm with lightly whipped cream or homemade vanilla gelato.
— Chef Gianluca
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